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There is record of the appointment of a brewer at the Queen's College, Oxford, in 1340, but very little information of the early history of the brewery in which the Chancellor and College Ale, beloved of those who are priVileged to drink them, were and still are brewed. In 1927 we published an account of the brewery and the method of brewing with a number of photographs, and are now privileged, by the courtesy of the Domestic Bursar of the College, to publish another picture. This shows the manner which the wort is ladled into cleansing casks after a day and a night in the fermenting vessel. | There is record of the appointment of a brewer at the Queen's College, Oxford, in 1340, but very little information of the early history of the brewery in which the Chancellor and College Ale, beloved of those who are priVileged to drink them, were and still are brewed. In 1927 we published an account of the brewery and the method of brewing with a number of photographs, and are now privileged, by the courtesy of the Domestic Bursar of the College, to publish another picture. This shows the manner which the wort is ladled into cleansing casks after a day and a night in the fermenting vessel. | ||
We may recall a few details of the brewing process since, they are of such historical interest and remain almost identical with those used in the Middle Ages. Ten barrels of liquor, heated to about 180 degrees in the copper, is run down into the mash tun where 28 bushels of malt are added and mashed in with an oar and rake. The wort is run off after standing on the mash for two hours, and a second mash with cooler water is made. Running off may take all night, and the worts are cooled separately on shallow wooden coolers. The two lengths are boiled separately for two with 20 pounds of hops for the whole brew. The total | We may recall a few details of the brewing process since, they are of such historical interest and remain almost identical with those used in the Middle Ages. Ten barrels of liquor, heated to about 180 degrees in the copper, is run down into the mash tun where 28 bushels of malt are added and mashed in with an oar and rake. The wort is run off after standing on the mash for two hours, and a second mash with cooler water is made. Running off may take all night, and the worts are cooled separately on shallow wooden coolers. The two lengths are boiled separately for two with 20 pounds of hops for the whole brew. The total length of nine barrels is fermented for about 24 hours in the fermenting vessel shown, and then ladled out into casks and rolled into an adjoining cellar, where the casks are set up over a yeast trough. During the following three days the yeast works over the side of the casks into the trough, from which clean beer is ladled back to keep the casks full. Finally, these are topped up with beer from one of the casks, and after about six days racked into casks, with about two handfuls of dry hops, and rolled into a cellar, which remains constantly at a temperature of about 55 degrees. Here the beer spontaneously brightens and is drawn off for use after about three weeks. Formerly the beer was stored in three barrel upright casks, but these have recently been discarded on account of age. | ||
The beer made this way is the 25 pound College Ale, but a stronger 50 pounds beer is also made in October or March, two and a half barrels being brewed from the first worts. | |||
' oz barrel.:. being ....:breWedifrOO,...the::„ thite•hoUrs:VitI(. lb beer and', would be a:: thOuSan4:::pit.i.0 if:: thiS::: magnificent:': b erage:::.:jp:.. Of go , . ‘: Storage.:: Pp of brewing broak iz is their... Continuity, tradition is st l there, .. and it.. zs : hoped ..that....thc..... not Su the sir lam z Plct 8 a PpIr. ; brewer, whiclii: is:: difficult. to':. distinguish.': iri.: its`; excellence ; .: the.: hanebreWed:: Sbanie, ....Q*ford | |||
Revision as of 11:40, 29 July 2018
THE BREWERS' JOURNAL 15th June 1935
There is record of the appointment of a brewer at the Queen's College, Oxford, in 1340, but very little information of the early history of the brewery in which the Chancellor and College Ale, beloved of those who are priVileged to drink them, were and still are brewed. In 1927 we published an account of the brewery and the method of brewing with a number of photographs, and are now privileged, by the courtesy of the Domestic Bursar of the College, to publish another picture. This shows the manner which the wort is ladled into cleansing casks after a day and a night in the fermenting vessel.
We may recall a few details of the brewing process since, they are of such historical interest and remain almost identical with those used in the Middle Ages. Ten barrels of liquor, heated to about 180 degrees in the copper, is run down into the mash tun where 28 bushels of malt are added and mashed in with an oar and rake. The wort is run off after standing on the mash for two hours, and a second mash with cooler water is made. Running off may take all night, and the worts are cooled separately on shallow wooden coolers. The two lengths are boiled separately for two with 20 pounds of hops for the whole brew. The total length of nine barrels is fermented for about 24 hours in the fermenting vessel shown, and then ladled out into casks and rolled into an adjoining cellar, where the casks are set up over a yeast trough. During the following three days the yeast works over the side of the casks into the trough, from which clean beer is ladled back to keep the casks full. Finally, these are topped up with beer from one of the casks, and after about six days racked into casks, with about two handfuls of dry hops, and rolled into a cellar, which remains constantly at a temperature of about 55 degrees. Here the beer spontaneously brightens and is drawn off for use after about three weeks. Formerly the beer was stored in three barrel upright casks, but these have recently been discarded on account of age.
The beer made this way is the 25 pound College Ale, but a stronger 50 pounds beer is also made in October or March, two and a half barrels being brewed from the first worts.
' oz barrel.:. being ....:breWedifrOO,...the::„ thite•hoUrs:VitI(. lb beer and', would be a:: thOuSan4:::pit.i.0 if:: thiS::: magnificent:': b erage:::.:jp:.. Of go , . ‘: Storage.:: Pp of brewing broak iz is their... Continuity, tradition is st l there, .. and it.. zs : hoped ..that....thc..... not Su the sir lam z Plct 8 a PpIr. ; brewer, whiclii: is:: difficult. to':. distinguish.': iri.: its`; excellence ; .: the.: hanebreWed:: Sbanie, ....Q*ford
Orange | Apple |
Bread | Pie |
Butter | Ice cream |
1. The vendors will sell and the purchasers will purchase — |
(i). The goodwill of the business carried on by the vendors at the Artillery Brewery aforesaid (but not the brewery premises on which the said business has been carried on, nor the goodwill of the Kings arms public house adjoining the brewery). |
(ii) the freehold and leasehold property specified in the first and second parts respectively of the first schedule hereto. |
(iii) all the rolling stock, horses, harness, office furniture, trade marks, licenses, insurances, malt, hops, sugar, beer, ales, casks, barrels, implements, utensils, stock in trade, books of account and documents belonging to the vendors in connection with the said business (but not the fixed plant or machinery or other fixtures on the said brewery premises or Kings Arms nor any horses, carriages, articles or effects in or about the private residence and stables of the vendors or either of them adjoining the said brewery premises). |
(iv) all cash at the vendors office and in the vendors banks in connection with the business on the day of giving possession as hereinafter mentioned whether on deposit or otherwise. |
No | Names of House | Situation | Approx term of sub lease | Rent Rec'd |
---|---|---|---|---|
1 | Albert | Victoria Street | £550 | |
2 | British Flag (see also 53) | Cottage adjoining Culvert Road, Battersea | £80 & £15 | |
3 | Cedar Tree (see also 18) | Wandsworth Lane, Putney | £67 | |
4 | Chequers | Wapping Wall | £52 | |
5 | Graving Dock Tavern and shop adjoining | North Woolwich Road, 2 Graving Dock Terrace. Note £1 pa is paid for rent for urinal | £200 & £23 | |
6 | Horns and shop adjoining | Grange Road, Bermondsey. | £200 | |
7 | Lord Nelson and cottage adjoining | Clarence Street, Rotherhithe | £50 | |
8 | Prince Albert | Wharfdale Road, Kings Cross | £180 | |
9 | Prince Alfred | Tufton Street, Kings Cross | £100 | |
10 | Princes Head | Princes Street, Westminster | £275 | |
11 | Railway Tavern | York Road, Kings Cross | £60 | |
12 | Ship | Marigolds Street, Bermondsey | £78 | |
13 | Victoria Dock Tavern and shop adjoining | Victoria Dock Road, Canning Town | £150 | |
14 | Commercial (and see no. 14a, Schedule 2) | Battersea Park Road | £27 | £200 |
15 | Upton Hotel (and see no. 15a, Schedule 2) | Bexley Heath | £21 3/4 | £100 |
16 | Wheatsheaf | Rotherhithe Street | £16 1/2 | £36 |
17 | Salisbury Arms | Salisbury Street, Bermondsey | £38 3/4 | £40 |
18 | Cedar Tree stables | (See no. 3) | £17 3/4 | £56 |
19 | Albert Chambers | Victoria street | £200 | |
20 | Six Shops | Enfield Highway | £113 |
No | Names of House | Situation | Approx term of sub lease | Rent Rec'd |
---|---|---|---|---|
21 | Roebuck and 6 cottages | Enfield Highway | £990 | £100 |
22 | Old Five Bells | St. Leonard Street, Bromley by Bow | £87 ½ | £60 |
23 | White House | Premises and 10 cottages. Enfield Wash | £87 | £64 |
24 | Queens arms | Bolton Street, Camberwell | £78 | £80 |
25 | Birkbeck (See also no 25a, Schedule 2) | Birkbeck Road, Tulse Hill | £78 ½ | £104 |
26 | Silver Cross | Charing Cross | £73 ½ | £300 |
27 | Murray Arms (reversion to trade) | Rhyl Street, Kentish Town | £72 ¾ | £20 |
28 | Sabbarton Arms | Upper North Street, Poplar | £62 ½ | £195 |
29 | Gospel Oak (See also no 29a, Schedule 2) | 62 Southampton Road, Haverstock Hill | £61 ¾ | £90 |
31 | White Swan | 181 Upper Thames Street | £79 ½ | £350 |
32 | Pickering Arms | Pickering Street, Islington | £54 ½ | £104 |
33 | Lucas Arms | Grays Inn Road | £47 ½ | £250 |
34 | Builders Arms | Moreton Street | £43 ¾ | £500 |
35 | Prince of Orange | Artillery Row | £42 | £176 |
36 | Foresters Arms | Myrtle Street, Commercial Road | £41 | £104 |
37 | Triangle Arms and cottage (See also no. 37a, Schedule 2) | Caroline Street, Old Kent Road | £34 | £76 |
38 | Constitution | Churton Street | £34 | £20 |
39 | Rifleman | Horseferry Road | £30 | £100 |
40 | Horse Shoe and shop | Little George Street, 14 Little George Street | £27 | £80 |