the brewing process or prolong shelf life.
Fermentable material used as a

XXXX
BA
“Quilter”
KK

582 ¾
503 ¾
nil
5,574 ¾

479 ½
434 ¾
254 ¼
6028 ½

103 ½
69
254 ¼
453 ¾

substitute for traditional grains, to make
beer lighter-bodied or cheaper.

An organism, such as top fermenting ale
yeast, that needs oxygen to metabolise.

AK
XX
XI

711 ½
741 ¼
1,552 ¼

670 ¾
504 ½
1,547

40 ¾
236 ¾
5 ¼

Ethyl alcohol or ethanol. An intoxicating
by-product of fermentation, caused by
yeast acting on sugars in the malt.
Alcohol content is expressed as a
percentage of volume or weight.

Stout
Porter
Cheap

2, 545
nil
159 ½

2, 546 ¾
224
105 ¾

1 ¾
224

An intoxicating by-product of
fermentation, which is caused by yeast
acting on the sugars in the malt.

TOTAL
Beer duty

425
barrels

Alcohol by
volume

Amount of alcohol in beer in terms of
percentage volume of alcohol per volume
of beer.

Alcohol by
weight

Amount of alcohol in beer measured in
terms of the percentage weight of alcohol
per volume of beer, i.e., 3.2% alcohol by
weights equals 3.2 grams of alcohol per
100 centilitres of beer. (It is
approximately 20% less than alcohol by
volume.)

Average price
in   £   S   D   -
1955

Average
price  £  S  D
in 1956

All beers
Cask beers
Bottles

4,843
1,927
2,916

4,508
1,861
2,916

16.12.1
13.15.9
18.09.1 (per

16.14.2
13.13.6
18.16.10

Warming taste of ethanol and higher
alcohol's.

Beers distinguished by use of top
fermenting yeast strains, Saccharomyces
cerevisiae. The top fermenting yeast
perform at warmer temperatures than
do yeast's used to brew lager beer, and
their by-products are more evident in
taste and aroma. Fruitiness and esters
are often part of ale’s character.

Green apple aroma, a by-product of
fermentation.

Enzymes, preservatives and
antioxidants which are added to simplify
the brewing process or prolong shelf life.

One of the larger families of beers. True
ales are fermented with top-fermenting
yeast. They are low in carbonation and
served warm.