Obadiah Poundage
Encyclopedia
Obadiah Poundage was the pen-name of a London brewer of the 18th century who published a letter in the London Chronicle
on November 4, 1760 arguing for a rise in the price of beer. The letter was reprinted in various journals, including the Gentleman's Magazine and The Gazetteer, and has since been used by beer historians for the basis of information about porter
.
I believe I may say I am the oldest acting outdoor Clerk at present in the brewery. I served in the trade when Tom Tryon (a student in physick) whom I new very well, occasioned no small
bustle among us by advising the not boiling of our worts
for fear that our ales should taste raw. This, as near as I can recollect, was about the time of the Revolution as proves in how much need the trade stood of further improvement.
(here come arguments for a rise in price of beer)
...In the beginning of King William
's reign, whose memory be ever blessed, the duty on strong beer
and ale
was 2/6 per barrel and small beer was made from the same grains and sold for 6/- per barrel. Both the ale and beer was fetched from the
brew-house by the customers themselves or at their charge, and paid for with ready money; so we entertained but few servants, fewer horses; we had no stocks of ales and beers in store, of
casks but a trifling quantity and money in the Compting House before either duty or malt was become due. The Victuallers then sold this ale for twopence the quart.
But soon after our wars with France occasioned Further duties on this commodity—I set them down from memory alone—ninepence per barrel more in 1693 was laid on strong ale, an additional threepence per barrel in 1694. The whole duty amounted to four shillings per barrel
on ale and one shilling per barrel on small beer at this period. Ale rose in price to 18/- and 19/- per barrel and the victualler sold it for twopence halfpenny per quart.
Now we come to the Queen's
time, when France disturbing us again, the Malt Tax, the Duty on Hops and that on coals took place, besides one shilling per barrel more on strong beer and ale and fourpence per barrel more on small beer, owing to old Lewis's ambition. Our duties on strong beer and ale amounted to 5/- per barrel and on small beer 1/4 per barrel. May he receive his reward, say I, for about the year 1710 his machinations embarrassed us much. However, at last, it was realised that the duty on malt
surpassed by much the duty on hops, from whence the Brewers endeavoured at a liquor wherein more of these last should be used. Thus the drinking of beer came to be encouraged in preference to ale. This beer, when new, was sold for 2/- per barrel, but the people not easily weaned from their wonted sweet heavy drink, in general used ale mixed with beer, which they purchased from the Ale draper at twopence halfpenny, and twopence three farthings per quart.
About this time the Gentry residing in London more than they had in former times, for them was introduced the pale ale
s and pale small beers they were habituated to in the country and many of the Brewers took (to) making drinks of this sort. Affluence and cleanliness promoted the delivery of them in the brewer's own casks and at his charge. Pale malt being dearer than brown malt, the brewer being loaded with more and greater taxes, the price of such small beer was fixed at 8/- and 10/- per barrel and that of the ale at 10/- per barrel; the latter was
retailed by the victuallers at twopence per pint or fourpence per quart under the name of twopenny.
This incroachment on the consumption of the drinks which London had always been habituated to, excited the brown beer brewers to produce if possible a better sort of commodity in their own way, than heretofore had been made. To their honour I say it, my old Masters were foremost in this attempt and thus much let me add, I approved of the undertaking. They began to hop their mild beer more and the Publican
started three, four, sometimes six butts
at once, but so little idea had the brewer or his customers incurring the charge of great stocks of beer, that some moneyed people made a trade of purchasing their hopped beers at the first hand, keeping them sometime and when stale to dispose of the same to Publicans for 5/- per barrel and 6/- per barrel. Our tastes but slowly alter or reform. Some drank mild beer and stale mixed, others ale, mild beer and stale blended together at threepence per quart, but many used all stale at fourpence per pot.
On this footing stood the trade until about the year 1722 when the Brewers conceived there was a method to be found preferable to any of these extremes; that beer well brewed, kept its proper time, became racy and mellow, that is, neither new nor stale, such would recommend itself to the public. This they ventured to sell at 5/- per barrel that the victualler might
retail at threepence per quart. At first it was slow in making its way, but in the end the experiment succeeded beyond all expectation. The labouring people, porters etc. experienced its
wholesomeness and utility, they assumed to themselves the use thereof, from whence it was called Porter or Entire Butt. As yet, however, it was far from being in the perfection which
since we have had it. I well remember for many years it was not expected, nor was it thought possible to be made fine and bright, and four or five months was deemed to be sufficient age
for it to be drunk at.
The improvement of transparency has since been added to it by means of more and better workmanship, better malt, better hops and the use of isinglass; but this more perfection has
brought with it numberless charges, greater stocks, long credit, more casks, more cellarage, more servants etc. and if at this time Porter is not fine, it has brought also this casualty of
being returned on the Brewers' hands as being unfit for use.
(Here follow further arguments for a rise in price of beer)
...For a last objection, the Gazeteer has said, by a rise of 3/- per barrel a certain great brewhouse will be benefitted by 11,000 per annum. Perhaps is the Brewhouse I have the honour to
belong to, and perhaps it may be so much advantaged. Sir, I desire to be allowed to know somewhat of this matter, if such be the profits they make, it will be the first profits they have seen these five years. Their capital stock is not less than 120,000 and this sum in the public funds would make 6,000 per annum; remains 5,000 out of which at least one half must be
taken for so much as under the circumstances of a rise on beer, it will be made of better quality; the result then is that 2 per cent would be paid by the victualler for carrying on the
most laborious manufacture in England.
There is then a necessity for a rise on this commodity and if it did not take place when the late additional duty on malt was imposed and when liberty was granted to the Distiller to go on
in his profession, the reason was this: The London brewers willing to try what could be done in support of this charge by weakening their commodity, acted in consequence thereof and how
did the event prove? Why, their beers were small and bad to such a degree that it became a fashion with the people to drink one half twopenny and one half porter at threepence halfpenny the pot.
Sir, your very humble servant,
Obadiah Poundage
London Chronicle
The London Chronicle was an early family newspaper of Georgian London. It appeared three times a week and contained world and national news, and coverage of artistic, literary, and theatrical events in the capital....
on November 4, 1760 arguing for a rise in the price of beer. The letter was reprinted in various journals, including the Gentleman's Magazine and The Gazetteer, and has since been used by beer historians for the basis of information about porter
Porter (beer)
Porter is a dark-coloured style of beer. The history and development of stout and porter are intertwined. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts...
.
The letter
Sir,I believe I may say I am the oldest acting outdoor Clerk at present in the brewery. I served in the trade when Tom Tryon (a student in physick) whom I new very well, occasioned no small
bustle among us by advising the not boiling of our worts
Wort (brewing)
Wort, , is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.- Production :...
for fear that our ales should taste raw. This, as near as I can recollect, was about the time of the Revolution as proves in how much need the trade stood of further improvement.
(here come arguments for a rise in price of beer)
...In the beginning of King William
William III of England
William III & II was a sovereign Prince of Orange of the House of Orange-Nassau by birth. From 1672 he governed as Stadtholder William III of Orange over Holland, Zeeland, Utrecht, Guelders, and Overijssel of the Dutch Republic. From 1689 he reigned as William III over England and Ireland...
's reign, whose memory be ever blessed, the duty on strong beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
and ale
Ale
Ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewers' yeast. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste...
was 2/6 per barrel and small beer was made from the same grains and sold for 6/- per barrel. Both the ale and beer was fetched from the
brew-house by the customers themselves or at their charge, and paid for with ready money; so we entertained but few servants, fewer horses; we had no stocks of ales and beers in store, of
casks but a trifling quantity and money in the Compting House before either duty or malt was become due. The Victuallers then sold this ale for twopence the quart.
But soon after our wars with France occasioned Further duties on this commodity—I set them down from memory alone—ninepence per barrel more in 1693 was laid on strong ale, an additional threepence per barrel in 1694. The whole duty amounted to four shillings per barrel
on ale and one shilling per barrel on small beer at this period. Ale rose in price to 18/- and 19/- per barrel and the victualler sold it for twopence halfpenny per quart.
Now we come to the Queen's
Anne of Great Britain
Anne ascended the thrones of England, Scotland and Ireland on 8 March 1702. On 1 May 1707, under the Act of Union, two of her realms, England and Scotland, were united as a single sovereign state, the Kingdom of Great Britain.Anne's Catholic father, James II and VII, was deposed during the...
time, when France disturbing us again, the Malt Tax, the Duty on Hops and that on coals took place, besides one shilling per barrel more on strong beer and ale and fourpence per barrel more on small beer, owing to old Lewis's ambition. Our duties on strong beer and ale amounted to 5/- per barrel and on small beer 1/4 per barrel. May he receive his reward, say I, for about the year 1710 his machinations embarrassed us much. However, at last, it was realised that the duty on malt
Malt
Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air...
surpassed by much the duty on hops, from whence the Brewers endeavoured at a liquor wherein more of these last should be used. Thus the drinking of beer came to be encouraged in preference to ale. This beer, when new, was sold for 2/- per barrel, but the people not easily weaned from their wonted sweet heavy drink, in general used ale mixed with beer, which they purchased from the Ale draper at twopence halfpenny, and twopence three farthings per quart.
About this time the Gentry residing in London more than they had in former times, for them was introduced the pale ale
Pale ale
Pale ale is a beer which uses a warm fermentation and predominantly pale malt. It is one of the world's major beer styles.The higher proportion of pale malts results in a lighter colour. The term "pale ale" was being applied around 1703 for beers made from malts dried with coke, which resulted in a...
s and pale small beers they were habituated to in the country and many of the Brewers took (to) making drinks of this sort. Affluence and cleanliness promoted the delivery of them in the brewer's own casks and at his charge. Pale malt being dearer than brown malt, the brewer being loaded with more and greater taxes, the price of such small beer was fixed at 8/- and 10/- per barrel and that of the ale at 10/- per barrel; the latter was
retailed by the victuallers at twopence per pint or fourpence per quart under the name of twopenny.
This incroachment on the consumption of the drinks which London had always been habituated to, excited the brown beer brewers to produce if possible a better sort of commodity in their own way, than heretofore had been made. To their honour I say it, my old Masters were foremost in this attempt and thus much let me add, I approved of the undertaking. They began to hop their mild beer more and the Publican
Publican
In antiquity, publicans were public contractors, in which role they often supplied the Roman legions and military, managed the collection of port duties, and oversaw public building projects...
started three, four, sometimes six butts
Butt (unit)
The butt or pipe is an old English unit of wine casks, holding two hogsheads ....
at once, but so little idea had the brewer or his customers incurring the charge of great stocks of beer, that some moneyed people made a trade of purchasing their hopped beers at the first hand, keeping them sometime and when stale to dispose of the same to Publicans for 5/- per barrel and 6/- per barrel. Our tastes but slowly alter or reform. Some drank mild beer and stale mixed, others ale, mild beer and stale blended together at threepence per quart, but many used all stale at fourpence per pot.
On this footing stood the trade until about the year 1722 when the Brewers conceived there was a method to be found preferable to any of these extremes; that beer well brewed, kept its proper time, became racy and mellow, that is, neither new nor stale, such would recommend itself to the public. This they ventured to sell at 5/- per barrel that the victualler might
retail at threepence per quart. At first it was slow in making its way, but in the end the experiment succeeded beyond all expectation. The labouring people, porters etc. experienced its
wholesomeness and utility, they assumed to themselves the use thereof, from whence it was called Porter or Entire Butt. As yet, however, it was far from being in the perfection which
since we have had it. I well remember for many years it was not expected, nor was it thought possible to be made fine and bright, and four or five months was deemed to be sufficient age
for it to be drunk at.
The improvement of transparency has since been added to it by means of more and better workmanship, better malt, better hops and the use of isinglass; but this more perfection has
brought with it numberless charges, greater stocks, long credit, more casks, more cellarage, more servants etc. and if at this time Porter is not fine, it has brought also this casualty of
being returned on the Brewers' hands as being unfit for use.
(Here follow further arguments for a rise in price of beer)
...For a last objection, the Gazeteer has said, by a rise of 3/- per barrel a certain great brewhouse will be benefitted by 11,000 per annum. Perhaps is the Brewhouse I have the honour to
belong to, and perhaps it may be so much advantaged. Sir, I desire to be allowed to know somewhat of this matter, if such be the profits they make, it will be the first profits they have seen these five years. Their capital stock is not less than 120,000 and this sum in the public funds would make 6,000 per annum; remains 5,000 out of which at least one half must be
taken for so much as under the circumstances of a rise on beer, it will be made of better quality; the result then is that 2 per cent would be paid by the victualler for carrying on the
most laborious manufacture in England.
There is then a necessity for a rise on this commodity and if it did not take place when the late additional duty on malt was imposed and when liberty was granted to the Distiller to go on
in his profession, the reason was this: The London brewers willing to try what could be done in support of this charge by weakening their commodity, acted in consequence thereof and how
did the event prove? Why, their beers were small and bad to such a degree that it became a fashion with the people to drink one half twopenny and one half porter at threepence halfpenny the pot.
Sir, your very humble servant,
Obadiah Poundage