Sorry about the digression yesterday. Back to British beer. I think that's my theme at the moment.
More from volume 1 of the Whitbread Gravity Book today. IPA. Another interesting topic. There seem to have been two quite different types of beer called IPA between the wars.
There's the weak but quite hoppy version made by London brewers. That had an OG of 1037-1045º. Weaker than standard draught Bitter, which was 1048 - 1055º. Both Whitbread and Barclay Perkins made this type of IPA. The attenuation was about the same as Bitter, between 70 and 80%.
IPA's brewed in Burton were quite different. Again, they were bottled beers. But a good bit stronger, around 1055º. I showed you the Worthington version a few days ago. Burton IPA's had an extremely high degree of attenuation, over 80% and sometimes over 90%.
Allsopp was another Burton brewery. Let's have a look at their beers:
You'll see that their IPA is very similar to Worthington's. It's a shame there's just the one sample, but it gives you the idea. It's strength wasn't much lowwer than in 1901, when it had an OG of 1062.
I've included some Ind Coope beers for no real reason other than that the two breweries merged in 1934. Ind Coope's brewery was in Essex. I'm surprised that the Arctic Ale wasn't stronger. I thought it was ridiculously strong.
So you can compare them properly, here are some London IPA's:
Malty - [image: Crackers, bread and sunflower seeds -- malt-type flavours.] Unlike some (Melissa Cole, p6; Mark Dredge), we don’t object to the use of the terms ‘m...
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