On 06/07/2020 21:23, Andy Burns wrote:
wrote:

I am wondering what the nozzles and gauge is for in the workshop

60/-, 70/-, 80/- and 90/- ?
scottish ale ?


Shilling categories

The shilling categories were based on the invoice price per hogshead (54
imperial gallons (250 L)) during the late 19th century. The stronger or
better quality beers paid more beer duty and therefore cost more. Light
beers might be in the range 42/- to 48/- (42-48 shilling), Younger's
brewery produced heavy beers ranging from 80/- to 160/-.[15] The same
shilling designation was used for beer of different types. Usher's, for
example, in 1914 brewed both a 60/- (60 shilling) Mild and a 60/- Pale
Ale.[16] In 1909 Maclay brewed a 54/- Pale Ale and a 54/- Stout.[17] In
1954 Steel Coulson were still producing both a 60/- Edinburgh Ale and a
60/- Brown Ale on draught, both with a gravity of 1030; the third
draught beer was 70/- P.X.A. at 1034.[18] By the 1950s customers would
ask for a strength of beer by names such as "heavy" and "export", rather
than shillings, these two terms are still widely used in Scotland. Even
though the practice of classifying beers by the shilling price was not
specific to Scotland, during the cask ale revival in the 1970s Scottish
brewers resurrected the shilling names to differentiate between keg and
cask versions of the same beers. This differentiation has now been lost.
An Edinburgh 90 shilling label

While the shilling names were never pinned down to exact strength
ranges, and Scottish brewers today produce beers under the shilling
names in a variety of strength