Food recipes
Beer Statistics, United Kingdom
Beer Statistics, United Kingdom
Ingredients:
1899c 40.8 60.7 13.73 148.8
1909c 44.5 56.2 13.33 126.3
1920c 43.7 57.3 9.85 131.1
Directions:
1929 45.6 40.2 10.73 88.2
1939 47.8 (78) 40.3 10.23 84.3
1949 50.3 (77.9) 43.4 8.35 86.3
1959 52.0 (76.7) 38.9 9.38 74.8
1969 55.5 (75.9) 51.6 9.28 93.0
1979 56.2 (78.6) 66.4 9.4 118.1
1989 57.4 (81) 61.6 9.55 107.3
1999 59.5d(80.8) 56.6 9.63e 95.1
Source:Based on data in Statistical Handbook,Brewers and Licensed Retailers Association, London, 2000.
aValues in parentheses indicated percentage of population over the age of 15.
bComputed on basis of domestic production–ignores imports and exports.
cIncludes Republic of Ireland.
dEstimated.
eEstimated–since 1993 beer strength in the United Kingdom has been declared on the basis of percent alcohol by
volume (ABV) rather than as original gravity.
19.25˚P (Plato) and 30˚P, while common ale was 18.25˚P and porter 12.5˚P.
(As a rule of thumb—to use a phrase just encountered—a beer with an orig-
inal extract of 10˚P will give beer of 4% alcohol by volume. So one of 30˚P,
if fermented to the same extent [yes, to the same degree] would give a mighty
12% ABV.) Significant quantities of sugar were now being used, which would
facilitate these higher gravities. By 1880 the average original extract was
14.25˚P, and in 1905 it was 13.25˚P (see table 1.8). There were some leg-
endary brewing names in the British Isles, immortalized in the verse of C. S.
Calverley:
O Beer! O Hodgson, Guinness, Allsopp, Bass!
Names that should be on every infant’s tongue!
The Great War highlighted concerns about excessive drinking. Lloyd George
ranted that “drink is doing us more damage in the war than all the German
submarines put together.” War also has implications for technical issues. For
instance, in World War II the public wanted volume and were prepared to
compromise on strength, and restrictions on the availability of raw materi-
als therefore meant that beer became weaker, the average original gravity
34 B E E R
now being 10˚P. All sides suffered. Brewing of beer in Germany was stopped
by decree of the Nazi government on March 15, 1943. The effect on morale
must have been substantial. It is claimed that it was at this stage that Hitler
gave up personal abstemiousness and began to drink champagne. Strong
voices in the U.K. government wanted a ban on alcohol, to divert raw ma-
terials to food production. However, a calculation showed that if the beer
Ingredients:
1899c 40.8 60.7 13.73 148.8
1909c 44.5 56.2 13.33 126.3
1920c 43.7 57.3 9.85 131.1
Directions:
1929 45.6 40.2 10.73 88.2
1939 47.8 (78) 40.3 10.23 84.3
1949 50.3 (77.9) 43.4 8.35 86.3
1959 52.0 (76.7) 38.9 9.38 74.8
1969 55.5 (75.9) 51.6 9.28 93.0
1979 56.2 (78.6) 66.4 9.4 118.1
1989 57.4 (81) 61.6 9.55 107.3
1999 59.5d(80.8) 56.6 9.63e 95.1
Source:Based on data in Statistical Handbook,Brewers and Licensed Retailers Association, London, 2000.
aValues in parentheses indicated percentage of population over the age of 15.
bComputed on basis of domestic production–ignores imports and exports.
cIncludes Republic of Ireland.
dEstimated.
eEstimated–since 1993 beer strength in the United Kingdom has been declared on the basis of percent alcohol by
volume (ABV) rather than as original gravity.
19.25˚P (Plato) and 30˚P, while common ale was 18.25˚P and porter 12.5˚P.
(As a rule of thumb—to use a phrase just encountered—a beer with an orig-
inal extract of 10˚P will give beer of 4% alcohol by volume. So one of 30˚P,
if fermented to the same extent [yes, to the same degree] would give a mighty
12% ABV.) Significant quantities of sugar were now being used, which would
facilitate these higher gravities. By 1880 the average original extract was
14.25˚P, and in 1905 it was 13.25˚P (see table 1.8). There were some leg-
endary brewing names in the British Isles, immortalized in the verse of C. S.
Calverley:
O Beer! O Hodgson, Guinness, Allsopp, Bass!
Names that should be on every infant’s tongue!
The Great War highlighted concerns about excessive drinking. Lloyd George
ranted that “drink is doing us more damage in the war than all the German
submarines put together.” War also has implications for technical issues. For
instance, in World War II the public wanted volume and were prepared to
compromise on strength, and restrictions on the availability of raw materi-
als therefore meant that beer became weaker, the average original gravity
34 B E E R
now being 10˚P. All sides suffered. Brewing of beer in Germany was stopped
by decree of the Nazi government on March 15, 1943. The effect on morale
must have been substantial. It is claimed that it was at this stage that Hitler
gave up personal abstemiousness and began to drink champagne. Strong
voices in the U.K. government wanted a ban on alcohol, to divert raw ma-
terials to food production. However, a calculation showed that if the beer
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