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Shut up about Barclay Perkins - Burton and Old Burton
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Sometimes it's hard to work out what beers in brewing records were marketed and sold as.
Which is where this little price list from Barclay Perkins comes in handy. It gives both the brewhouse and retail names of their beers.
KK was Burton and KKKK Old Burton. I bet you're wondering what those beers were like. Let's take a look, shall we?
First Barclay Perkins KK or Burton:
17th February Barclay Perkins 1933 KK
type
qtr
weight qtr
lbs
%
pale malt
Dereham California
pale malt
Dereham MA
pale malt
Page SA
maize
crystal malt
sugar
Martineau No.3
sugar
caramel
total
type
year
%
hops
Fox MK Fuggles
1931
hops
Rogers MK Golding Varieties
1930
hops
Saaz
1930
hops
Mainwaring MK Fuggles
1930
hops
hops (lbs)
hops (lbs/barrel)
hops (lbs/qtr)
dry hops (oz/brl)
boil time (hours)
Hopping:
at inch:
Mainwaring MK Fuggles
1930
Rogers MK Golding Varieties
1930
after 1 hour boil
Fox MK Fuggles
1931
after 1.5 hour boil
Saaz
1930
pitching temp (ºF)
gravity (lbs barrel)
gravity (OG)
gravity (FG)
ABV
apparent attenuation
barrels wort
extract (lbs/barrel/qtr)
extract
Colour
Source:
Barclay Perkins brewing records
Now KKKK or Old Burton:
16th February Barclay Perkins 1933 KKKK
type
qtr
weight qtr
lbs
%
pale malt
Dereham California
pale malt
H and D T PA
crystal malt
sugar
Martineau No.2
malt extract
sugar
caramel
total
type
year
%
hops
Reeves MK Golding Varieties
1932
hops
Reeves MK Goldings
1931
hops
Rogers MK Goldings
1930
hops (lbs)
hops (lbs/barrel)
hops (lbs/qtr)
dry hops (oz/brl)
boil time (hours)
Hopping:
at inch:
Reeves MK Goldings
1931
Rogers MK Goldings
1930
after 1 hour boil
Reeves MK Golding Varieties
1932
after 1.5 hour boil
Reeves MK Golding Varieties
1932
pitching temp (ºF)
gravity (lbs barrel)
gravity (OG)
gravity (FG)
ABV
apparent attenuation
barrels wort
extract (lbs/barrel/qtr)
extract
Colour
Source:
Barclay Perkins brewing records
I was a bit surprised at how the grists differed. I'd expected the KKKK to be pretty much a scaled up version of KK. That's not the case. As you've no doubt noticed, KK was Californian malt, SA malt, MA (Mild Ale) malt, crystal malt, No.3 invert sugar and a touch of caramel. KKKK, on the other hand, contained Californian malt, PA malt, crystal malt, No.2 invert sugar and caramel.
And, despite being brewed on consecutive days, the hops used were almost completely different: all Goldings or Golding Varieties for KKKK: Golding Varieties, Fuggles and Saaz for KK.
At about 6.5% ABV, KKKK was about as strong as draught beer came in the 1930's.
And, because I'm such a generous soul, here are the equivalent beers from Fuller's. First their Burton, BO.
26th June 1935 Fuller's BO
type
qtr
weight qtr
lbs
%
pale malt
English
pale malt
Australian
pale malt
Australian
pale malt
Chilean
flaked maize
sugar
glucose
sugar
Intense
sugar
Tri ?? BP
sugar
BP
total
type
year
%
hops
Pemfret
1934
hops
Suninens??
1934
hops (lbs)
hops (lbs/barrel)
hops (lbs/qtr)
boil time (hours)
pitching temp (ºF)
gravity (lbs barrel)
gravity (OG)
gravity (FG)
ABV
apparent attenuation
barrels wort
extract (lbs/barrel/qtr)
Source:
Fuller's brewing records
Now their Old Burton Extra:
26th June 1935 Fuller's OBE
type
qtr
weight qtr
lbs
%
pale malt
English
pale malt
Australian
pale malt
Australian
pale malt
Chilean
flaked maize
sugar
glucose
sugar
Intense
sugar
Tri ?? BP
sugar
BP
total
type
year
%
hops
Pemfret
1934
hops
Suninens??
1934
hops (lbs)
hops (lbs/barrel)
hops (lbs/qtr)
boil time (hours)
pitching temp (ºF)
gravity (lbs barrel)
gravity (OG)
gravity (FG)
ABV
apparent attenuation
barrels wort
extract (lbs/barrel/qtr)
Source:
Fuller's brewing records
As BO and OBE were party-gyled with each other, the grist and hopping are identical.
So here are my definitions of 1930's Burton and Old Burton.
Burton: OG 1050-1055, 5-5.5% ABV, 80-100 EBC, 1.5-1.75 lbs hops/barrel.
Old Burton: OG 1065-1075, 6-7% ABV, 80-110 EBC, 2-3.5 lbs hops/barrel.
There. Two more new styles. What a productive day it's been.
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