Wednesday 30 November 2011

The concentration of Scottish brewing

It's time I got started on a sad but fascinating process: how the Scottish brewing industry concentrated itself into a handful of groups.

Brewery histories can be very useful sources. Though their tone and scope vary immensely. Usually the larger the firm, the less usable information they contain. Large brewing group histories tend to concentrate on the corporate aspects - takeovers and that sort of wheeler-dealing - rather than beer.

But even that type of history can have some stuff for me. As this quote proves. It comes from the mega-corporate history of Bass Charrington. Beer barely gets a mention amongst all the talk of mergers and expansion. There is, however, quite a nice summary of the start of the amalgamation process and how the situation in Scotland differed from England.

"During 1959, while the 'Penam'* discussions were in progress, Taylor had spent a considerable amount of time in Scotland, getting to know some of the leading brewers and preparing the ground for the formation of a Scottish consortium. He recognized, however, that the Scottish brewing industry was different in many ways from the industry as it operated elsewhere in the U.K. It had long been surrounded by a more restrictive framework of licensing which had had at least one major effect. By insisting on the principle of  'one man, one licence' the Scottish licensing authorities had effectively discouraged brewer ownership of licensed premises. The great majority of licensed houses remained in the  hands of private individuals who were, in effect, 'free traders'. Where brewers did own outlets they usually put in direct managers; the English tenancy system was largely unknown. This bias on the part of the licensing authorities had far-reaching effects on the structure and development of the brewing industry. As the Clayson Committee subsequently observed: 'The brewers (in Scotland) had to compete for the trade of a large number of individual retailers and, for this purpose, were prepared to undertake long distance deliveries and to compete with equally distant rivals. Thus the pattern of local brewery near-monopolies, exacerbated and extended by brewery amalgamations, never arose.'1

The Scottish brewing industry was, to an even greater extent than in England, dominated by family firms. Prior to 1939 many of them had relied on a flourishing world-wide export trade. Jeffreys, for example, exported a good deal of their lager to West Africa. In the post-war years, however, this export trade rapidly declined as former customers began to develop their own brewing industries under the protection of high tariff walls. This development left a large number of family firms with no option but to compete in the slowly growing domestic market. The most practicable solution was, of course, rationalization but there was a marked reluctance on the part of many family directors to see their beers disappear. In the words of one brewery director: 'Quite a few companies were willing to merge but none wanted to see their breweries closed down.' Consequently, those who were willing to merge, most notably William McEwan & Co. Ltd. and William Younger & Co. Ltd., considerably increased their market power during the 1950s. In 1960 Scottish Brewers Ltd., composed primarily of the McEwan and Younger interests, were easily the biggest single brewing company; other firms repeatedly talked about merging but nothing happened. Most of the small Scottish breweries were also short of capital. But the growth of competition in the home market after 1945 prompted some of them to break with tradition and purchase licensed outlets on their own behalf. The consequent rise in the value of licensed property made this a fairly expensive method of expansion. It absorbed a good deal of capital and left many firms unable either to improve the properties once they had acquired them or, equally important, to modernize their own production plant.2 Thus when E. P. Taylor surveyed the Scottish brewing industry he realized that there was considerable scope for doing what he enjoyed most—putting small firms together."
"A History of Bass Charrington" by K.H. Hawkins, 1978, pages 139 - 140.

It starts with an interesting point about how the Scottish pub trade was run. Is it true that it was licensing authorities that limited the tied house system in Scotland? I'd like to learn more about that point.

I'd already noticed how Scottish brewers, particularly in towns like Alloa, sold most of their beer outside the local market. Lack of tied houses explains why. It could also explain why Scottish brewers exported relatively more than their English colleagues: they were used to selling beer away from home.

It's obvious why dependence on markets it the British Empire would be problematic after WW II. As the Empire melted away, these markets largely disappeared. It was unlikely that the domestic trade would ever be able to take up the slack.

Buying pubs is an easy way to secure trade. But also an expensive one, as British brewers discovered in the dash for tied premises in the 1890's. It meant tying up enormous amounts of capital in the retail side of the business. Especially when other brewers were competing to buy the same pubs. Not a tactic that was likely to bring long-term success to an industry already short of capital.

Eddie Taylor was the Canadian behind the introduction of Carling Black Label to Britain and the driving force behind the rationalisation of the brewing industry.  Saviour or destroying angel? A bit of both.

By merging early, McEwan and William Younger got a head start on the rest of the industry. They were able to maintain that dominant position, later as Scottish & Newcastle and Scottish Courage, until their eventual demise in the 21st century.




* short for "pending amalgamation", the negotiations between several Scottish brewers about a merger.

Tuesday 29 November 2011

Trips revisited

Andrew has been very productive. Waving electrodes near his bollocks makes him remarkably diligent. If only I'd discovered this truth sooner.

This time it's "Trips! (South)" that's got the Andrew treatment. I think you'll agree that he's done a good job again. And what better to demonstrate your approval than by digging your hands into your pocket and buying a copy?

The perfect Christmas gift for that special drunkard in your life. Buy "trips! (South)" today!

John Jeffrey beers 1906 - 1961

Let's start with a brief history of the company. Though these things aren't my speciality.

There's supposed to have been a brewery on the site of Heriot Bridge, Grassmarket from the early 16th century. After a couple of changes of ownership in the early part of the 19th century, it was bought by the brothers John and David Jeffrey in 1837. In 1865 land was purchased at Roseburn on the outskirts of Edinburgh and maltings, an ale store and a bottling plant built. In 1880 a brewhouse was also built at Roseburn an in 1900 the Grassmarket brewery was closed and the land sold to Heriot–Watt College. It remained independent, gobbling up Edinburgh United Breweries along the way, until 1960, when it merged with Hammonds of Bradford and Hope and Anchor of Sheffield to form Northern Breweries of Great Britain Ltd. Renamed United Breweries Ltd, the merged company was itself absorbed into Charrington United Breweries Ltd in 1962.

Aitchison Jeffrey was formed in 1961 as a subsidiary of United Breweries combining John Aitchison & Co. and John Jeffrey & Co. Brewing at Aitchison stopped immediately and was concentrated at Jeffrey's Roseburn site. Brewing continued there, latterly under the ownership of Bass Charrington, until the 1990's.

Sources:
"The Brewing Industry. A Guide to Historical Records" by Lesley Richmond and Alison Turton (eds), Manchester and New York: Manchester University Press, 1990.
"A history of beer and brewing" by Ian Spencer Hornsey, 2003, page 387.


That bit of company history out of the way, we can get on with the meat. Details of Jeffrey's beers.

Now here's a funny thing. Despite being early champions of Lager brewing in Scotland and being pretty damn famous for brewing the stuff, I've only two analyses. Both from the 1930's, one for Pilsener one for plain old Lager. Both look pretty strong compared to modern British Lagers. The Pilsener has an interesting profile. With 85% attenuation, it must have been pretty dry. The Lager has quite a different character: lower gravity and a lower degree of attenuation. A good bit weaker than the Pilsener, but, at 4.32% ABV, still no watery session beer.

Pale Ales are the most represented style in the table. Usually weaker types. The 54/- PA from 1906, at just over 1040º, is pretty weak for the period. A London PA was usually at least 1050º. I'm a bit surprised at how weak Jefffrey's Pale Ales were in the 1920's and 1930's. Most are not much, if anything, over 1030º. London versions were 1045 to 1055º at the time.

Just to be perverse, the two IPAs are stronger than the vast majority of the Pale Ales. Though I'm not sure how significant that is. During the interwar years, Scottish IPA was pretty schizophrenic.There was McEwan's Export IPA at 1055º,  Barnard's 90/- IPA at 1040º, and Usher's IPA at just 1032º. Jeffrey's looks like the 90/- type.

The No.1 Strong Ale, which was presumably intended to compete with William Younger's No. 1, wasn't really all that strong.  Younger's beer was in the low 1080º's, a good 20 points higher than Jeffrey's. Weirdly - and this must have been true of very, very few British beers - the gravity was higher after WW II. And was only 7 or 8 points weaker than Younger's No. 1.

The Stouts are rather odd. I don't mean the Nourishing Stout. That's about what you'd expect: low gravity, low attenuation, bugger all alcohol. The two from 1947 are completely different. And unusual for postwar Scottish Stouts. For a start there's the high gravity: 1076.5º and 1064.5º. For contextual purposes, in the same year Guinness Extra Stout was 1042º. The attenuation, especially of the Double Stout, is higher than you would expect, too. 95%. That must have been bone dry. And significantly dryer than the Guinness with just 75% attenuation.

But the most interesting thing about the 1947 Stouts is the comment on the flavour: "very sour". Was that intentional? Is that why the Double Stout was so highly attenuated - there was something brettanomyces-like at work?

Green Beer. The name says it all, because, judging by the colour noted in the William Younger Gravity Book, it really was green. I know they put food colouring in beer for St. Patrick's day to make a green beer. I hadn't realised anyone really marketed one outside a one-day gimmick.

I've saved the best until last. It was in my mega-gravity table as ??sher's Extra Strong Ale. I hadn't been able to decipher the entry in the Whitbread Gravity Book first time through. But I've learned more about Scottish beer in the meantime. I know who brewed an extra strong Ale and whose name ended in ..sher: Disher.

John Disher & Co. was an Edinburgh brewery famed for its ridiculously strong Ale. A monster of well over 100º that was served on draught. Disher became part of Edinburgh United Breweries in 1889. That's the Edinburgh United Breweries that Jeffrey bought in 1934. After they had a little difficulty with Customs and Excise. Something to do with not paying all the tax they should have.

Blethering done, time for the table:


Jeffrey & Co beers 1906 - 1961
Year Beer Style Price size package Acidity FG OG colour ABV App. Atten-uation Flavour
1906 54/- PA Pale Ale pint draught 1041.4 6
1926 Pale Ale Pale Ale pint bottled 1006 1032 35 3.38 81.25%
1926 PA Pale Ale pint bottled 1007 1032 20 3.24 78.13%
1927 Pale Ale Pale Ale pint bottled 1005 1037.75 4.30 87.42%
1928 No. 1 Strong Strong Ale pint bottled 1014 1063 6.39 77.78%
1928 Strong Ale Strong Ale pint bottled 1025 1083 100 7.55 69.88%
1929 Pale Ale (carbonated) Pale Ale pint bottled 1008 1034 Between 7 - 8. 3.44 77.94%
1929 No. 1 Strong Ale Strong Ale pint bottled 1015 1059 100 5.72 74.58%
1929 No. 1 Strong Ale Strong Ale pint bottled 1015 1062 110 6.12 75.81%
1930 Green Castle Strong Ale 10.5 half bottled 0.06 1006 1050.4 5.82 88.29%
1930 Pale Ale Pale Ale pint bottled 1005 1038 4.30 86.84%
1930 Green Beer Green Beer 8d half bottled 1007 1046 green 5.09 84.78%
1931 Pale Ale Pale Ale pint bottled 1011 1035.5 3.24 70.42%
1931 Pale Ale Pale Ale 4d half bottled 1009 1029 25 2.59 68.97%
1932 Pilsener Pils pint bottled 1008 1052 9 5.77 85.00%
1932 Nourishing Stout Stout pint bottled 1012 1031 2.45 61.29%
1934 Pale Ale Pale Ale pint draught 1008 1039 4.03 79.49%
1934 120/- Ale Pale Ale pint bottled 1017 1054 4.86 69.44%
1934 No. 1 Strong Ale Strong Ale pint bottled 1017 1059.5 5.59 72.27%
1936 Lager Lager 7d to 7.5d pint bottled 0.06 1013 1046.4 4.32 71.77%
1936 India Pale Ale IPA 6d pint canned 0.06 1012 1039.5 3.55 69.37%
1937 60/- or 50/- Pale Ale Pale Ale pint bottled 1004 1029.75 14 – 15 3.32 85.71%
1938 Pale Ale Pale Ale 6d pint bottled 0.05 1011 1032.6 37 2.79 66.26%
1939 60/- Ale Pale Ale pint bottled 1008 1036.25 13 – 14 3.67 77.93%
1939 60/- Ale Pale Ale pint bottled 1009 1037.5 3.70 76.00%
1941 Pale Ale Pale Ale pint bottled 1015 1038.5 3.03 61.04%
1947 Double Stout Stout pint bottled 1005 1076.5 9.53 94.12% Very sour.
1947 XXX Stout Stout pint bottled 1015 1064.5 6.52 77.52% Very sour.
1948 Strong Ale No. 1 Strong Ale pint bottled 1025 1067 5.43 62.69%
1948 Strong Ale Strong Ale pint bottled 1020 1065 5.91 70.00%
1949 PA 60/- Pale Ale pint bottled 1007 1029.5 2.98 77.97%
1953 Strong Ale Strong Ale 1/2.5d nip bottled 0.06 1020 1064.3 11 + 40 5.79 69.36%
1954 Nourishing Stout Stout 1/2d half bottled 0.05 1019 1036.1 1 + 14 2.16 46.54%
1957 Dishers Extra Strong Ale Strong Ale 2/8d half bottled 0.07 1017 1088.6 27 9.40 80.70%
1961 Export IPA IPA 15d half bottled 0.05 1011 1042.3 24 3.94 74.47%
Sources:
Document WY/6/1/1/14 of the William Younger archive held at the Scottish Brewing Archive.
Younger, Wm. & Co Gravity Book document WY/6/1/1/19 held at the Scottish Brewing Archive
Thomas Usher Gravity Book document TU/6/11 held at the Scottish Brewing Archive
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002

Monday 28 November 2011

War, war, war!!!

More book pimping. Sorry. It's the kids. They expect presents every single Christmas. Every single bloody one. We were told that in our religion, Christmas only came once every five years.

I must congratulate Andrew. In one afternoon he's made several years of my cover efforts look like the bollocks they always were.

Scottish Stout 1947 - 2004

We're finally there. At the last part of my look at Scottish Stout. Through numbers. What better way is there to look at beer?

There are so many beers in this table - no surprise as it runs from WW II to the present - I've used a little spreadsheet maths to help me out. These are the averages it spat out:

OG 1017.3, FG 1040.9, ABV 3.06%, apparent attenuation 57.00%.

Of  the 85 beers in the table (there are actually 86 beers in the table, but I have no FG for one), 27 had less than 50% attenuation. Here are the figures in more detail:


attenuation no. of beers %
30 - 39% 6 7.06%
40 - 49% 21 24.71%
50 - 59% 24 28.24%
60 - 69% 21 24.71%
70 - 79% 11 12.94%
80 - 89% 1 1.18%
90 - 99% 1 1.18%
total 85 100.00%

Only 13 beers had attenuation of over 70%, which is about the level I would call normal. That's just 15% of the total.

In terms of OG, the results are even more conclusive. More than 90% of the beers are below 1050º. 60% are below 1040º. Here's it all in convenient table form:


OG no. of beers %
<1030º 1 1.18%
1030-1039º 50 58.82%
1040-1049º 26 30.59%
1050-1059º 2 2.35%
1060-1069º 5 5.88%
1070-1079º 1 1.18%
total 85 100.00%

The stronger Stouts are so few in number as to be insignificant.

The numbers for ABV are just as convincing. Over 80% of the beers were less than 4% ABV. That's not so surprising. For much of the period covered by the table the average OG of beer brewed in Britain was a rock-solid 1037, or about 3.7% ABV. It's the proportion below 3% ABV that's more significant: exactly 60%. Here are the full numbers:


ABV no. of beers %
<2% 11 12.94%
2-2.9% 40 47.06%
3-3.9% 20 23.53%
4-4.9% 9 10.59%
5-5.9% 2 2.35%
6-6.9% 2 2.35%
7-7.9% 0 0.00%
8-8.9% 0 0.00%
>9% 1 1.18%
total 85 100.00%


Weird, isn't it, how a beer style whose name means "strong" should have become so weak as to not really be an intoxicating drink.

Which confirms what I've been saying about 20th century Scottish Stout: it was relatively low gravity, poorly-attenuated and effing sweet. No surprise, I know. But the confirmation of numbers is reassuring. There were still odd beers that didn't fit into the Sweet Stout style, but these were a small minority.

Here's the full table. Feel free to make your own analysis of it. I'm off to lie down. All these numbers are  making my head hurt.






Scottish Stout 1947 - 2004
Year Brewer Beer Style Price size package Acidity FG OG colour ABV App. Atten-uation Flavour
1947 Campbell, Hope & King Draught Stout Stout 12d pint draught 1010.5 1032.5 2.85 67.69%
1947 Jeffrey & Co Double Stout Stout pint bottled 1004.5 1076.5 9.53 94.12% Very sour.
1947 Jeffrey & Co XXX Stout Stout pint bottled 1014.5 1064.5 6.52 77.52% Very sour.
1947 McEwan Stout Stout 14d pint draught 1006 1030.5 3.18 80.33%
1947 Tennent Stout Stout 1/1d pint bottled 0.06 1018.18 1030.7 1 + 11.5 1.61 40.78%
1947 Younger, Robert Stout Stout 14d pint draught 1007.5 1028 2.66 73.21%
1948 Ballingall & Son Angus Stout Stout bottled 0.10 1011.09 1037.6 1 + 19 3.43 70.51%
1948 Belhaven No. 1 Stout Stout pint bottled 1011 1035 3.11 68.57% Sweet, thin, lightish in colour.
1948 Calder Alloa Stout Stout pint bottled 1015 1039.5 3.16 62.03% Sweet, slightly tart, lightish in colour.
1948 Maclachlan Stout Stout pint bottled 1009.5 1032 2.91 70.31%
1948 McEwan Imperial Stout Stout pint bottled 1018.5 1047 3.68 60.64%
1948 Tennent Stout Stout pint bottled 1015.5 1030 1.86 48.33% Sweet lightish in colour, resembles brown ale more than stout.
1948 Younger, Geo Extra Stout Stout pint bottled 1017.5 1036.5 2.44 52.05% Sweet dark colour looks more like stout.
1949 Aitken Stout Stout pint bottled 1020 1038.5 2.38 48.05%
1949 Belhaven No. 1 Stout Stout pint bottled 1015.5 1035.5 2.58 56.34%
1949 Bernard Export Stout Stout pint bottled 1010 1040 3.89 75.00%
1949 Blair Invalid Stout Stout pint bottled 1016 1035 2.45 54.29%
1949 Calder Alloa Stout Stout pint bottled 1013 1038.5 3.30 66.23%
1949 McEwan Imperial Stout Stout pint bottled 1017 1039.5 2.90 56.96%
1949 McEwan & Co. Imperial Stout Stout half bottled 0.06 1014.4 1046.4 1 + 15 4.14 68.97%
1949 McEwan & Co. Manx Oyster Stout Stout 1/2d half bottled 0.06 1014.3 1046.4 1 + 14.5 4.16 69.18%
1949 McEwan & Co. Manx Oyster Stout Stout pint bottled 1014 1040.5 3.43 65.43%
1949 Tennent Stout Stout 1/3d half bottled 0.05 1018.3 1034.9 1 + 12 2.13 47.56%
1949 Tennent Stout Stout pint bottled 1017.5 1032 1.86 45.31%
1950 Calder Alloa Milk Stout Stout bottled 0.07 1029.7 1069.3 1 + 14 B 5.10 57.14%
1950 Bernard Stout (Export) Stout 1/1d half bottled 0.11 1014.1 1045.5 1 + 10 4.07 69.01%
1950 McEwan Imperial Stout Stout 1/1.5d half bottled 0.06 1014.4 1043 22 B 3.70 66.51%
1950 Tennent Milk Stout (Export) Stout half bottled 0.16 1020 1063.2 1 + 17 5.60 68.35%
1951 Younger, Wm. Sweet Stout Stout 1/2d half bottled 0.06 1019.5 1035.7 1 + 10 2.08 45.38%
1953 Dudgeon & Co Bellhaven Heavy Stout Stout 1/3d nip bottled 0.05 1029.6 1059 1 + 16 3.77 49.83%
1953 Steel Coulson Sweet Stout Stout 14d half bottled 1032
1953 Younger, Robert  Sweet Stout Stout 1/2.5d half bottled 0.05 1017.2 1035.7 1 + 12 2.38 51.82%
1954 Aitken A Stout Stout 1/2d half bottled 0.04 1021.2 1041.4 1 + 20 2.59 48.79%
1954 Bernard Export Stout Stout 1/2d half bottled 0.04 1013.3 1043.9 1 + 14 3.96 69.70%
1954 Calder Scotch Stout Stout 1/2d half bottled 0.04 1015.9 1040.9 1 + 14 3.23 61.12%
1954 Jeffrey & Co Nourishing Stout Stout 1/2d half bottled 0.05 1019.3 1036.1 1 + 14 2.16 46.54%
1954 McEwan Sweet Stout Stout 1/2d half bottled 0.05 1019.3 1036.1 1 + 19 2.16 46.54%
1954 McLennan & Urquhart Dalkeith Stout Stout bottled 0.06 1019.7 1037.1 450 2.23 46.90%
1954 Steel Coulson Elephant Stout Stout 1/2.5d half bottled 0.04 1017.5 1038.9 1 + 17 2.76 55.01%
1954 Steel Coulson Elephant Sweet Stout Stout 1/2.5- half bottled 0.07 1014.1 1041.7 350 3.57 66.19%
1954 Younger, Geo. Extra Stout Stout 1/2d half bottled 0.05 1018 1037.5 1 + 30 2.51 52.00%
1954 Younger, Wm. Nourishing Stout Stout 1/2d half bottled 0.05 1021.6 1046.3 1 + 16 3.18 53.35%
1954 Younger, Wm. Capital Stout (Lactose present) Stout 1/4d half bottled 0.04 1019.7 1046.5 250 3.45 57.63%
1955 Blair & Co Sweet Stout Stout 1/3d half bottled 0.05 1010.9 1033.1 300 2.87 67.07%
1955 Fowler Stout Stout 1/3d half bottled 0.04 1018.6 1038 400 2.49 51.05%
1955 J & J Morison Sweet Stout Stout 9d nip bottled 0.04 1012.3 1035.7 325 3.02 65.55%
1955 J Aitken Stout Stout 1/3d half bottled 0.05 1019.5 1040.3 325 2.67 51.61%
1955 Maclachlan Extra Sweet Stout Stout 1/3d half bottled 0.05 1014.8 1035.8 225 2.71 58.66%
1955 McEwan Sweet Stout Stout 1/3d half bottled 0.04 1018.6 1038.4 375 2.55 51.56%
1955 Murray W Export Stout Stout 1/3d nip bottled 0.05 1015.8 1064.6 350 6.36 75.54%
1955 Tennent Stout Stout 1/3d half bottled 0.05 1019.3 1034.7 325 1.98 44.38%
1955 Younger, Geo. Extra Stout Stout 15d half bottled 0.05 1015.8 1038.5 575 2.93 58.96%
1955 Younger, Geo. Sweetheart Stout Stout 26d 16 oz can 0.04 1024.5 1036.4 225 1.52 32.69%
1955 Younger, Wm. Sweet Stout Stout 15d half bottled 0.05 1017.5 1034.9 200 2.24 49.86%
1956 Deuchar R Edinburgh Sweet Stout Stout 1/3d half bottled 0.04 1016.8 1042.9 300 3.37 60.84%
1956 Younger, Geo Sweetheart Stout Stout 1/3d half bottled 0.04 1024.6 1037.6 225 1.66 34.57%
1957 Tennent ???? Brand Stout Stout half bottled 0.06 1020.8 1059.4 300 4.99 64.98%
1958 Bernard Export Stout Stout 26d 16 oz can 0.05 1014.7 1046.4 225 3.96 68.32%
1959 Aitchison & Co Dalkeith Sweet Stout Stout 15d half bottled 1021.3 1037.3 600 2.05 42.90%
1959 Aitken Stout Stout 14d half bottled 1022.3 1039.4 250 2.19 43.40%
1959 Calders Scotch Stout Stout 14d half bottled 1021.5 1042.2 300 2.66 49.05%
1959 Deuchar, R Edinburgh Sweet Stout Stout 14d half bottled 1019.7 1043.5 275 3.06 54.71%
1959 Murray, Wm Extra Sweet Stout Stout 14d half bottled 1018.3 1039.6 175 2.74 53.79%
1959 Younger, Geo. Sweetheart Stout Stout 14d half bottled 1024.4 1036.4 275 1.53 32.97%
1959 Younger, R Sweet Stout Stout 14d half bottled 1018.3 1035.5 250 2.21 48.45%
1959 Younger, Wm. Capital Stout Stout 15d half bottled 1021.6 1043.7 376 2.84 50.57%
1959 Younger, Wm. Sweet Stout Stout 14d half bottled 1013.1 1033.3 300 2.61 60.66%
1960 Younger, Wm. Sweet Stout (lactose present) Stout 12d half bottled 0.03 1016.9 1034.8 250 2.24 51.44%
1961 Aitken Stout (no lactose) Stout 15d half bottled 0.04 1022 1038.9 275 2.11 43.44%
1961 Calders Stout (no lactose) Stout 16d half bottled 0.06 1019.8 1041.3 250 2.69 52.06%
1961 Dudgeon & Co. Milk Stout (lactose) Stout bottled 0.04 1025 1048.4 374 2.93 48.35%
1961 Mackays Stout (no lactose) Stout 14.5d half bottled 0.06 1016.2 1037.9 250 2.71 57.26%
1961 Tennent Stout (no lactose) Stout 13d half bottled 0.04 1019 1033.6 300 1.82 43.45%
1964 Tennent Milk Stout Stout bottled 0.05 1023 1061.8 250 4.85 62.78%
1964 Tennent Sweet Stout Stout 16d half bottled 0.04 1019.9 1032.7 425 1.60 39.14%
1966 Belhaven Dunbar Sweet Stout Stout bottled 0.04 1018.9 1038.2 280 2.41 50.52%
1966 Tennent Sweet Stout Stout 18.5d half bottled 0.04 1016.9 1034 300 2.14 50.29%
1967 Campbell, Hope & King Sweet Stout Stout 19d half bottled pH 4.5 1023 1036 250 1.63 36.11%
1967 Tennent Sweet Stout Stout 19d half bottled pH 4.4 1017.1 1033.2 280 2.01 48.49%
1967 Tennent Sweetheart Stout Stout 19d half bottled pH 4.29 1024 1035.7 280 1.46 32.77%
1967 Younger, Wm. Sweet Stout Stout 19d half bottled pH 4.26 1015.3 1034 300 2.34 55.00%
1993 Broughton Oatmeal Stout Stout draught 1010.7 1040 130 3.8 73.25%
2004 Bridge of Allan Bannockburn Ale Stout draught 1011.7 1044 4.2 73.41%
2004 Bridge of Allan Glencoe Wild Oat Stout Stout draught 1013.3 1048 4.5 72.29%
2004 Broughton Scottish Oatmeal Stout Stout draught 1012.6 1045 4.2 72.00%
2004 Fyne Vital Spark Stout draught 1008.7 1042.5 4.4 79.53%
Sources:
Thomas Usher Gravity Book document TU/6/11 held at the Scottish Brewing Archive
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002
1993 Real Ale Drinker's Almanac
Good Beer Guide 2005
Document from the Steel Coulson archive held at the Scottish Brewing Archives