Tuesday, 24 May 2016

Random Dutch (beers part thirty)

You can tell I'm busy when I post a lot of this stuff. It's quick and easy to write and requires no research other than drinking a couple of beers. I shouldn't tell you that, really, should I?

Beers from another Amsterdam outfit, De 7 Deugden (the 7 Virtues). A real brewery that was the first of the recent additions to the Amsterdam scene, all the way back in 2010. There're in an odd location, right on the edge of the city out in the wilds of Osdorp. Which explains why I've never been there.


De 7 Deugden Ruw + Bolster, 5% ABV
Despite being undisturbed on my floor for a couple of weeks, it didn't look totally clear in the bottle. It's poured, unsurprisingly, dead murky. Very frothy, too. Smells like orange and Brettanomyces. Slightly worrying, that. Thin and lemony in the mouth, with Brettanomyces hidden away in the boot. It doesn't taste totally unpleasnt, but I suspect some of the flavours are unintentional.

"Do you want to try my beer, Andrew?"

"No thank you."

He doesn't sound in the mood for jokes. He has just got out of bed. And it's only 13:30.

"Do you want to try my beer, Dolores?"

"Yes, in a minute. I'm quite busy."

Pause.

"Mmm, quite nice. But a bit sour."


De 7 Deugden Scheeps Recht, 7% ABV
Yippee! I poured one clear. What a clever boy I am. It looks lovely in the glass. A thick head I feel like resting my head on, a golden sparkle below it.  Ah, there's that same aroma of orange and Brettanomyes. That's not a good sign. It tastes very much like the other beer: orange, Brettanomyces, bit of sourness and a jarring, nasty bitterness at the end. Not sure this is how it is meant to taste.

"Do you want to try my beer, Andrew?"

"No thank you."

He's still not in the mood. But at least polite.





Brouwerij De 7 Deugden
Osdorperweg 578 achter,
1067 SZ Amsterdam.
Email: info@de7deugden.nl
Tel: 020 - 667 3221
http://www.de7deugden.nl

Monday, 23 May 2016

Tetley’s Mild Ales in 1920

It’s still Mild month. That’s my excuse for yet more Mild stuff.

Even better, it’s about Tetley Mild. Or rather, Milds. Back then they brewed three. Or four.

Yorkshire Post and Leeds Intelligencer - Saturday 01 May 1920, page 1.

This is how they looked in the Brewhouse:

Tetley Milds in 1920
Date Beer OG FG ABV App. Attenuation lbs hops/ qtr hops lb/brl boil time (hours) boil time (hours) boil time (hours) Pitch temp
1st Jan X1 1041.8 1011.1 4.07 73.51% 3.82 0.67 2.08 2 1.75 64º
1st Jan F 1033.8 1009.1 3.26 72.95% 3.82 0.54 2.08 2 1.75 64º
1st Jan X 1028.0 1009.4 2.46 66.34% 3.82 0.45 2.08 2 1.75 64º
26th May X2 1053.7 1014.7 5.17 72.68% 5.70 1.21 2 2 2 62º
Source:
Tetely's brewing record held at the West Yorkshire archives. Document number WYL756/54/ACC1903

I’m amazed that they were brewing something as strong as X2 in 1920. It’s a proper full-strength Mild, reminiscent of a pre-WW I London X Ale.

I’m pretty sure F (which I think stands for Family Ale) was a bottled Mild. But it’s far too weak to be Special Mild Ale because it cost the same as Guinness Stout. It has to be the strongest Mild, X2.

Sunday, 22 May 2016

Random Dutch (beers part twenty-nine)

It's the weekend. Time for me to drink random Dutch beers and sketch them for you.

Not sure how detailed or long this will be. I'm feeling knacked, despite 10 hours kip. A couple of days in Copenhagen followed by a frantic day of work have tired me out. A nice lazy weekend is what I need.

I'll start with another beer from local contract brewers Two Chefs.


Two Chefs Red Rocket, 5.4% ABV
It's billed as a Red ale. Nevere sure what that really means. Irish Red Ale obviously being a development of Pale Ale. This is much darker than that. 35 EBC according to the label. I can beleive that. It's about the colour of Dark Mild. Holding it to the light, I can see it's poured pretty clear. Oh no. It smells of cabbage. And has an unpleasant bitterness way above the 17 IBUs on the label.

Something has gone very, very wrong with this. Off to the sink it goes.

My random grab into the beer bag has pulled out another Two Chef beer.


Two Chef Funky Falcon, 5.2% ABV
Odd name for a Pale Ale. I worriede it might have been sour from the name. It's certainly pale. Though a little hazy. The aroma pleasantly fruity without going full-on grapefruit. Light and fruity in the mouth and not too bitter. Quite pleasant. Like a Session IPA. I had one of those at WarPigs in Copenhagen that was 5.8% ABV. 5.8% and a session beer?

I'm thinking of creating a new style - Session Imperial Stout. Between the wars, Barclay Perkins brewed two strengths of Russian Stout: a 10% ABV version and one of just 5.5% ABV. Do you think I should trademark the name?


Saturday, 21 May 2016

Let’s Brew 1916 Tetley X3

I couldn’t let Mild month pass without a Tetley’s Mild recipe.

And an unusual one. Because it’s a late example of a pretty strong Mild. It’s from Tetley, too. You know how obsessed I am with them and their Mild. The impressionability of youth.

The happy memories I have of that beer. Discovering it handpulled in the Sheepscar. When Sheepscar was a clearance wasteland, with only a couple of lonely pubs still standing. A sad time for Britain’s cities. Bulldozed and bullied.

Tetley, unlike those soft Southern brewers in London, continued to brew stronger versions of Mild. Like this one. Which has double the ABV of their Mild I adored.

I lived for a while in a back to back in Cross Green. Mostly uncleansed and with its pubs intact. One was a former Hemmingway’s pub, that still had their windows and Mild just the way I liked it. I think a day or two more in the cellar before sale.

One pub I drank in had electric pumps. You couldn’t be sure if it was cask of bright beer. I was convinced the beer was bright. Until the landlord went on holiday and a relief manager took over. Then it tasted like cask. My conclusion? The regular gaffer was selling the beer as soon as it dropped bright. While the good ones left it to condition for a few days.

A simple enough recipe. Which doesn’t need any explanation from me.


1916 Tetley X3
pale malt 5.25 lb 42.86%
mild malt 5.50 lb 44.90%
demerera sugar 1.50 lb 12.24%
Cluster 90 mins 1.00 oz
Fuggles 90 mins 1.00 oz
Fuggles 30 mins 2.00 oz
OG 1059
FG 1011.6
ABV 6.27
Apparent attenuation 80.34%
IBU 54
SRM 5
Mash at 150º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 62º F
Yeast Wyeast 1469 West Yorkshire Ale Timothy Taylor

Friday, 20 May 2016

Random Dutch (beers part twenty-eight)

My Saturday's are so productive nowadays. I knocked off a dozen recipes this morning. I deserve a beer.

Time for one of the beers Dolores picked up for me at the supermarket. Deen, I think it was. They've started having beers from small, new breweries. Mostly from Noord Holland. As is this beer.

It's from Brouwerij Breugem, which is based in Zaandijk. That's just over the water from Amsterdam. And it seems to be a real brewery. One with kettles and all that shit.


Breugem Saens Zoentje 6.8% ABV
I noticed there was a lot of sludge in the bottle and poured it super carefully. But it's still murky as hell. And copper coloured. Smells like perfumed fudge. Bit weird in the gob. Sweet, appley and with the smallest smidgen of bitterness at the end.  Grapes. Sure I can taste those, too. Winey, that describes it best.

I'm free for the next 8 days. Whit Monday, then three days in Copenhagen followed by working from home on Friday. I'm looking forward to the break.

Andrew has just got up. I'm shocked he's so early - it's not even 2 PM yet.

I've already written about three beers in the Veluwse Schavuyt range, brewed at De Vlijt in Apeldoorn. Time for the fourth, which has been clogging up the floor for a while.


Veluwse Schavuyt Blond Bier 5.6% ABV
I managed to pour this one clear. Well, clear enough. There's a little haze but no big lumpy bits. Smells elderflowery. A little sweetness and some tobacco-like bitterness at the end. Tastes a little thin. Then again, I'm used to Abt. A pleasant enough easy drinker.

"Do you want to try my beer, Andrew?"

"No."

"Do you want to try my beer, Andrew?"

"No."

"Do you want to try my beer, Andrew?"

"I've already said no, Dad."

"I'll just keep asking the question until I get the answer I want."

"That isn't the way it works, Dad."

"Isn't it? That's what our customers do."

"Can I have 20 euros, Dad?"

"No."

"Can I have 20 euros, Dad?"

"That isn't the way it works, Andrew."






Brouwerij Breugem
Lagedijk 192,
1544 BM, Zaandijk.
http://www.brouwerijbreugem.nl



De Vlijt
Vlijtseweg 114/130,
Apeldoorn.
http://www.veluwseschavuyt.nl/

Thursday, 19 May 2016

Mine's a Bitter

Here’s some cheering news – a report that sales of Mild are increasing. Just a shame it was almost 80 years ago.

There are a couple of intriguing bits in this tiny article:

"Mine's a Bitter "
According to Mr. C. E. T. Rogers, F.A.I., the well-known authority on the management and valuation of licensed premises, fewer people are using the phrase, "Mine's a bitter!"

Giving evidence before the East Area Assessment Committee at Hastings on Wednesday, said that sales of bitter beer throughout the country were declining and sales of mild ale were rising.

"It is an unexpected result the great 'Beer is Best' campaign," he explained. "The brewers meant that all beer is best, but the public appear to have taken them literally. Mild ale generally known simply as 'beer,' and customers who ask for 'a beer' get served with mild ale. Hence the increase."
Hastings and St Leonards Observer - Saturday 19 November 1938, page 4.

It certainly wasn’t true in London that Beer = Mild. The differentiation in London had been Beer = Porter, Ale = Mild. But did anyone by the late 1930’s just ask for “beer” in a pub? I can’t remember anyone ever ordering that way in a British pub, other than foreign tourists.

Beer is Best was a brilliant campaign, with some lovely posters. I have one on my living room wall. But I can’t believe it really prompted drinkers to start ordering just beer.

Was Mild increasing sales at the expense of Bitter in the late 1930’s. If only we had some numbers. Obviously, I do have some numbers. Only for Whitbread, but better than nothing.

Whitbread Bitter and Mild output 1935 - 1939
1935 1936 1937 1938 1939
beer barrels % barrels % barrels % barrels % barrels %
LA 3,225 0.61% 2,852 0.53% 3,251 0.58% 4,237 0.74% 5,747 0.97%
X 187,212 35.43% 199,812 36.93% 210,551 37.25% 216,200 37.96% 232,453 39.35%
PA 49,644 9.40% 49,773 9.20% 52,301 9.25% 51,643 9.07% 50,740 8.59%
IPA 131,729 24.93% 132,339 24.46% 141,373 25.01% 142,476 25.02% 147,177 24.92%
Total 528,370 70.37% 540,995 71.12% 565,230 72.09% 569,532 72.79% 590,695 73.83%
Source:
Whitbread brewing records


This isn’t all of Whitbread’s beers, just their Milds and Bitters. Sure enough, sales of X, their main Mild, were increasing in both absolute and percentage terms. While PA, their draught Bitter, was flat in absolute terms, but declining percentage-wise.

I included IPA, which was exclusively a bottled beer, because its sales were so unusually high. You can see that it outsold their draught Bitter by almost three to one and wasn’t that far behind X Ale.

LA, the final beer in the table, was a low-gravity draught Mild. It’s a strange beer. Whitbread never brewed huge amounts of it, almost 22,000 barrels in 1924, the year it was introduced, was the best it ever managed. I assume that it was limited to a small subset of Whitbread’s pubs, where there was demand for a really cheap beer.

To put those total output figures into context, Whitbread brewed just shy of a million barrels in 1912.

Wednesday, 18 May 2016

Let’s Brew Wednesday - 1917 Wadworth XXX

I get all sorts of bits and bobs. Brewing records and other stuff. It’s been a great help as there’s a limit to how many archives and breweries I can get to.

This recipe is derived from a materials sheet. That shows each brew in a particular month and the materials used in it. I think Boak and Bailey sent me it. There are a few details missing: mashing temperatures, boil times, pitching temperature. All of those, I’ve guessed. Plus the hops are only defined as English and foreign.

Wadworth were still brewing three Milds at this point. More than London brewers were, who’d mostly slimmed down to just X Ale. While Wadworth had X, XX and XXXX. Odd the way XXX was missing.

The grist is typical 20th century: base malt, flaked maize and sugar. As I’ve often told you before, getting the colour from sugar is typical of British beers. This is quite dark, making it an unusual combination. A Mild that is both quite strong and dark.  By the time Mild had gone properly dark, there were few strong ones left.

I’m less garrulous than usual. Here’s the recipe.


1917 Wadworth XXXX
pale malt 7.25 lb 70.53%
flaked maize 1.75 lb 17.02%
No. 3 invert sugar 1.25 lb 12.16%
caramel 0.03 lb 0.29%
Cluster 90 mins 0.75 oz
Fuggles 60 mins 0.75 oz
Fuggles 30 mins 0.75 oz
OG 1049.6
FG 1016.6
ABV 4.37
Apparent attenuation 66.53%
IBU 35
SRM 18
Mash at 152º F
Sparge at 165º F
Boil time 90 minutes
pitching temp 60º F
Yeast Wyeast 1275 Thames Valley ale (Brakspear)

Tuesday, 17 May 2016

Newcastle Breweries bottled beers in 1931

Not the snappiest title, I know. More Snowden budget stuff, I’m afraid. This time the effect it had on the bottled beer range of Newcastle Breweries.

This is how they announced the change. First, with an “article”:

NEWCASTLE BREWERIES.
After due consideration the directors of Newcastle Breweries Ltd., say they intend to pursue their established policy of giving the public the best possible value and they have accordingly adjusted their prices to this end. Newcastle pale ale is now replaced by a light pale ale retailing at 7s. a dozen (pint bottles) and an entirely new line will marketed called amber ale, retailing at 8s. a dozen (pint bottles). Minimum increases have been made as Newcastle brown ale, mild ale and home brew, particulars of which will be found in our advertisement columns.”
Hartlepool Northern Daily Mail - Thursday 01 October 1931, page 3.

You know what it sounds like happened? That they had Pale Ale selling for 7d a pint bottle. After the tax increase, they replaced it with a weaker beer at the same price. It wouldn’t surprise me if the new Amber Ale were the old Pale Ale rebadged.

A few pages later, there’s the related advert:

Announcement
NEWCASTLE Bottled ALES
The Newcastle Breweries, Ltd., announce the introduction of two new Bottled Ales, which they have named

Newcastle AMBER ALE and Newcastle LIGHT PALE ALE.

These new Ales will be available on Monday, October 5th, while after Saturday, October 3rd, no further supplies of Newcastle PALE ALE will be distributed. The three other bottled Ales brewed by The Newcastle Breweries, Ltd., namely Newcastle Champion BROWN ALE, Newcastle MILD ALE, and Newcastle HOME BREW will still be supplied as before.

The prices of these five “Newcastle” Ales have all been adjusted to give that same good value for money, and that same high standard of quality and purity, which has characterised “Newcastle" Ales in the past, and which has earned for them the well-merited title of 
BRITAIN’S BEST BEERS!

Newcastle Champion
BROWN ALE.
Pint Bottles - 10/- doz.
Half Pints - - 5/6 doz.
Splits - - 3/6 doz.

Newcastle
AMBER ALE 
Pint Bottles - 8/- doz. 
Half Pints - - 4/6 doz.

Newcastle MILD ALE.
Pint Bottles - 8/- doz. 
Half Pints - - 4/6 doz.

Newcastle
LIGHT PALE ALE.
Pint Bottles - 7/- doz.
Half Pints - - 4/- doz.

Newcastle
HOME BREW 
Strong Ale
Reputed Pints- - 12/- doz.
Half Pints - - 8/6 doz.
Splits - - 6/- doz.

For Trade & Retail supplies-
Relton Bottling Co.,
Lowthian Rd., West Hartlepool.”
Hartlepool Northern Daily Mail - Thursday 01 October 1931, page 7.

It would be nice to know more about those beers, wouldn’t it? It just so happens that I have analyses of almost the full set from exactly the right period.

Newcastle Breweries bottled beers 1925 - 1932
Year Beer Style Price size OG FG ABV App. Atten-uation
1925 Pale Ale Pale Ale 6.5d pint 1038.5 1006.4 4.18 83.38%
1928 Brown Ale Brown Ale 9d pint 1060.1 1012.5 6.21 79.20%
1929 Pale Ale Pale Ale pint 1040 1010.75 3.79 73.13%
1929 Brown Ale Brown Ale pint 1062.75 1014.3 6.32 77.21%
1931 Pale Ale Pale Ale pint 1040 1009.5 3.96 76.25%
1931 Brown Ale Brown Ale pint 1059.5 1014 5.93 76.47%
1931 Light Pale Ale Pale Ale pint 1035.25 1007 3.67 80.14%
1931 Mild Ale Mild pint 1040.5 1013.5 3.49 66.67%
1931 Amber Ale Amber Ale pint 1042 1010.5 4.09 75.00%
1931 Brown Ale Brown Ale pint 1056.5 1013 5.66 76.99%
1931 Brown Ale Brown Ale pint 1056 1014 5.46 75.00%
1932 Stout Stout 8d pint 1036 1010.2 3.34 71.67%
1932 Mild Ale Mild 8d half 1036 1011.5 3.17 68.06%
Sources:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
Thomas Usher Gravity Book document TU/6/11 held at the Scottish Brewing Archive
Younger, Wm. & Co Gravity Book document WY/6/1/1/19 held at the Scottish Brewing Archive

After digging a little further, I wasn’t quite right about Pale Ale. Up until late 1931, Newcastle Pale Ale cost 6.5d a pint, just like Newcastle Mild Ale. While Newcastle Brown Ale was 9d per pint.*

The first two 1931 analyses are from early in the year, before the budget. The others are from October.

The new Pale Ale was 5 gravity points weaker and 0.5d more per pint. Mild Ale looks like it stayed at the same strength, but went up 1.5d per pint. While Brown Ale went up just 1d per pint, but had its gravity cut by 3 gravity points.

All in all, quite a complex response to the tax increase. Most breweries just cut gravities across the board. While Newcastle Breweries had a mix of gravity cuts and price increases that were different for different beers.






* Adverts in Hartlepool Northern Daily Mail on Thursday 17 January 1929, page 7; Thursday 23 January 1930, page 9 and Thursday 03 April 1930, page 7.

Monday, 16 May 2016

A pint of sevens

More about the 1931 price increase

Portsmouth Evening News - Thursday 22 October 1931, page 1.

OF INTEREST TO YOU!
Below are prices of Peters' & Young’s Famous Brews ON DRAUGHT.

XX (Mild Ale) 5d. per pint
BB (Bitter Ale) 6d per pint
STOUT (Oatmeal or Milk) 7d. per pint
P.A. (Superior Pale Ale) 8d per pint
BBBB (Old Ale) 9d per pint

To those of our Customers who, before the increase in prices, called for “a pint of sevens” we suggest that they do not break an excellent habit. They will find that a half-pint of “sixes” and a half-pint of "eights” will make an ideal bitter.

From all Messrs. PETERS’ & YOUNG’S HOUSES”

XX (Mild Ale) 5d. per pint
BB (Bitter Ale) 6d per pint
STOUT (Oatmeal or Milk) 7d. per pint
P.A. (Superior Pale Ale) 8d per pint
BBBB (Old Ale) 9d per pint
To those of our Customers who, before the increase in prices, called for “a pint of sevens” we suggest that they do not break an excellent habit. They will find that a half-pint of “sixes” and a half-pint of "eights” will make an ideal bitter.

From all Messrs. PETERS’ & YOUNG’S HOUSES”
Portsmouth Evening News - Thursday 22 October 1931, page 1.

Presumably before the 1931 budget, PA had cost 7d per pint. But mixing Ordinary and Best Bitter wasn’t going to give you a beer of the same strength. As you can see in the table below, 6d Bitter was a round 1036º and 8d Bitter around 1046º. Meaning a homemade 7d Bitter would be around 1041º. Or 5 degrees weaker than before the tax increase.

If you’re wondering about the strength of the other beers, XX Mild would be around 1030º, Stout 1040º and Old Ale in the low-1050º’s.


Bitter in 1932
Year Brewer Beer Price OG FG ABV App. Atten-uation
1932 Ind Coope Pale Ale 6d 1035.3
1932 Shepherd Neame Pale Ale 6d 1037.2
average 6d 1036.3
1932 Courage PA 7d 1040 1007 4.29 82.50%
1932 Ind Coope Pale Ale 8d 1043.9
1932 Hoare PA 8d 1044 1010.2 4.39 76.82%
1932 Taylor Walker Pale Ale 8d 1044 1011.2 4.26 74.55%
1932 Meux Pale Ale 8d 1044.2
1932 Barclay Perkins Pale Ale 8d 1046.2
1932 Whitbread PA 8d 1046.3 1013.0 4.41 71.92%
1932 Charrington PA 8d 1047 1010 4.81 78.72%
1932 Truman PA 8d 1047 1006.2 5.33 86.81%
1932 Watney Pale Ale 8d 1047 1009.5 4.88 79.79%
1932 Courage Pale Ale 8d 1048.5
1932 Mann Crossman PA 8d 1051 1008.8 5.51 82.75%
average 8d 1046.3 1009.8 4.80 78.76%
Sources:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
Whitbread brewing record held at the London Metropolitan Archives, document number LMA/4453/D/01/098.
Truman Gravity Book held at the London Metropolitan Archives, document number B/THB/C/252

Sunday, 15 May 2016

The barrel

of a gun. That's what Pils is looking down.

If my tiny unrepresentative sample is anything to go by.

When a beer style loses the young, it slowly dies.

Walking past a studenty terrace on a hot day, surprisingly little Pils was being drunk. 50% at most. And 0% of the female beer drinkers were on Pils.

That's the future. Tomorrow's drinkers prefer beers other than Pils.

Pils sales: slow decine for a few years, then a rapid one. That's my prediction. Could be wrong. I once believed Newcastle cound win the league.

Saturday, 14 May 2016

Let’s brew Wednesday - 1905 Whitbread XK

It’s been another busy week. Loads more recipes written. Including this intriguing little devil.

One of the biggest remaining mysteries in beer history is when Mild became dark. And why. It seems to have been around 1890 to 1900 that the process started. It’s hard to pin down exactly, because that’s also when sugar was starting to be used in a big way. But brewing records aren’t often that specific about the type of sugar.

Often it will just say sugar or invert. The exact type of sugar will have a big impact on the colour of the finished beer. No. 3 invert is pretty dark and a reasonable amount will considerably darken a beer. While other types of sugar will add no colour at all.

Sugar use may be one of the reasons of the reasons for Mild getting darker. Dark sugars and caramel give the brewer complete control over the colour of his finished beer. It’s much easier to brew a beer with a more subtle shade, that is, not really pale or really dark.

With both brown malt and No.3 in the grist, this is darker for sure that Whitbread’s Milds in the 1870’s. Though somewhere between those dates, when they were vaguer about the type of sugar, the process could already have started.

Brown malt is pretty rare in Mild recipes. Barclay Perkins did occasionally use it in wartime. Why did Whitbread use it? Probably because it was something they were already using. Their Porter and Stout always contained brown malt.

Looks like an interesting recipe to me. I’d love to know how it tasted.



1905 Whitbread XK
pale malt 11.25 lb 88.24%
brown malt 0.375 lb 2.94%
no. 3 invert sugar 1.125 lb 8.82%
Cluster 90 mins 0.75 oz
Fuggles 90 mins 0.75 oz
Fuggles 30 mins 1.50 oz
OG 1059.8
FG 1014
ABV 6.06
Apparent attenuation 76.59%
IBU 40
SRM 13
Mash at 150º F
Sparge at 175º F
Boil time 90 minutes
pitching temp 61.5º F

Friday, 13 May 2016

Home delivery in wartime

You wouldn’t want to run out of beer at home. Especially not during wartime.


Luckily, Davenports were there to see you right:

BEER AT HOME
IF YOU ARE FINDING IT DIFFICULT TO OBTAIN REGULAR SUPPLIES OF ALES AND STOUTS AT REASONABLE PRICES, YOU WILL BE INTERESTED TO KNOW THAT BY JOINING OUR REGISTERED CUSTOMERS SCHEME YOU WILL ENSURE REGULAR FUTURE DELIVERY.

A glance at our price list given below shows clearly that our well-known policy of QUALITY and VALUE is being continued during the war period.

Magnums Per Doz. Large Per Doz. Small Per Doz 
“C.B” BEER  6/-  4/- 
BROWN ALE  6/6  4/4 
MILD ALE  7/-  4/6 
BEST BITTER  7/6 
EXTRA STOUT  8/-  6/8  4/10 
STRONG ALE 5/6 
PALE ALE 4/10 
GUINNESS (Harp Label) 9/-  7/2  5/2 
BULMER'S CIDER  6/6  4/8  4/- 
EVANS’ CIDER  6/-  4/6  3/10 
CHAMPAGNE CIDER 7/6 
BASS 5/6 
WORTHINGTON  5/6 


DAVENPORTS
All information as to our splendid REGISTERED CUSTOMER SCHEME may be obtained on application to Mr. F. WILLIAMS, the Manager of the Lichfield Depot, at THE OLD BREWERY, SANDFORD STREET, LICHFIELD.”
Lichfield Mercury - Friday 01 December 1939, page 8.

You may be wondering why I’m bothering with this. It’s very simple: the second and third beers in the table. The story is usually that Brown Ale was just bottled Dark Mild. But that wasn’t necessarily the case before WW II. Whitbread’s Double Brown, for example, was stronger than the strongest Dark Milds and much more heavily hopped.

In this case, it’s the other way around, with the Mild being stronger than the Brown Ale. Which has got me wondering about the strength of their bottled Mild. Because an analysis from a few years earlier show Davenport Brown Ale with a very respectable gravity of 1045º.

Here’s their Brown Ale and some other beers:

Davenport's bottled beers in 1931
Beer Style Price size OG FG ABV App. Atten-uation
Bitter Beer Pale Ale 6d half pint 1036.7 1007.3 3.82 80.11%
Best Bitter Pale Ale 8d pint 1053.9 1017.9 4.66 66.79%
Brown Ale Brown Ale 6.5d pint 1044.8 1014.2 3.96 68.30%
Pale Ale Pale Ale 5.5d half pint 1055.8 1013.2 5.54 76.34%
Extra Stout Stout 7d reputed pint 1057.9 1012.3 5.94 78.76%
Strong Ale Strong Ale 6.5d half pint 1064.1 1012.4 6.76 80.66%
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.