The Scottish fun just never ends, here at Barclay Perkins. Another table for your delectation. A table of 20th century Scotch Ales.
A couple of words of explanation. Some of these beers were specifically brewed for the Belgian market. With some, it's obvious. It says "purchased in Belgium" in the Gravity Book. Others you can infer were purchased abroad. Those with neither a package size nor a price.
You'll notice that some examples are from that famous Scottish town of Tadcaster. Maybe the Belgians didn't know or didn't care if their Scotch Ale came from England. After all, nowadays Scotch Ale for the Belgian market is usually brewed in . . . . Belgium. Funny how Belgian brewers got all upset when Americans called their beers "Belgian Ales" yet seem happy to brew beers called Scotch Ales themselves.
Most of the Younger's examples from the 1930's, though it doesn't specifuically say so, look like No. 3. And the Younger's history I have states that most of what was sold in London as Scotch Ale was No. 3. Incidentally, No. 3 had been brewed since at least 1858 and was not one of Younger's Shilling Ales.
All the beers for which there is a colour indication were dark. Mostly mid-brown in colour. Scotch Ale is another of those styles that moved from pale to dark at the time when everyone claims beers were becoming paler. For most of the 19th century Scotch Ales were brewed from 100% pale malt.
More on 19th-century Scotch Ales soon. Probably tomorrow. But definitely soon.
Drinkability - *Some twaddle tweeted on twitter has led to a discussion on drinkability over at Boak and Bailey's*. It's a term that I've always thought had a bleedin' ob...
1 hour ago