I wonder how much more mileage I'll be able to get from Porter? Tell me when you start getting bored. I only finished compiling "Brown Beer" three weeks ago and I've already got another 20 pages of material to add. I blame myself for writing so bloody much.
We've moved on a decade from my last Porter post and are now looking at the 1930's. From the small number of samples analysed and the shrinking output at Whitbread and Barclay Perkins, it's clear that Porter had become a marginal product.
A surprising number of London breweries were still brewing Porter in the late 1930's. Their gravities were mostly in the mid-1030's and, at 5d a pint, they were one of the cheapest beers on sale in pubs. Blow are a few eamples of London Porter, with Guinness Porter from Ireland and Ballantine's from the USA for comparison purposes. Ballantine's had a profile closer to 19th century British versions of the style.
Where do I go from here? The 1940's, perhaps.
Teddy Roosevelt’s Beer vs. Today’s Adjunct Lager - In Wahl & Henius’s American Handy Book of the Brewing, Malting and Auxiliary Trades (1902), at p. 755, they give a sample fermentation for what seems a sta...
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