Bottled Indonesian beer after WW II

Another extract from my monster gravity table. Courtesy of the Heineken gravity book. Who, with their brewery in Soerabaja, had a commercial interest in what was then the Dutch East Indies.

You'll have to excuse me for this type of post. In my current impaired state, I can't really perform at 100%. And I still need to churn out posts daily. I know, it's a rod I've created for my own back. But I just can't give it up. If I drop dead on a trip, you probably won't realise for a week as my preloaded posts continue to appear.

You can see the effect of WW II in the relatively low strength of all the beers. With all the examples under 4% ABV and the weakest under 3% ABV. While pre-war there had been 5% ABV beers.

Do I have any other interesting observations on these beers? Not really. Look at the table your fucking selves. I'm not going to do everything for you.

Batavia, in case you're wondering, was the colonial name for Jakarta.

Bottled Indonesian beer after WW II
Year	Brewer	Town	Beer	Style	OG	FG	ABV	App. Atten-uation	Colour
1948	ABC	Batavia	Pilsener	Pils	1033.2	1010.0	2.97	69.88%	0.22
1948	ABC	Banging	Pilsener	Pils	1033.9	1009.6	3.09	71.69%	0.22
1948	Heineken	Soerabaja	Javabier	Pils	1032.1	1005.9	3.39	81.63%	0.22
1948	Heineken	Soerabaja	Licht Javabier	Pils	1032.0	1009.5	2.88	70.31%	0.25
1949	Heineken	Soerabaja	Licht Javabier	Pils	1031.8	1008.0	3.09	74.95%	0.22
1950	Heineken	Soerabaja	Licht Javabier	Pils	1032.8	1006.7	3.37	79.56%	0.28
1948	Heineken	Soerabaja	Licht Pilsener	Pils	1034.3	1009.9	3.15	71.23%	0.35
1949	Heineken	Soerabaja	Licht Pilsener	Pils	1036.0	1007.0	3.74	80.51%	0.24
1950	Heineken	Soerabaja	Licht Pilsener	Pils	1036.4	1008.8	3.57	75.81%	0.28
1950	Oranje	Batavia	Anker	Pils	1034.0	1012.8	2.76	62.30%	0.35
1950	Oranje	Batavia	Diamant	Pils	1035.7	1011.8	2.98	67.02%	0.35
Source:
Rapporten van laboratoriumonderzoeken naar producten van Heinekenbrouwerijen in binnen- en buitenland en naar producten van andere brouwerijen held at the Amsterdamse Stadsarchief, document number 834 - 1794.

 

 

Banana beer

There are some weird documents in the Heineken archive in Amsterdam. Not just about alcohol-free beer, but also banana beer.

Heineken conducted a study into the production of banana beer. Looking into the feasibility of brewing traditional banana beer from Rwanda on a more industrial scale. This is an overview of the results.

On January 4, 1965, the Central Laboratory of the H.T.B. [Heineken Technisch Beheer] Directorate commissioned Gis to conduct a laboratory-scale study into the feasibility of producing "banana beer." The following aspects were investigated:

1. Banana ripening. This was examined on both Fijffes bananas purchased in the Netherlands and those received from Rwanda. Result: To achieve a sufficient yield of fermentable sugars, it is necessary to use ripe to overripe bananas. During ripening, the pH drops from approximately 5.8 to 5.1. The extract percentage by wet weight, excluding the peel, is approximately 20%. The peel weight represents approximately 50% of the total banana volume.

2. Preparing banana "wort." It is not possible to prepare banana "wort" with any yield without the use of pectolytic enzymes. The optimal conditions for a pure enzyme preparation and for two of the three commercially available preparations were investigated. The investigation of the effectiveness of the commercial preparations is not yet complete, but the definitive results are expected soon. It seems certain that this research will yield a useful protocol for experiments on a semi-technical scale.

3. Fermentation. Various fermentation organisms were tested side by side, including Heineken yeast, baker's yeast, yeast strains received from Rwanda, and mixtures of microorganisms isolated from locally produced banana beer. The research progressed slowly because the "beers" produced required an assessment of the Rwandan population, so each sample had to be sent to Gisenyi before new experiments could begin. This research will certainly take several more months. We do now have the analysis of a locally produced banana beer, which serves as a guideline for our production. However, an unresolved question is whether we should approximate this product as closely as possible in terms of appearance, taste, and aroma, or whether, for example, a lighter-colored and/or clearer product is preferable. Technically, a clearer product is preferable.

It will likely be possible to submit a proposal to Gis by the end of this year, which can serve as a model for semi-technical banana beer production.

A study into the possibility of producing a higher alcohol content product (banana wine) from bananas is scheduled for the winter of 1965/66. Such a project seems feasible at first glance.

Furthermore, the possibility has been raised. To produce concentrated banana juice and banana jelly. The technical merits of this are unclear.
Source: Document 834-925 held at the Gemeente Amsterdam Stadsarchief. 

I wonder if this ever had any commercial results? Does banana beer still exist? And what on earth does it taste like? How was the traditional version prepared without the use of enzymes?

So many questions. 

Alcohol-free beer

Like lots of other things in beer, alcohol-free versions are nothing new. As the letters below will demonstrate. Though producing something both palatable and free of alcohol was as much of a challenge then as it is today.

I came across these letters when checking that I'd downloaded from the Amsterdam archive all the Heineken documents which have been digitised.

The story starts with inventor C. Ingen Housz sending samples of his alcohol-free beer to Heineken. Presumably, in the hope of persuading them to purchase his process.

Arnhem, February 4, 1931.

To the Honorable Mr. H. P. Heineken, Amsterdam.

Honorable Sir,

As you will recall, some time ago I showed you some samples of alcohol-free beer, an invention of mine.

It is safe to say that my product has improved considerably through further testing, and therefore, on January 26th, I submitted four bottles for your inspection. It goes without saying that when my invention is in the hands of a company with all the technical resources at its disposal, a product will be obtained that, by the masses, is indistinguishable from alcoholic beer.

Furthermore, the product has never been offered to anyone, except to you. Should you ever wish to receive further details regarding its potential exploitation, I am always happy to do so, with the assurance that the conditions will be set in the most acceptable manner.

You have undoubtedly read in the trade journals that the Hansa Brewery in Dortmund will also begin producing non-alcoholic beverages this year.

Meanwhile, and awaiting your valuable feedback, I remain,

Sincerely,

C. Ingen Housz.
Source: Document 834-925 held at the Gemeente Amsterdam Stadsarchief.

There was a fairly swift, and somewhat brutally honest, reply from Heineken.

February 14, 1931

The Most Honorable Mr. C. Ingen Housz,
ARNHEM

Honorable Sir,

In response to your letter of February 4, 1931, I can inform you that the four bottles of non-alcoholic beer you sent have arrived at the brewery's possession.

The contents were tasted at our meeting of all Directors held yesterday, and we also had the contents of a bottle analyzed.

I regret to inform you that the product arrived cloudy, nauseatingly sweet, and with a taste that caused strong expressions of disgust from several gentlemen. It gives the impression of carbonated wort and certainly not enough of beer to be of any interest to anyone.

Should you, over time, arrive at a better product and perhaps be willing to discuss your invention, we would be happy to do so.

Meanwhile,

Sincerely,

H. P. Heineken.
Source: Document 834-925 held at the Gemeente Amsterdam Stadsarchief.

I think it's pretty clear that Heineken had absolutely no interest in this product. If this is what the much-improved version was like, I dread to think how the horrific the earlier iterations were.

I can remember tasting alcohol-free beer a couple of decades back. And that impression - carbonated wort - was exactly what I had. Something almost, but not totally, unlike beer. 

Spying with beer

I have a large collection of brewery histories. They are often a frustrating read, concentrating on owning family members or the company's finances. But some are much handier. Providing some real insights. The first volume of Heineken's history falls into the latter category.

Published in 1949, just a few years after the end of the war, the conflict was clearly still in the author's mind. There are some passages which layout the attitude and goals of the C.B.K. (Centraal Brouwerj Kantoor), the Dutch brewers' organisation.

"We have just mentioned two fundamental aspects of the C.B.K. However, the practical side of the unity of the brewing world vis-à-vis the occupying forces must also be emphasized. Initially, the requisitioning of brewery staff took place on an individual basis. Due to the intervention of the management of the C.B.K. However, it has been achieved that such individual actions will not be taken. Afterwards, the C.B.K. also led the Germans to classify the brewery staff and beer merchants as indispensable. Furthermore, the C.B.K. took action when the occupiers took the position of allowing some breweries to continue working and forcing others to close: it was possible to manage that all breweries were allowed to continue working. In order to arrive at this result, reference was made to the mandatory deliveries to the "Wehrmacht", which, however, never amounted to more than 8 percent of the total turnover and guaranteed that sales to Dutch customers, which were always seriously threatened, would continue. It could also be averted by invoking those mandatory deliveries by pointing to Hitler's demand "Bier soll sein" and so too could the threat of copper requisitioning. This was of great significance. In the previous war the copper requisitioning in Belgium had fatal consequences for the brewing industry of our southern neighbors and the consequences for our breweries would certainly have been even more serious in connection with the serious shortage of materials that existed after the Second War."
Korte Geschiedenis der Heineken's Bierbrouwerij Maatschappij N.V. 1873-1948, H. A. Korthals, 1949, pages 390-391.

The primary aim of the C.B.K. was to keep all Dutch breweries open until the end of the war.Specifically, they wanted to avoid the fate og Belgium's breweries in WW I, when most were stripped of their copper by the Germans. Many never to reopen. They managed to convince the Germans that all breweries needed to stay open in order to supply the Whrmacht. Even though only 8% of production was needed. Leaving plenty of beer for Dutch civilians.

Unwisely, the Germans let the C.B.K. organise beer deliveries to German units.

"It is worth mentioning that the regulation of deliveries to the "Wehrmacht" proposed by the C.B.K. enabled the agency to determine almost exactly the strength of the troop concentrations in the various parts of our country. This information was also passed on to the English spy service. The leadership of the C.B.K. had, however, anticipated the possibility of "passing on" the figures when setting up the scheme and, when submitting the proposals in the accompanying letter, it had pointed out - otherwise unspecified - dangers associated with the scheme. When Mr. Stikker was called to account, he was able to point out to the Germans that he had alerted them to possible dangers and furthermore he argued that he could hardly be held responsible for the "leak" in the C.B.K. where no fewer than 70 people worked!"
Korte Geschiedenis der Heineken's Bierbrouwerij Maatschappij N.V. 1873-1948, H. A. Korthals, 1949, page 391.

It seems that the Germans were so keen to let someone else organise their beer for them, that they didn't worry about the information about their troops that was being given away. I wonder exactly how the information was passed on to British intelligence? It's not like they could just call them on the phone. 

(My translation.)

Who was drinking Lager in the 1970s?

With my head stuck firmly up the arse of the seventies, this is a question which has crossed my mind often of late. Who were all the new coverts to Lager that were making its sales boom?

I could make all sorts of prejudiced guesses and assumptions. But, thankfully, someone bothered to do research at the time. Not exactly disinterested research, as it was at the behest of Lager brewers themselves.

Let's start with a brewer close to home: Heineken. 

"The company have also carried out an extensive research project into the market for draught lager and they have found that most draught lager drinkers tend to be in the younger age group, half of the present drinkers being under 35, and three quarters under 45."
Brewers' Guardian, Volume 99, March 1970, page 44.

I'm amazed that 25% of Lager drinkers were over 45. Had they been drinking Lager for years or were they new converts, too? Or, perhaps, Scottish?

There was a downside, though. These new Lager drinkers had little brand loyalty:

"Heineken's view on the annual 30 per cent increase in this market is that one-bird of the present draught lager drinkers started drinking it in the last year. It was also found that brand preferences are low - nine out of ten people would willingly accept another brand if their usual one was not available."
Brewers' Guardian, Volume 99, March 1970, page 44.

What had these new Lager drinkers been drinking before?

"Heineken say that most people who do not drink draught lager have not tried it because they regard it as too expensive. In view of this they strongly recommend that the retail price for Draught Heineken should be at 2s. lOd. per pint. Finally, although many licensees appear to think that the introduction of draught lager will hit bottled lager sales, it seems to Heineken that a sizeable proportion of the present draught lager drinkers are drawn from the ranks of previous draught bitter and keg drinkers - hence the promotion of Draught Heineken as a new draught beer."
Brewers' Guardian, Volume 99, March 1970, page 44.

What a surprise - cask and keg Bitter. Though I'm sure there must have been some converts from Mild, too.

Another Lager brewer found a similar age profile:

"Since lager is increasing in popularity each year, who is drinking it? According to a market survey conducted recently for Skol, it is men and women between the ages of 20 and 40 who find lager their favourite tipple. People generally have more money in their pockets these days and are prepared to spend it on more “sophisticated” drinks providing they offer value for money."
Brewers' Guardian, Volume 99, March 1970, page 46.

Young people with too much money. That's who's to blame. As always.

Let's Brew Wednesday - 1941 Heineken Donker Lagerbier

Another wartime Heineken recipe. A beautifully watery one. But isn't low-alcohol beer all the rage?

Heineken’s other Lagerbier suffered the same gravity reduction as its paler sibling. Down to the waste of time drinking level.

A lot has been going on with the grist. First, there’ the placement, as with all their beers, of some of the malt by sugar. The quantity of caraamber has declined a little, that of caramel malt almost doubled along with a massive increase in the amount of carafe. The latter change I’m sure being to maintain the colour after the addition of so much sugar.

Unlike the pale version, dark Lagerbier has had its hopping rate cut, reducing the (calculated) IBUs from 14 to 12. Bugger all, really, even for a beer this watery. The hops were the same “SuK” from the 1940 season is in the pale version.

1941 Heineken Donker Lagerbier
pilsner malt	2.75 lb	63.51%
caramel malt 60 L	0.25 lb	5.77%
caraamber	0.25 lb	5.77%
carafa III	0.33 lb	7.62%
sugar	0.75 lb	17.32%
Hallertau 90 mins	0.25 oz
Hallertau 60 mins	0.25 oz
Hallertau 30 mins	0.33 oz
OG	1021
FG	1005.5
ABV	2.05
Apparent attenuation	73.81%
IBU	12
SRM	15
Mash double decoction
Boil time	90 minutes
pitching temp	48º F
Yeast	WLP830 German Lager

 This recipe is one of 553 in my recently-released BlitzKrieg!, the definitive book on brewing during WW II.

Get your copy now!

The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.

Buy one now and be the envy of your friends!

 

Let's Brew - 1941 (late) Heineken Beiersch

I'm so glad that I have some Heineken brewing records from WW II. If only to demonstrate that things weren't all that bad in the UK

The other vaguely-intoxicating Heineken beer of this period is Beiersch. Though, like Pils, it’s had 10º lopped off its OG.

Similar changes to the grist to in Donker Lagerbier have been made. Namely a doubling of the quantity of caramel malt and a big increase in the amount of carafa. And just about 20% of the base malt has been replaced by sugar. Despite more dark malt being employed the colour has become quite a bit paler.

Quite a sizeable reduction in the hopping rate has, despite the fall in gravity reduced the (calculated) bitterness level from 15 IBU to 12 IBU. The hops were a single type of Hallertau from the 1940 crop. 

Mash in at 35º C (95º F)	5 minutes
Warm whole mash to 52º C (126º F)	20 minutes
Rest whole mash at 52º C (126º F) (protein rest)	15 minutes
Draw off first mash and without a rest bring to the boil	30 minutes
Boil first mash	10 minutes
The rest of the mash remains at 52º C (126º F)	40 minutes
Mash at 70º C (158º F)	25 minutes
Rest whole mash at 70º C (158º F) (saccharification rest)	30 minutes
Draw off second mash and without a rest bring to the boil	15 minutes
Boil second mash	10 minutes
Mash at 76º C (169º F) and mash out	20 minutes

1941 (late) Heineken Beiersch
pilsner malt	4.25 lb	71.67%
caramel malt 60 L	0.25 lb	4.22%
caraamber	0.25 lb	4.22%
carafa III	0.18 lb	3.04%
sugar	1.00 lb	16.86%
Hallertau 90 mins	0.125 oz
Hallertau 60 mins	0.33 oz
Hallertau 30 mins	0.50 oz
OG	1029
FG	1007.5
ABV	2.84
Apparent attenuation	74.14%
IBU	13
SRM	11
Mash double decoction
Boil time	90 minutes
pitching temp	48º F
Yeast	WLP830 German Lager

This recipe is one of 553 in my recently-released BlitzKrieg!, the definitive book on brewing during WW II.

Get your copy now!

The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.

Buy one now and be the envy of your friends!

 

Looking back (part eight): Draught Lager prices in 1972

More early 1970s pricing fun. This time, it's the turn of Lager. How will this type turn out in terms of value for money?

Crap, obviously. Especially when compared with more traditional British styles. But we'll be getting back to that later.

At this point, most breweries were trying to brew their own Lager. Four of the ten examples come from regional breweries: Greenall Whitley, Vaux, Hall & Woodhouse and Youngs. Another four are international brands: Carling, Heineken, Carlsberg and Tuborg. Though two of those - Carling and Heineken were brewed under licence by Big Six brewers, namely Bass and Whitbread, respectively.

Harp is listed as being brewed by Guinness, but at this point it was also brewed by Courage. It was an odd period, as not all the Big Six owned their Lager brand. Something that was going to increase in importance as Lager slowly caught up with, and the surpassed, Bitter in popularity. All the weirder, given the amount of advertising effort they put into Lager.

Why were brewers so keen on Lager? Because the profit margins were larger. In theory, Lager cost more to brew than Bitter or Mild. That's if you brewed it the continental way and lagered it for a couple of months. But that wasn't how Lager was usually brewed in the UK. Harp, whose recipe was devised by a German brewer, was originally decocted, lagered for several weeks and "spundet" so that it conditioned naturally. Though I think all of that had been dropped by 1972.

The four Lagers from regional brewers won't have been decocted. And almost certainly weren't even bottom-fermented. They were just very pale and bland Ales.

The average price is almost 18p per pint. That's more than 50% greater than the average for Mild Ale, while being not much greater in strength. Which, along with being committed to cask, was why I never drank Lager myself. It was simply awful value for money. trying to think when I first drank Lager. It might well have been when I first visited the continent in 1979. When I drank Jupiler in Paris.

There's no correlation in this set between value for money and the size of the brewery. With Youngs Saxon second worst and Allied's Skol next to best. 

Draught Lager prices in 1972
Brewer	Beer	Price	º gravity per p	% ABV per p	OG	FG	ABV	App. Atten-uation
Greenall Whitley	Grunhalle	16	2.33	0.24	1037.3	1007.3	3.90	80.43%
Allied Breweries	Skol	15	2.21	0.23	1033.2	1007	3.40	78.92%
Vaux & Co	Norseman	16	2.21	0.23	1035.3	1007.6	3.60	78.47%
Carling	Black Label	18	2.17	0.24	1039.1	1006.1	4.30	84.40%
Guinness	Harp	17	1.93	0.19	1032.8	1006.6	3.30	79.88%
Heineken	Lager	17	1.93	0.21	1032.8	1005.9	3.50	82.01%
Hall & Woodhouse	Brock	18	1.83	0.19	1033	1006.8	3.40	79.39%
Carlsberg	Lager	18	1.64	0.17	1029.5	1005.6	3.10	81.02%
Young & Co	Saxon	21	1.50	0.17	1031.5	1004.6	3.50	85.40%
Tuborg	Lager	22	1.33	0.14	1029.3	1005.4	3.10	81.57%
Average		17.8	1.91	0.20	1033.4	1006.3	3.51	81.15%
Source:
Daily Mirror July 10th 1972, page 15

Trends

Being trendy is not something I've often been accused of. Having determinedly kept my finger as far away from the pulse as physically possible for five decades. I'm just glad that I still have a pulse.

Not living under a rock and occasionally venturing out, I do sometimes notice things. For example, while Andrew is loading up with this week's special offer Pils, I often run my eyes over Dirk's* beer selection. 

IPA started turning up a few years back. But relatively mainstream ones, in the form of Brand or 't Ij. More recently, crafty stuff has been appearing. OK, Oedipus, now owned by Heineken, isn't true craft any more. Some of the others are more worthy of the description. (If you think that it still means something.)

Great you might say. Not so much for me. Because they no longer sell any Trappist beers. As elsewhere in Holland, the range of Belgian beers available is being trimmed back. There's still Leffe Gulden Draak, Kasteel, La Chouffe, Duvel and Tripel Karmeliet on offer. Even Duvel Tripel Hop. But that's about it for Belgium.

When I was first in Holland, "special beer", as it was called, was all about Belgium. Even if the beer didn't come from there, it was inspired by it. T Ij, and the handful of other small Ducth breweries, mostly brewed Dubbels, Tripels and the like. Though there are still quite a few Belgian beers hanging around, newer Dutch brewers seek their inspiration elsewhere. Mostly the other side of the Atlantic. (Like everywhere else in the world.)

In the last couple of years there's been a big change in the draught offerings from pubs. Once about all you could expect was Pils, Witbier, De Koninck and maybe La Chouffe or an Ij beer. De Koninck, once the most widely available draught beer after Pils, has become a rarity. La Chouffe, which used to be all over the place, is becoming scarcer, too.

What's the current situation? Pils still reigns supreme,, obviously. That's far from displaced as Holland's favourite. But Witbier is increasingly being replaced by Hefeweizen. Usually either Paulaner (owned by Heineken), Augustiner Franziskaner (AB-Inbev) or Grolsch (Asahi).

Popping up everywhere is IPA. Like to guess which one is most common? It's not local favourite 't Ij IPA (now with a non-sexist label). No. Obviously, it's Lagunitas. Belonging to the Heineken stable helps. What with them having so many pubs tied to them.

That sums up what's happening in mainstream pubs, that is, non-specialist craft places. It's very different from the oceans of Pils and few bottles of Trappist on offer when I first arrived here. Craft places. Well, the few times I pop my around their doors, it's all the usual international stuff: Loads of IPAs of varying degrees of sludginess.

One thing hasn't changed, though. Most of the pub trade is still in the hands of big brewers. They've just, wisely in my opinion, broadened their focus. Why do you think people like Heineken have been buying up craft brewers? They need their products for their pubs. And they don't want to have to buy them from someone else. That would be stupid.



* Dirk van den Broek, a fairly cheap supermarket chain.

Beer is Bust beers

To go with yesterday's post of an advert listing various beers on sale here are analyses of most of them.

The ones described as "all" beers selling for 3 shillings or so a quart are those with gravities in the low 1030ºs. They're things like Brown ale, Light Ale and low-gravity Stouts. A beer selling for 3 shillings a quart would be around 10d or 11d when packaged as a half pint.

1/4 (16d) seems like pretty good value for a beer as strong as Bass or Worthington. I'm sure the advert got it wrong when it spoke of red and green labelled Bass. Their Pale Ale came with either a red label (bottle conditioned) or a blue label (brewery conditioned). It was Worthington which had Green Shield, the brewery-conditioned version of White Shield.

In the strong Pale Ale segment, Double Diamond, Tavern and Ben Truman were less value for money, being only 0.5d per half pint cheaper, despite being considerably weaker than Bass or Worthington.

Beer is Bust beers
Year	Brewer	Beer	Style	Price	size	OG	FG	ABV	App. Atten-uation	colour
1955	Bass	Pale Ale (Blue Triangle)	Pale Ale			1063.5	1003.1	7.96	95.12%	19
1955	Bass	Pale Ale (Red Triangle)	Pale Ale			1063.2	1009.6	7.02	84.81%	19
1953	Bass	Barley Wine	Barley Wine	20d	nip	1104.6	1036.3	8.90	65.30%	80
1956	Ind Coope	Double Diamond	Pale Ale	17d	half pint	1048.3	1012.7	4.62	73.71%	20
1956	Simonds	Bitter Ale	Pale Ale	12d	half pint	1030.1	1010	2.60	66.78%	25
1956	Simonds	Berry Brown Ale	Brown Ale	16d	half pint	1031.9	1011.9	2.58	62.70%	85
1957	Simonds	Luncheon Stout	Stout	11d	half pint	1033.6	1014.9	2.41	55.65%	275
1959	Simonds	Tavern Export Ale	Pale Ale	17d	half pint	1045.8	1013	4.25	71.62%	18
1959	Simonds	SB Light Ale	Pale Ale	10d	half pint	1034.2	1010.3	3.09	69.88%	19
1956	Truman	Trubrown	Brown Ale	10.5d	half pint	1034.9	1016.5	2.37	52.72%	95
1956	Truman	Light Ale	Pale Ale	10d	half pint	1031.7	1011.4	2.62	64.04%	19
1956	Truman	Eagle Stout	Stout	11d	half pint	1034.8	1016.1	2.41	53.74%	225
1959	Truman	Ben Truman Pale Ale	Pale Ale	16d	half pint	1049.9	1010	5.20	79.96%	17
1953	Watney	Yorkshire Stingo	Barley Wine	17d	nip	1089.6	1031.7	7.52	64.62%	110
1956	Watney	Brown Ale	Brown Ale	10d	half pint	1032.2	1011.1	2.73	65.53%	120
1957	Watney	Special Stout	Stout	13d	half pint	1042.3	1009.4	4.28	77.78%	200
1959	Watney	Pale Ale	Pale Ale	10d	half pint	1033.2	1010.1	2.99	69.58%	23
1955	Worthington	India Pale Ale (Green Shield)	IPA			1063.3	1009.4	7.06	85.15%	18
1955	Worthington	India Pale Ale (White Shield)	IPA			1063.7	1002.9	8.02	95.45%	18
Source:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.