‘The Other Fellow’s Job No. 10: The Maltster’ by Richard Hilton, House of Whitbread, Spring 1955, with photographs by P.M. Goodchild.
“In these modern times, when machinery has largely replaced the hands of the craftsman, one might think that the ingredients of beer are largely subjected to numerous mechanical processes in the course of their evolution. And many of them are — but the malting process is one that has stood the test of time, and remains the secret of the craftsman who transforms the corns of barley into that most valuable ingredient of all — malt.”
“When a new load of barley arrives at the maltings, the first men to handle it are the granary hands. It is their job to dry the barley to about 12 per cent of moisture so that it can be kept in bulk without deterioriation; next, they clean and ‘screen’ it to extract the small or broken grains… Typical of the granary hand at the Whitbread maltings in East Dereham in Norfolk is Chris McCabe. An Irishman, 64-year-old McCabe started with Whitbread’s eleven years ago, and takes great pride in his work…. Before he came to East Dereham he worked in large maltings in Ireland.”
It’s International Women’s Day which seems like a good reason to share this collection of pictures of women working in breweries and pub we’ve been bookmarking in old brewery magazines.
There’s an editorial choice being made here, of course: to find these pictures of cool women doing cool stuff we had to wade through a lot of photos of secretaries sitting on men’s laps, booth babes, hop queens, cheese maidens, and bikini competitions. Don’t think from what you see below that Whitbread, Watney’s or any of these other firms were bastions of feminism.
You’ll also note that the pictures back up what we said in the post we wrote on women in British beer a few years ago: there’s not much evidence of female brewers in the post-war period, women being generally confined to administrative functions, bottling lines and laboratories. In fact, why not start in the lab?
Mr Fitzpatrick’s OG mixtures have been brewed since 1836 and as far as anyone is willing to reveal, the recipes haven’t changed since the family moved to England in 1899. The menu is extensive, with these fabulous Fitzpatrick cordials at the centre of it all…. I chose a cold fizzy Rhubarb and Rosehip, which was unreasonably delicious. Yes, it would be sensational with a dash of vodka, but alone it was totally passable as a social drink. I also picked a Hot Temperance Toddy, which is Blood Tonic, lemon and honey. I was immediately cured of every illness known to Western medicine and could suddenly sing in a perfect soprano.