Just some random details I've harvested from the Scottish Brewing Archive logs. I'm not trying to make any particular point with these. Well, maybe a couple of small ones.
For purposes of comparison, I've included some details of Whitbread beers from around the same period.
Usher's beers don't really show any of the characteristics associated with Scottish beers in the 19th century - low hopping rate, cool fermentation, long boil. None of these differ significantly from Whitbread. Apart from the shilling Ales. They were less heavily hopped than the other Usher's beers and Whitbread's beers.
It's beginning to look as if English and Scottish brewing practices converged in the second half of the 19th century.
Dates Announced for the Pocket Beer Guide 2015 October Tour! - The new edition of my and Tim Webb’s Pocket Beer Guide, officially titled Pocket Beer Guide 2015, is out next month, and as per my recent habit, I’ll be ta...
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