I've just had my first quick glance. Of how Scottish beers stack up against the English. Fascinating.
I've got a table of 500 beers brewed between 1880 and 1914. Three Scottish breweries: William Younger, Maclay, Thomas Usher. Three English breweries: Barclay Perkins, Whitbread and Truman (Burton). I did the stupidest possible sort: pounds of hops per barrel. Bet you're wondering what the result was, aren't you? Be patient.
One thing I didn't need a sort to see. Who had the longest boil times. There was a very clear winner: Truman. There's no great difference in pitching temperatures. All are 57º - 61º F. In general, the stronger the beer, the lower the pitching heat.
William Younger brewed beers with the largest range of gravities: 1030 to 1110. The English breweries didn't brew hardly anything below 1050. Younger brewed several very sweet Stouts that were unlike anything brewed in England. And were still brewing Table Beer a couple of decades after London brewers had dropped it.
Younger brewed a bit of everything. Shilling Ales, X Ales, Pale Ales, Sweet Stout, Stout, Dinner Ale. And loads of other things I can only guess at. SLE, SE, MM, LDE. They also had a range of numbered Ales:, 1, 2 and 3. Very like Burton Ales brewed by Bass or Truman.
I bet you're still wondering about the winners and losers in the hopping race.
The ten most heavily hopped beers were all brewed by either Barclay Perkins or William Younger. Surprisingly beating Truman (at least for me).
The least heavily-hopped beers were all Scottish. No surprise, as some Scottish beers much weaker than any of the English ones. And those Younger Stouts with second-hand hops.
Younger's No. 1 Ale contained more hops than Truman's No. 1 Ale. They were similar beers, of a similar gravity.
One thing is clear. The blanket statement "Scottish beers were less hoppy than English beers" is not true. At least not 1880 to 1914. But I'm sure it's a lot more complicated. Things always are.
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