There’s one beer more than any other that we would like to be able to taste for ourselves: Watney’s Red.
We know it was terrible — we don’t doubt what we’ve been told by numerous people who were unlucky enough to taste it, including a former Watney’s PR man — but, like people who flock to watch The Room or Plan 9 From Outer Space, we are morbidly curious.
Note that we have specified Watney’s Red, not Watney’s Red Barrel. The latter had a bad reputation, but it was probably the former, launched in 1971, which really brought the wrath of beer geeks and triggered the ‘good beer movement’. It wasn’t merely a rebrand but a complete reformulation, with a nastier, cheaper recipe that produced a yet sweeter, fizzier beer.
We are hoping that, to coincide with our book launch, we can convince someone to brew us a clone, and the marketing people at Aurum Press liked that idea, so fingers crossed. At any rate, we’ll definitely give it a go at home using mini kegs and Co2 bulbs.
But first things first: what was the recipe? Here’s what we know.
- A press statement for Red issued in 1971 (according to Roger Protz) described the beer as having a ‘blander taste and a better head’.
- In his 1973 book The Beer Drinker’s Companion Frank Baillie described Red as ‘a well balanced keg beer with a burnt malty characteristic’.
- From correspondence with one former Watney’s production brewer, we know that Red ‘probably… used raw barley and added enzymes’, unlike Red Barrel.
- Dave Line claimed in his book Brewing Beers Like Those You Buy (1978) to have been given full details of many recipes by brewers; he does not give a recipe for Red, but his other Watney’s bitter recipes (for ‘Special’ and Starlight) use Fuggles hops.
- In April 1972, Which? magazine gave an original gravity (OG) of 1037.9 and an ABV of 3.67%. The Daily Mirror of 10 July 1972 had 1037.2 and 3.6%. When CAMRA tested it a couple of years later, they got 1037.8 and 3.4%.
- Ron Pattinson and Kristen England shared this recipe for Whitbread Tankard from 1971. It was made with around 72% pale malt, 4% crystal malt, 6% ‘torrified barley’, and then a lot of sugar. Can we perhaps assume a vaguely similar malt bill for Red? And similar hopping rates?
Does anyone have any other sources they can point us to?
(And we don’t mean modern home brew recipes based on guesswork, which is in turn based on the memories of a friendly CAMRA member….)
- On the advice of Steve ‘The Beer Justice’ Williams, we emailed Dr Kenneth Thomas who looks after the Courage archive where man of Watney’s records ended up. He told us:
- We also had another look at that 1972 edition of Which? magazine: their tasting panel observed that Tankard was paler and ‘fizzier’ than Red, and Red was by far the darkest of the beers sampled.