|Bernard beers in 1960|
|Bottled Ales||Gravity||Size of Bottle|
|India Pale Ale||1030||10oz 20oz|
|Double Brown Ale||1043||10oz 20oz*|
|Canned Ales||Gravity||Size of Can|
|India Pale Ale||1030||16oz|
|* Gateshead only|
That looks like a pretty standard range for a Scottish brewer of the time. Weak IPA. A Strong Ale and a Stout. The theory of Northern and Southern English Brown Ale is further undermined, as we have a weak and a strong Brown Ale from the same brewer. What is puzzling me are the two Export beers with very similar gravities.
And the four canned beers, presumably the most popular, IPA, Export, Grouse and Export Stout. I can imagine some house parties fueled by those after pub closing time. Pubs closed earlier back then of course.
|Draught Ale Qualities and Gravities|
|No 2||1036||S.F. Priming at 1148º is added to both Qualities at the rate of 1pt. per brl. except during periods of warm weather e.g. July to end of September.|
|Newcastle & District|
|Special (No 1)||1046||No priming added|
|Grouse||1045||Supplied to one customer only (Dunston Social Club, Gateshead)|
In common with other Scottish brewers, there was a significant trade with the Newcastle and Gateshead area, with beer being produced specially for that market. Did you notice that? Bernard’s had more different draught beers for the North East market than they did in Scotland. And there’s the Double Brown Ale packaged in pint bottles for the Geordies. I wonder what that was meant to compete with?
Also, they didn’t trust the locals with their strongest draught beer, No 1. If you wanted to get steaming, you’d have to neck the odd bottle of Strong Ale or glass of whisky between pints.
No priming was added in warm weather, or when beer was going to tropical Gateshead. Which suggests, to my naïve mind, that they were using a poorly attenuating yeast which took a long time to reach final gravity. Or perhaps they were racking to casks above final gravity as brewers do nowadays.
One more point. The other day, when we saw sales reps being instructed to make it clear to publicans that the substitute beer they’d be getting was going to be “container beer”, or keg as we call it today, I said that implied Bernard were still selling cask-conditioned beer. This proves it. The talk of priming is proof that the draught beer was cask ale.