Saturday 31 August 2013

Bottling in 1901 - Artificial Gas Bottling

Hurrah! We've got to the final method of bottling in 1901. That's not taken long, has it? Don't rejoice too quickly - we're only about a third of the way through the article.

The method we've got to now - force carbonation, basically - is the method that was most widespread in the 20th century. Though with some modification, principally in the form of pasteurisation. But let's not get ahead of ourselves.

"Bottling Process No. III.—Artificial Gas Bottling.

This process has only been introduced into this country a few years, but it is now very largely practised, especially in breweries, and it has, I am glad to say, to a very great extent replaced the forced bottling which was rapidly bringing bottled ale into disrepute. Any well-brewed ale, not carrying too much readily fermentable matter at rack, may be bottled by this process, and since the introduction of efficient filters the question of time is almost eliminated; thus I have seen beer straight from the rack, pumped through the filter, bottled off under a fair head of gas, and the bottle drawn for use at once. This, however, is not to be recommended, as such beers invariably taste flavourless and are wanting in character."
Journal of the Federated Institutes of Brewing, Volume 7, Issue 2, March-April 1901, page 196.

This was a very much shorter process than the other methods. Essentially, the beer was bottled immediately at the end of primary fermentation, i.e. racking time. Note that it was only filtered, not pasteurised. Knowing that they didn't sterile filter at the time, that means there was live yeast present in the bottle. Which explains the next passage:

"Storage wonderfully improves artificially gassed ales, and if the beer has been allowed to mature prior to bottling, and a sufficient gas pressure has been used at bottling, very nice beers may be produced, although they never really attain the flavour and character of true bottled ales unless they are kept a sufficient time to enable natural bottle fermentation to set in, and produce the extra gas pressure and modify the composition of the beer in the bottle, in which case they practically become true bottled ales as described under Process I. A very large amount of lager beer is bottled in this way; but it is specially brewed for the purpose, and no doubt if, as seems probable, the convenience of the method leads to its being more generally adopted in this country, the brewer will more especially modify his process of manufacture and produce a beer which will give the public satisfaction when bottled with carbonic acid gas produced by a separate process."
Journal of the Federated Institutes of Brewing, Volume 7, Issue 2, March-April 1901, pages 196 - 197.

If I read that correctly, if left, beer bottled this way would eventually start to bottle condition and become soemthing akin to a "true bottled ale". So presumably this must have created a sediment in the beer. Very strange. I imagine most beer never got to that stage, having been consumed soon after bottling. Clarity of the beer and the speed of getting it into the trade must have been the main reasons for using this method.

The method was later modified to include pasteurisation which ensured that the beer would remain bright and free of sediment. All the yeast having been killed, there was no way a bottle fermentation could kick in. Based on period advertisemnts and the names given to such bottled beers Sparkling Ale, All-Bright Ale, Crystal Ale - lack of sediment was a popular attribute with the public.

"In America, one of the special requirements in bottled ale, in fact in all ale, is that it shall carry a very dense, creamy head, and this is secured, to a great extent, by bottling in the cold under excessive pressure.

I have seen a sample of Burton strong ale so bottled in New York and returned to this country, and I cannot but admit that when drawn it was superior to any ale of similar quality that I had previously tasted.

At present, however, the English consumer appears to be satisfied with the moderate amount of gas which ordinary bottling produces, and so long as that gas is thoroughly taken into solution in the ale and not simply held in suspension, it leaves very little to be desired."
Journal of the Federated Institutes of Brewing, Volume 7, Issue 2, March-April 1901, page 197.

I've just unearthed more articles that describe in greater detail the North American system of brewing and bottling. They confirm the American public's demand for a thick head on Ale. And not just bottled Ale, draught Ale, too. You should see the method used to ensure a high concentration of CO2 in cask beer. Sounds pretty scary to me.

We'll be looking at that sometime in the near future, when I've finished squeezing out the final drops of interest from this article. In other words: still lots more bottling fun to come.

Friday 30 August 2013

Grätzer/Grodziskie analyses

Nothing very long today. It really is just a couple of analyses of Grätzer and nothing else.

Thanks to Marcus Schmitz for going to the trouble to transcribe these from a handwritten laboratory manual of 1936 by a former Engelhardt-Brauerei Brewmaster.

What's particularly pleasing is that there are examples from both Poland and Germany. In fact, the examples are from all the breweries brewing Grätzer/Grodziskie after WW I. Which was one in Poland and two in Berlin.

Unfortunately, there was no measurement of the level of acidity. Probably the detail that I would most have liked to see. I really want to kill the myth of Grätzer/Grodziskie being a sour beer once and for all. Though I fear I may already be too late. Once a piece of shit information gets out there, it's repeated endlessly until the end of time. Or at least that's what it feels like. I suspect I'm going to be arguing about this one for decades.

I was slightly disappointed, having read that 7.9º Plato was the standard gravity for Grätzer/Grodziskie, to discover that two of the samples were lower than that. The Hochschulbrauereiversion was bang on 7.9º Plato, but Vereinigte Grätzer Bierbrauerei's was only 7.36º Plato and Monopolbräu's only 7.03º Plato. Due to the reasonably high level of attenuation, all come out close to 3% ABV.

I'd love to know how that colour measurement relates to any scale I can understand. As it is, the colour numbers only tell me one thing: that the Hochschulbrauerei version was darker than the other two.

Grätzer in 1936
Year Brewer country Beer Style OG FG Colour ABV Apparent attenuation
1936 Vereinigte Grätzer Bierbrauerei Poland Echt Grätzer Bier Grätzer 1029.1 1007.7 0.45 2.77 73.56%
1936 Hochschulbrauerei Berlin Germany Hochschl. Grätzer Grätzer 1031.3 1006.8 0.9 3.13 78.40%
1936 Monopolbräu Berlin Germany Mon. Grätzer Rauchb. Grätzer 1027.7 1005.7 0.45 2.84 79.60%
Source:
handwritten laboratory manual by a former Engelhardt-Brauerei Brewmaster

I told you I was going to be brief today. Not worry, I've got a real monster of a post coming up. I'd wondered what the maximum size of a post might be. I think I've found out.

Thursday 29 August 2013

Bottling in 1901 - Forced Bottling

We're moving on, in our look at early 20th-century bottling, to the second method employed: forced bottling.

It's basically a shortcut version of proper bottle-conditioning which misses out the lengthy - and costly - secondary fermentation in cask before bottling. You could argue that this is the way most modern bottle-conditioned beer is produced.

"Bottling Process No. II — Forced Bottling.

The large increase in the "tied-house" trade has no doubt been the cause of so many brewers taking up the bottling business, and together with an apparently growing dislike to the flavour of old matured ale, has led to the introduction of this method of bottling. In this process, comparatively new ale containing an appreciable quantity of fermentable matter is artificially clarified by the addition of finings, quickly bottled off, and the bottles stored in a forcing store at a temperature of from 65° F. to 70° F.

Secondary fermentation rapidly sets in, and the bottles are put in the trade for immediate use.

If consumed within a moderate time, say a week or ten days, the beer will pour out practically bright and in good condition, but it will have none of the best characteristics of true bottled ale, and if kept too long "fret" usually results and the beer becomes thick, depositing an excessive amount of yeast."
Journal of the Federated Institutes of Brewing, Volume 7, Issue 2, March-April 1901, page 195.

You may be asking yourselves why an increase in the tied house system would encourage more brewers to bottle. Simple: brewers had a financial interest in supplying their tied houses with as many products as possible, especially beer. They wouldn't want third-party bottlers to get the bottled beer trade in their pubs. A corollary of this was how Guinness and Bass kept their bottled products in the tied houses of other breweries. They let the brewer do the bottling and so get some of the profit.

This in fact sounds like the risky way of bottle-conditioning at home: guessing when there is enough fermentable material left to condition the beer but not enough to turn the bottles into grenades. I always plumped for the safer method: wait until primary fermentation has stopped and prime the bottles with sugar to give the yeast something to condition the bottles. Though if there's Brettanomyces in the beer even this method isn't completely safe, as it will consume sugars the Saccharomyces hadn't been able to digest.

Conditioning in a warm room after bottling is still carried out by some brewers, for example Moortgat with Duvel. That gets a couple of weeks warm conditioning before shipping.

It's clear that the author wasn't overly impressed with the beer produced this method of bottling.

"The flavour of such beers is very variable and frequently far from pleasant, but it is a most convenient and economical process when it is known exactly how much bottled ale will be required for immediate use and it is supplied only in proportion to the requirement. Almost any ale may he bottled in this way, and some of the very light mild ales brewed with a large proportion of materials other than malt, such as a judicious blend of flaked maize and invert sugar, turn out highly satisfactory, although they never have the true bottled ale flavour."
Journal of the Federated Institutes of Brewing, Volume 7, Issue 2, March-April 1901, pages 195 - 196.

What does he mean by "the true bottled ale flavour"? Is it the aged flavour produced by a Brettanomyces secondary conditioning?

I'm not sure that I agree with what he says next:

"Summer brewing being comparatively a modern custom, more especially in Burton, is more variable than winter brewing, and it is the bottling of summer-brewed ales that has given much trouble to the bottler, and led to a considerable modification of the usual brewing process and the production of ales of better quality.

Of late years brewers have, in some cases, so altered their process that pale ales can be bottled within a week or so of racking, and these ales, having an extremely small amount of fermentable matter left in them, and that not of a readily fermentable kind, do not enter into a too violent fermentation in bottle, so that when properly matured in the bottles they give great satisfaction. I have found beers of this kind mature very rapidly, and even within six weeks from rack develop a very high quality, but on the other hand these beers were undoubtedly more prone to deteriorate when kept for long time."
Journal of the Federated Institutes of Brewing, Volume 7, Issue 2, March-April 1901, page 196.

The evidence I've seen in the form of brewing records suggest that, in London at least, summer brewing was standard right at the beginning of the 19th century. Though I know that beers meant for keeping tended to be brewed in the cooler months. I've not seen many brewing records from Burton, but Truman were brewing in June, July and August 1877 at their brewery in the town.

The quote ends with what sounds like a description of a type of bottled running Pale Ale. It's a shame Lott doesn't tell us how the brewing process had been changed to remove most of the fermentable material by racking time. That would obviously do away with the need for a long secondary conditioning. Had they changed mashing techniques to produce a more fermentable wort? Or perhaps they had increased the proportion of sugar in the grist. Maybe a combination of the two. There would have been a big incentive to come up with such a process. By cutting 6 months or a year off the process of producing a bottled Pale ale, brewers would save a considerable amount of money. Remember that they had already paid the tax on the beer before it started secondary conditioning.

Next time we'll be looking at the slightly creepily-named artificial gas bottling method.

Wednesday 28 August 2013

Bottled beers in the 1980's

Here's a weird paradox. I have more details about British bottled beer from the 1940's and 1950's than I do from the 1980's and 1990's. I blame CAMRA.

Because with cask beers, there's no problem. They've been documented by the Good Beer Guide since the 1970's. But only cask and bottle-conditioned beers. Which leaves all other forms of bottled beer and keg beer pretty much undocumented. Bit of a bummer for someone like me who's interested in every form of beer. At least from an academic point of view.

So I was delighted when Bailey (of Boak & Bailey) passed on some scans of a 1986 What's Brewing article about bottled beer. One that had lots of lovely gravities included.

It doesn't look that short a list, until you realise that for some styles, for example Stout, it's pretty much complete. Buy which I mean it includes most of the Stouts then brewed in Britain. Apart from Guinness and Courage Russian Stout. I have details for those two elsewhere.

Unfortunately, there weren't any Light Ales listed, which is a bit annoying. It's a style I'd like to trace through to its current virtual extinction. I can't think of many that are still brewed. Courage Light Ale is and maybe Harvey's still make one. How many others are there still?

Brown Ale is another former bottled favourite on its last legs. Well, apart from Newcastle Brown. Even Whitbread's Forest Brown has now gone. I'd be surprised if there were still half a dozen of the weaker type of Brown Ale still knocking around.

Strong Ales and strong Pale Ales were probably the bottled types doing best in the 1980's. Again, my division of them into Strong Ale, Old Ale and Barley Wine is pretty arbitrary. I could just as easily have classified them all simply as Strong Ale.

Bottled beers in the 1980's
Year Brewer Beer Style OG
1986 Sam Smith Golden Strong Barley Wine 1100
1981 Lorimer Barley Wine Barley Wine 1074
1986 Adnams Tally Ho Barley Wine 1075
1986 Young Old Nick Barley Wine 1084
1986 Whitbread Forest Brown Brown Ale 1032
1986 Mann Brown Ale Brown Ale 1034
1986 Bass (Runcorn) M & B Sam Brown Brown Ale 1035
1986 Home Ales Home Brewed Brown Ale 1036
1986 Hardy & Hanson Special Brown Brown Ale 1036
1986 Scottish & Newcastle Newcastle Brown Ale Brown Ale 1045
1986 Vaux Double Maxim Brown Ale 1044
1986 Sam Smith Strong Brown Ale Brown Ale 1045
1986 Adnam Fisherman Brown Brown Ale 1042
1986 Northern Clubs Federation Strong Brown Ale Brown Ale 1047
1986 Home Ales Robin Hood IPA IPA 1045
1986 King & Barnes Old XXXX Old Ale 1046
1986 Banks Imperial Old Ale Old Ale 1096
1986 Robinson Old Tom Old Ale 1080
1986 Gale Prize Old Ale Old Ale 1095
1986 Greene King Strong Suffolk Old Ale 1056
1986 Greene King 5X Old Ale 1106
1986 Young Ramrod Pale Ale 1046
1986 Shepherd Neame Abbey Pale Ale 1045
1986 Ridley Old Bob Pale Ale 1050
1986 Courage Bulldog Pale Ale Pale Ale 1068
1986 Adnam Broadside Pale Ale 1068
1986 Eldridge Pope Royal Oak Pale Ale 1048
1986 Gale Strong Pale Ale Pale Ale 1062
1986 Wadworth Old Timer Pale Ale 1051
1986 Timothy Taylor Landlord Pale Ale 1044
1986 Young Strong Export Pale Ale 1062
1986 Sam Smith Taddy Porter Porter 1051
1986 Whitbread Mackeson Stout 1042
1986 Sam Smith Nourishing Sweet Stout Stout 1042
1986 Sam Smith Strong Stout Stout 1050
1986 Hardy & Hanson Blackamoor Stout Stout 1044
1986 Timothy Taylor Black Bess Stout 1043
1986 Morrell Malt Stout Stout 1042
1986 Shipstone Ship Stout Stout 1042
1986 Courage Velvet Stout 1041
1986 Watney Cream Label Stout 1038
1986 Younger Sweet Stout Stout 1032
1986 Tennent Sweetheart Stout Stout 1035
1986 Randall (Guernsey) Bobby Stout Stout 1046
1986 Guernsey Brewery Milk Stout Stout 1042
1986 Ann Street Brewery Mary Ann Stout Stout 1038
1986 Belhaven Sweet Stout Stout 1033
1986 Brain Extra Stout Stout 1043
1986 Gale Nourishing Stout Stout 1034
1986 Greenall Whitley Red Rose Stout 1040
1986 Hardy & Hanson Blackamoor Stout Stout 1044
1986 Harvey Sussex Sweet Stout Stout 1032
1986 Holt Brown Stout Stout 1040
1986 Home Ales Stout Stout 1037
1986 King & Barnes JK Stout 1033
1986 Lees Archer Stout Stout 1042
1986 Morrell Malt Stout Stout 1042
1986 Palmer Extra Stout Stout 1032
1986 Sam Smith Sweet Stout Stout 1042
1986 Timothy Taylor Black Bess Stout 1044
1986 Sam Smith Nourishing Stout Stout 1050
1986 Sam Smith Oatmeal Stout Stout 1051
1986 Sam Smith Imperial Stout Stout 1073
1981 Elgood Malt Stout Stout 1031
1981 Greene King Farm Stout Stout 1035
1981 Robinson Unicorn Stout Stout 1038
1981 Devenish S. West Stout Stout 1040
1981 Marston Mello Stout Stout 1043
1986 Greene King St. Edmund Ale Strong Ale 1060
1986 St. Austell Smuggler's Ale Strong Ale 1070
1986 St. Austell Prince's Ale Strong Ale 1100
1986 Davenport Top Brew de Luxe Strong Ale 1074
1986 Davenport Top Brew Original Strong Ale 1071
1986 Morrell College Ale Strong Ale 1073
1986 Lees Moonraker Strong Ale 1074
1986 Holt Sixex Strong Ale 1064
1986 Higson Stingo Strong Ale 1078
1986 Harvey Elizabethan Ale Strong Ale 1090
1986 Harvey Christmas Ale Strong Ale 1090
1986 Eldridge Pope Hardy Ale Strong Ale 1125
1981 Paine EG Strong Ale 1047
1981 McMullen Mitre Strong Ale 1058
1981 Devenish Crabber's Nip Strong Ale 1066
1981 Greene King Audit Ale Strong Ale 1078
1986 Hoskins & Oldfield Christmas Noggin Strong Ale 1100
1986 Hall & Woodhouse Stingo Strong Ale 1075
1986 Watney Stingo Strong Ale 1076
1986 Broughton Old Jock Strong Ale 1070
1986 Godson Stock Ale Strong Ale 1086
Sources:
GBG 1987
What's Brewing November 1986, page 7.


Tuesday 27 August 2013

Bottling in 1901: maturation after bottling

What a week it's been. I've stubbed my toe twice on important discoveries. I think I might have cracked my big toe, they were so weighty

The first I didn't notice when I first read the article. It's just an innocuous little entry in a table. But it's confirmed a suspicion I've held for a while, but haven't been able to find any evidence to back up. What is it I've discovered? That SA malt stands for "Strong Ale" malt.

Having seen how SA malt was used - almost exclusively in Strong Ales - had made guessing the meaning a bit of a no-brainer. But it's still nice to have confirmation. What's really got me excited, it is finding some detail about the characteristics of SA malt. You can see it in this table:

Table I.
A. Malts.
Pale ale. Mild ale. Strong ale.
Easily fermentable matter. 60.5 64 57
Difficultly „ „ . 16.5 16 17
Unfermentable „ . 23 20 26




B. Bottled Pale Ales.
At bottling. 6 weeks old. 12 months old.
Fermented solids 60 = 77% of F.S. 65.0 = 80% of F.S. 69 = 87% of F.S.
Fermentable residue 18 = 45% of R. 13.5 = 39% of R. 10 = 32% of R.
Unfermentable „  22 = 55% of R. 21.5 = 61% of R. 21 = 68% of R.




C. Bottled Strong Ales.
At bottling. 6 months old. 2 years old.
Fermented solids 55 = 73% of F.S. 60 = 79% of F.S. 62 = 80% of F.S.
Fermentable residue 20 = 44% of R. 16 = 40% of R. 15 = 40% of R.
Unfermentable „  25 = 56% of R. 24 = 60% of R. 23 = 60% of R.

F.S. = Fermentable solids. R. = Unfermented residue.
Journal of the Federated Institutes of Brewing, Volume 7, Issue 2, March-April 1901, page 194.

OK, the information is pretty limited. But it does tell us that SA malt contained more unfermentable material than mild ale malt or pale ale malt. That explains the high finishing gravities of KK and KKK then. K Ales often used SA malt as their base malt. What would be the modern equivalent, I wonder?

I was very surprised to see that mild ale malt contained more fermentable material than pale ale malt. I would have expected it to be the other way around.

The rest of the table is also damn interesting, because it highlights the different maturation periods of Pale Ale and Strong Ale.
"Table I places side by side analyses of pale and strong ales made at different periods: the gradual alteration in composition is very marked.

The time required to produce first-class bottled strong ale is in all cases very much more than for pale ales, and beers vary very much in this respect, but in the first place a strong ale should remain in the brewery cellar for not less than six months, and after removing to the bottling store will probably take a month or six weeks to get into fit condition for bottling. After bottling it may take fully six months more to properly condition, and care must be taken that the corks do not get dry.

It is, I am sorry to say, quite a rare thing to see a bottle of strong ale in perfect condition, and I think if more care were taken in this respect there would be a much greater demand for this, the finest product of the brewery.

As the best bottling stout is usually vatted and it is not required to be brilliant, the conditions of bottling are somewhat different, but I do not propose discussing this question."
Journal of the Federated Institutes of Brewing, Volume 7, Issue 2, March-April 1901, page 195.
I've explained before the lengthy process of producing a Stock Pale Ale, one which could take more than 12 months. It seems that it took even longer to make a properly-matured Strong Ale. The article seems to say that 12 months is the minimum time required to produce such a beer. Something which it sounds like most breweries couldn't be bothered or couldn't afford to do.

The analyses after different periods of ageing are fascinating. You can see that a considerable amount of fermentation went on after bottling and continued for a very long time. We can see just how much by doing a few calculations.

Assuming that the first number for fermented solids is the real attenuation, it's easy enough to work out how the gravity fell after bottling. For Pale Ale, I've assumed the classic 1065º gravity. For the Strong Ale I've been more specific, taking the OG from Whitbread and Barclay Perkins KKK of the period, both of which had an OG of 1087º. The first FG, 1027º, is very close to the racking gravity of Barclay Perkins KKK, which was 1026.3º.

Here are the results in a nice compact table:

OG FG ABV Apparent attenuation real attenuation
Pale Ale at bottling 1065 1016.5 6.32 74.62% 60.14%
Pale Ale 6 weeks after bottling 1065 1013 6.79 80.00% 64.70%
Pale Ale 6 months after bottling 1065 1010 7.21 84.62% 68.63%
Strong Ale at Bottling 1087 1027 7.81 68.97% 55.07%
Strong Ale 6 months after bottling 1087 1022 8.50 74.71% 59.93%
Strong Ale 2 years after bottling 1087 1020 8.78 77.01% 61.89%

You can see that after bottling, the ABV of both beers rose by almost 1%.

This helps me understand much better the analyses of 19th century Pale Ale where the apparent attenuation is well over 80%. At racking time, it might well have been no more than 75%. It's a new insight into the long process of producing truly bottle-conditioned beers.

The fall in the unfermentable residue of the Strong Ale I can only attribute to one cause: the action of something other than Saccharomyces, probably Brettanomyces. Not really a surprise in a beer that had been left a long time maturing in wood.

I don't know whether you'll be delighted or driven to despair when I tell you that I've barely scratched the surface of this article yet.

Monday 26 August 2013

Bottled beer in the 1850's

Exeter and Plymouth Gazette, Saturday 06 June 1857, page 5.
I enjoyed our little look at bottled beer of the 1840's that I thought I'd extend the series. It saves me the trouble of doing any proper research or exerting any other effort. As I keep telling you, I'm a lazy bastard at heart.

Again, I've arbitrarily assigned styles to the beers. Not that there are many unclear ones in this set. About the only decision I had to make was to assign Strong Ale to the Burton Ales.

I'll mention now a difficulty that bottled beer presents when trying to guess the strength of a beer. With draught beers it's a piece of piss to work out relative strength. That's because the measures are known. A barrel is 36 gallons, a kilderkin is 18 gallons, etc. The capacity in gallons is often also specifically mentioned in advertisements. No such luck with bottles. Sometimes no size is indicated. Others it says "large" or "small". Even when it says "pint" or "quart" there's uncertainty. Because often that doesn't mean an imperial pint or quart but a "reputed" pint or quart. These were two-thirds of the imperial measure, or 378.85 ml and 757.7 ml, respectively.

In some entries in the table below, it can't possibly be an imperial pint. For example the Barnstaple Porter. 1s 9d for a dozen pints is 1.75d. per pint, which is below the draught price of 2d. per pint. That must be a reputed pint.

Do you see the biggest change in this list? Lower-gravity Pale Ales have appeared. Beers that definitely aren't IPA's and are considerably weaker. Or at least considerably cheaper. For example, Ind Coope's AKK Ale. The draught version cost 1s 2d per gallon, which implies a gravity of 1050-1055º. You can see that a quart of it (probably a reputed quart) cost the same as an imperial pint of Allsopp's IPA.

Alnwick Mercury, Monday 01 March 1858, page 1.

Note that there are still several examples of bottled Mild and Porter, though the latter is considerably outnumbered by bottled Stouts. As we progress through the decades of the 19th century you'll see how these become progressively rarer, with bottled Porter disappearing entirely. You can clearly see the most popular bottled styles emerging: IPA, Pale Ale, Stout and Strong Ale. Undoubtedly helped along by the most hyped beers of the day: Bass and Allsopp IPA, Guinness Extra Stout and Bass and Allsopp Strong Burton Ales.

I almost forgot the sad little Table Ale. A the advertisement was in a Northumberland newspaper, it's almost certainly of Scottish origin.

You know the score. I've still four decades of the 19th century to go. More to follow.

Bottled beers in the 1850's
Brewery Place year beer style price per dozen size source
Wm. Younger Edinburgh 1852 Edinburgh Ale Edinburgh Ale 4s pint Medical times and gazette, Volume 5, 1852, page 155
Wm. Younger Edinburgh 1852 Edinburgh Ale Edinburgh Ale 4s 6d pint Medical times and gazette, Volume 5, 1852, page 155
Unknown Edinburgh 1855 Edinburgh Ale Edinburgh Ale 6s "Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Allsopp Burton 1853 Pale Ale IPA 5s Imperial pint "The lancet 1853, vol. 2", 1853, page 258
Allsopp Burton 1855 East India Pale Ale IPA 5s "Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Bass Burton 1858 Pale India Ale IPA 7s quart Alnwick Mercury - Monday 01 March 1858, page 1
Allsopp Burton 1853 Mild Ale Mild Ale 5s 6d Imperial pint "The lancet 1853, vol. 2", 1853, page 258
Barnstaple brewery Barnstaple 1853 XX Ale Mild Ale 3s quart North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery Barnstaple 1853 XX Ale Mild Ale 1s 9d pint North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery Barnstaple 1853 XXXX Ale Mild Ale 4s 3d quart North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery Barnstaple 1853 XXXX Ale Mild Ale 2s 4d pint North Devon Journal - Thursday 14 April 1853, page 1.
Unknown Unknown 1858 Fine Mild XX Ale Mild Ale 5s 6d quart Alnwick Mercury - Monday 01 March 1858, page 1
Wm. Younger Edinburgh 1852 Pale Ale Pale Ale 3s pint Medical times and gazette, Volume 5, 1852, page 155
John Lovibond Greenwich 1852 Bitter Ale Pale Ale 2s 6d pint "W. Archdeacon's Greenwich & Woolwich directory for 1852" page 2
Barnstaple brewery Barnstaple 1853 Pale Ale Pale Ale 4s 3d quart North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery Barnstaple 1853 Pale Ale Pale Ale 2s 4d pint North Devon Journal - Thursday 14 April 1853, page 1.
Ind Coope Romford 1857 AKK Ale Pale Ale 5s quart Exeter and Plymouth Gazette - Saturday 06 June 1857, page 5.
Ind Coope Romford 1857 AKK Ale Pale Ale 2s 9d pint Exeter and Plymouth Gazette - Saturday 06 June 1857, page 5.
Unknown Unknown 1858 Fine Pale Ale Pale Ale 5s 6d quart Alnwick Mercury - Monday 01 March 1858, page 1
Barnstaple brewery Barnstaple 1853 Porter Porter 3s quart North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery Barnstaple 1853 Porter Porter 1s 9d pint North Devon Journal - Thursday 14 April 1853, page 1.
Unknown London 1858 Best London Porter Porter 4s 6d quart Alnwick Mercury - Monday 01 March 1858, page 1
Wm. Younger Edinburgh 1852 Stout Stout 2s pint Medical times and gazette, Volume 5, 1852, page 155
Wm. Younger Edinburgh 1852 Stout Stout 3s pint Medical times and gazette, Volume 5, 1852, page 155
John Lovibond Greenwich 1852 Double Stout Stout 2s 6d pint "W. Archdeacon's Greenwich & Woolwich directory for 1852" page 2
Barnstaple brewery Barnstaple 1853 Treble Stout Stout 4s 3d quart North Devon Journal - Thursday 14 April 1853, page 1.
Barnstaple brewery Barnstaple 1853 Treble Stout Stout 2s 4d pint North Devon Journal - Thursday 14 April 1853, page 1.
Guinness  Dublin 1854 Extra Stout Stout 3s 6d Durham Directory & Almanack, 1854
Calvert & Co. London 1855 Double Stout Stout 5s "Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Guinness  Dublin 1857 Extra Stout Stout 4s Durham Directory & Almanack, 1857
Guinness Dublin 1858 Dublin Stout Stout 6s 6d quart Alnwick Mercury - Monday 01 March 1858, page 1
Unknown London 1858 Best London Stout Stout 5s 6d quart Alnwick Mercury - Monday 01 March 1858, page 1
Allsopp Burton 1853 Strong (Old Burton) Ale Strong Ale 6s 6d Imperial pint "The lancet 1853, vol. 2", 1853, page 258
Unknown Burton 1855 Burton Ale Strong Ale 6s "Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Unknown Burton 1855 Burton Ale Extra Quality Strong Ale 7s "Food and its adulterations" by Arthur Hill Hassall, 1855, page 52.
Unknown Unknown 1858 Table Ale Table Ale 3s 6d quart Alnwick Mercury - Monday 01 March 1858, page 1