The Merger That Never Was
The Merger That Never Was
By Bob Flood
This article first appeared in Brewery History Journal no.52, January 1988
Herbert Hazeldine Tebbutt was the stepson of Frederick Bailey, owner of the Star Brewery, from 1859 to 1889. Tebbutt was involved in the work of the brewery from about 1877 and became head brewer in 1880. He remained at the Star until Bailey sold the brewery to Charles Armstrong in August 1889.
Tebbutt then set up in partnership with Frederick Robinson, another brewer at the Star to run the Granta Brewery, Newnham, Cambridge. The partnership was dissolved in 1897 and Tebbutt entered into a new partnership with Herbert Barber Bailey, second son of Frederick Bailey, At the same time the new partnership acquired the Panton Brewery, Cambridge and transferred their business there.
A number of documents belonging to Herbert Tebbutt have just come into the possession of the Cambridge County Records Office. These include his private Brewing Room Book from his period as head brewer at the Star, other note books, some items of correspondence and various other odd notes. Amongst these are items which reveal that there were discussions on a major merger of Cambridge breweries in 1918.
It perhaps started in 1917 when there were fears that emergency wartime regulations would lead to very tight controls on materials used and volume of beer produced. This was thought likely to seriously affect the profitability of brewing in the area.
There was a threat, at the same time, that one of the local brewers intended to reduce beer prices adding to the problems of the others. From the breweries involved in the discussions it seems likely that the brewery threatening to cut prices was Lacons of Great Yarmouth who owned the Albion Brewery in Cambridge. They alone of the major local brewers never took part in the discussions.
The matter seems to have been initiated by Charles Armstrong who wrote to Tebbutt in March 1917. He suggested that the Star, Bailey & Tebbutt and Hudsons Breweries of Pampisford should combine for the duration of the war. The proposal was that all brewing should be combined at one site, the Star Brewery, with an three firms providing materials and labour.
Production would be up to the total of the standard barrelage allowed for each of the breweries under the emergency regulations. This it was suggested would result in a reduction in costs enabling them to compete effectively. Only brewing would have been combined, the companies would have remained separate entities, each with their own pub estates.
After prolonged discussions, which also involved Scale's and Dale's breweries in the city, Armstrong's proposal was rejected. It was felt that it would be far too difficult to disentangle the individual trade of the breweries at the end of the war.
A year later Armstrong was again writing to Tebbutt, this time asking if Bailey & Tebbutt would be prepared to take over the Star Brewery. It is clear from Tebbutt's notes that this proposal was very actively considered and went on for several months. Bailey & Tebbutt seem to have intended closing down the Panton Brewery, transferring their business and their name to the Star.
It is also clear from Tebbutt's notes and financial calculations that he was again considering involving Hudsons Breweries in the deal. Tebbutt was a shareholder in both the Star and Hudsons as well as a partner in Bailey & Tebbutt.
Bailey & Tebbutt finally rejected the merger proposals as Armstrong was unable to guarantee the sale of sufficient of the preference shares to them without going onto the open market. Greene King took over Bailey & Tebbutt themselves in 1925 while Hudsons were taken over Wells & Winch in 1930. As it turned out the Star Brewery was the longest to survive, Tollemache of Ipswich acquiring controlling Interest in 1934 and complete ownership in 1947. Indeed, it was the last surviving brewery in Cambridge for brewing did not cease until 1972.
The Brewing Room Book could provide some fascinating information if someone could decipher Tebbutt's notes on each brew, which I cannot, He was certainly using adjuncts like "sugar", "glucose" and "white rice" in his beers.
The following note on finings is one of the items which is clear:
- "FININGS - The receipt was given to me by an old Burton Brewer, who had used them and said they took a little longer to fine the beer but the beer came more brilliant and was in very fine condition.
- In 4 gallons of sound beer add:
- 2 oz best east Kent hops
- 2 oz Irish moss
- 1 oz capsicum chips
- ½ oz gelatine
- Boil this ½ hour, strain clear, when cold add the white of 4 eggs and well beat up.
- This is fit for use in 24 hours, add 1 pint per 36 gallons of beer.
- This receipt cost me 1/6d."