I've been revisiting the Whitbread Gravity Book part two. At least 50% I haven't transcribed yet.
I told you it was an amazing resource.
It wasn't too hard finding where I had got to. And when I did, I remembered why I stopped there. Blurry page. And bad handwriting. No wonder I hadn't fancy it. I almost skipped it, until I noticed a Lacon's Audit Ale. I wasn't going to miss that.
In the end, there weren't as many question marks in my spreadsheet as I had feared. Only three brewery names and seven beer names I couldn't work out. See if you can do any better. An image of the page is to your right. Lines 2, 4 and 21 contain the brewery names I was unable to decypher.
And, if you're watching Jeffo, three quarters of the way down the page Gold Label puts in an appearance. The bastards have knocked down its strength of late. The 1958 version was 10.5% ABV.
I suppose I should explain the title, shouldn't I? I was getting to that. You're an impatient bunch. Never heard of trying to build tension? I thought not.
My real reason for returning to the Whitbread Gravity Book is something we've discussed recently. C Ale. I'm still hoping to find one. There are plenty of Groves & Whitnall entries. Unfortunately, all for Red Rose Stout. But I live in hope.
Brown Ale. It's surprising how many breweries made more than one in the 1950's. Whitbread had Double Brown and Forest Brown. Fullers had Brown Ale and Old Harry. A weak one and a strong one. Ansells had two as well. Nut Brown Ale and Bruno Sweet Brown Ale.
As you can see, there's a huge difference in the colour and attenuation of the two beers. Perhaps, as a Midlands brewery they were compromising and brewing both a Northern and a Southern type of Brown Ale.
Though, hang on, the Nut Brown isn't strong enough to be a Northern type. Maybe I've found a new sort of Brown Ale. A Midland Brown Ale. I should trademark that sharpish before someone steals the name.
Good for the Brain: Xanthohumol and THC - File this under "random." From the American Chemical Society's *Journal of Agricultural and Food Chemistry* comes this finding about an element in hops: ...
2 hours ago