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19-04-2024, 07:40
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2024/04/thomas-usher-sugars-in-1894.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyJUTBkg3yqhb8-KJD-FuSa2F-s-huJkTMULlusH02_jG8gL1TT4_XrdEmDwmwPaHh293FzMRAOV2a MGJjHwuptSSbxGLBIGBDHF2CZYqUkp23p3omEYR41FozFfvOAP xeTe8Xnv3KtqmFkbCCcG4VtQCsYgRdwhUMs5t_hQYZBpxnxfxm 3-zF6BjlXE/s320/Usher_Dark_Heavy_tray.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyJUTBkg3yqhb8-KJD-FuSa2F-s-huJkTMULlusH02_jG8gL1TT4_XrdEmDwmwPaHh293FzMRAOV2a MGJjHwuptSSbxGLBIGBDHF2CZYqUkp23p3omEYR41FozFfvOAP xeTe8Xnv3KtqmFkbCCcG4VtQCsYgRdwhUMs5t_hQYZBpxnxfxm 3-zF6BjlXE/s710/Usher_Dark_Heavy_tray.jpg)
Every beer, except for Export Stout, contains some sugar. Not really much of a surprise that. Though there’s a big variation in the quantity, from 5% all the way to 25%.
Joint most common type, Garton, is almost certainly some sort of invert. Garton just being the manufacturer. It could well be one of the numbered inverts. Sharing joint first is something described as “cane”. By which they probably mean raw cane sugar.
One Stout contains CDM (Caramelised Dextro-Maltose), a less easily fermentable sugar which would have added body and colour.
I’ve no idea what the other sugar was. The description is illegible. At least to me.
Thomas Usher sugars in 1894
Beer
Style
Garton
cane
CDM
other sugar
total sugar
XX 60/-
Mild
5.97%
5.97%
50/- Br
Ale
8.93%
5.36%
14.29%
60/-
Ale
25.00%
25.00%
60/- Br
Ale
8.93%
5.36%
14.29%
80/-
Ale
25.00%
25.00%
100/-
Ale
25.00%
25.00%
3 XX
Stock Ale
4.76%
4.76%
IP
IPA
8.93%
5.36%
14.29%
PA
Pale Ale
25.00%
25.00%
PA 60/-
Pale Ale
8.93%
5.36%
14.29%
Stout
Stout
19.80%
5.94%
25.74%
Stout Export
Stout
0.00%
Source:
Thomas Usher brewing record held at the Scottish Brewing Archives, document number TU/6/1/2.
More... (http://barclayperkins.blogspot.com/2024/04/thomas-usher-sugars-in-1894.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyJUTBkg3yqhb8-KJD-FuSa2F-s-huJkTMULlusH02_jG8gL1TT4_XrdEmDwmwPaHh293FzMRAOV2a MGJjHwuptSSbxGLBIGBDHF2CZYqUkp23p3omEYR41FozFfvOAP xeTe8Xnv3KtqmFkbCCcG4VtQCsYgRdwhUMs5t_hQYZBpxnxfxm 3-zF6BjlXE/s320/Usher_Dark_Heavy_tray.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyJUTBkg3yqhb8-KJD-FuSa2F-s-huJkTMULlusH02_jG8gL1TT4_XrdEmDwmwPaHh293FzMRAOV2a MGJjHwuptSSbxGLBIGBDHF2CZYqUkp23p3omEYR41FozFfvOAP xeTe8Xnv3KtqmFkbCCcG4VtQCsYgRdwhUMs5t_hQYZBpxnxfxm 3-zF6BjlXE/s710/Usher_Dark_Heavy_tray.jpg)
Every beer, except for Export Stout, contains some sugar. Not really much of a surprise that. Though there’s a big variation in the quantity, from 5% all the way to 25%.
Joint most common type, Garton, is almost certainly some sort of invert. Garton just being the manufacturer. It could well be one of the numbered inverts. Sharing joint first is something described as “cane”. By which they probably mean raw cane sugar.
One Stout contains CDM (Caramelised Dextro-Maltose), a less easily fermentable sugar which would have added body and colour.
I’ve no idea what the other sugar was. The description is illegible. At least to me.
Thomas Usher sugars in 1894
Beer
Style
Garton
cane
CDM
other sugar
total sugar
XX 60/-
Mild
5.97%
5.97%
50/- Br
Ale
8.93%
5.36%
14.29%
60/-
Ale
25.00%
25.00%
60/- Br
Ale
8.93%
5.36%
14.29%
80/-
Ale
25.00%
25.00%
100/-
Ale
25.00%
25.00%
3 XX
Stock Ale
4.76%
4.76%
IP
IPA
8.93%
5.36%
14.29%
PA
Pale Ale
25.00%
25.00%
PA 60/-
Pale Ale
8.93%
5.36%
14.29%
Stout
Stout
19.80%
5.94%
25.74%
Stout Export
Stout
0.00%
Source:
Thomas Usher brewing record held at the Scottish Brewing Archives, document number TU/6/1/2.
More... (http://barclayperkins.blogspot.com/2024/04/thomas-usher-sugars-in-1894.html)