I was so excited at finally getting my hands on some Newark brewing records that I initially missed something.
There's a section in the Warwicks brewing records that I've never seen before, titled "Inversion". It might sound a bit odd, but once I'd spotted it, I immediately understtod what it was. They were inverting sugar themselves:
The example above is from a Mild Ale and the suagr in question was something called "Glebe".
This next one is from a brew of Double Stout and in this case the sugar was "Trinidad".
The name Trinidad implies that this was cane sugar. I'm not sure why some beers used one type of sugar and others a different one. Especially as both were being inverted.
Obviously, you need the acid to invert the sugar, so that's no surprise. I'm not so sure why the chalk is there.
The Double Stout inversion, despite using only about 25% less sugar, had far less water: 8 barrles as opposed to 18 barrels. Which would have produced a thicker, higher gravity invert. Would it also produce a darker invert? Everything else looks the same: the time, quantity of acid and quantity of chalk.
I've read in brewing text books about brewers making their own invert. But that's a good bit earlier than this. With commercially-made invert sugars readily available, it seems odd that Warwicks were still making it themselves in 1910. Seems like a lot of extra trouble.
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