Shut up about Barclay Perkins

Time now for processes.
For most beers, there were two boils. The first of 90 minutes and the second of 120 minutes. The big exceptions were the Stouts, where there was a single, much longer boil. I wonder if the boil was that long to add colour. Which was the case often in...

Moving on to the hops, the great majority are English. Other than one lot of British Columbian and one of Californian.
As for the English, almost all are either from Kent or Sussex. The former is no surprise, being, the UK’s biggest hop-growing region. Sussex, on the other hand, was a relatively minor player in the hop game. Worcester, which appears once, was another...

Let’s kick off Usher’s beers with the surprisingly watery Forty Bob. Looking like a 1918 beer at a gravity of just 1030º. And not even 3% ABV. Though the real FG might have been lower.
This could easily have been called as Table Beer. And might well have been a couple of decades before. But, along with the tax category, the term itself had become obsolete. How was this drunk? Probably with food. At home....

Every beer, except for Export Stout, contains some sugar. Not really much of a surprise that. Though there’s a big variation in the quantity, from 5% all the way to 25%.
Joint most common type, Garton, is almost certainly some sort of invert. Garton just being the manufacturer. It could well be one of the numbered inverts. Sharing joint first is something described as “cane”. By which they probably mean raw cane sugar...