We’re reading every page of every one of those Batsford pub guides. This time, it’s Rodney L. Walkerley’s Sussex Pubs published in 1966.
The Victory, Arundel: ‘In addition to the ales and stouts there is a surprising assembly of genuine continental lagers…’ This would be notable even today, especially outside major cities.
The Castle Inn, Bodiam: We knew that Guinness owned a pub — just the one — but had no idea where, and had never got round to Googling. But here it is, right next to the brewery’s own UK hop farm. ‘After the First World War it was leased to Lord Curzon and later, by the National Trust, to Trust Houses… and then to the Guinness company, who possibly wanted to discover if running a pub was as good for them as their advertising assures us their stout is for the consumer.’
“You may like to serve only beer at your party. It is very good with hot cheese savouries, or with hot dogs. Choose your beer carefully if you have only one sort. Some of the light ales chill excellently and have better flavour than many lagers. Ladies seldom like the dark varieties, so have an alternative drink for them. You may like to buy a cask of beer, in which case ask for a Pin which hold 4½ gallons. Beer consumption is the most difficult to calculate, but 1¾ pints per head would be an average to base your guess upon. You know your friends best.”
From Len Deighton’s Action Cook Book, 1965, reprinted as a Penguin paperback in 1967.
From the 1950s to the 1970s several new lager brewing plants were set up in Britain and Ireland, usually under the management of, or at least with guidance from, Continental lager-brewing experts.
We’re fascinated by the stories of these people who left great European cities to live in places like Northampton or, in the case of today’s case study, Dundalk, Ireland, pop. 37,000.
We had read about Dr Hermann Muender before but our interest was renewed when we came across this picture of him (photographer uncredited) in the Autumn 1968 edition of Guinness Time, the staff magazine for Guinness’s London brewery at Park Royal:
It accompanies a lengthy article on the development of the Harp Lager brand from 1958 onwards which says:
For the technical expertise which would be required at the top Guinness decided to look to the Continent for a brewer and Dr. Hermann Muender, a distinguished Braumeister, was engaged to produce a lager which would as excellent in its own way as their stout. Eminently qualified, he had worked with the scientific research department of the Institute of Fermentation in Berlin, an din Cologne where he directed the rehabilitation of the war damaged breweries in the Ruhr. He had been the large managing director of a large brewery in Cologne.
These wonderfully colourful covers for editions of the Guinness London staff magazine remind us of cartoons and children’s books from our childhoods, but could just as easily grace the sleeve of a Kinks LP.