“In 1929 neither estate had a pub or off-licence, and tenants had to resort to vans selling alcoholic drink which plied the area.”
That intriguing line appears in a paper by Madge Dresser called ‘Housing policy in Bristol, 1919-30’, collected in Councillors and tenants: local authority housing in English cities, 1919-1939. The estates Dr Dresser refers to are Horfield and Sea Mills.
As we discovered researching 20th Century Pub, it’s almost impossible to take a serious interest in the development of the public house without also getting into housing and social policy.
Housing estates – a new idea as the 19th century turned into the 20th, even if they’re now taken for granted – were generally dry by default until the 1920s. What was the point of moving people out of slums if the slum behaviour (as it was viewed) carried on as before?
Estates, and especially those with ‘garden city’ pretensions, were about fresh air, healthy pursuits, and the comfort of the home. If people needed to socialise, there were churches, and maybe sports clubs.
But fancying a pint with your mates every now and then isn’t weird – it’s quite normal. As a result, many people living on estates lobbied for the provision of social clubs and pubs, but Bristol’s estates were without pubs until the 1930s.
What about those booze delivery wagons? Well, a 1929 news story covering the application for an off-licence by a Sea Mills shopkeeper Thomas Prestidge (Western Daily Press, 5 March) provides a bit more detail:
There was a large number of residents on the Sea Mills Estate who had asked Mr Prestidge to make the application. The nearest licensed house was the Swan in Stoke Lane, over a mile away, and in the other direction the nearest place was a mile and half away. At present the wants of the inhabitants were supplied by three or four people who came from various districts in and out of Bristol and delivered to residents on the estate in dozen and half-dozen bottles.
So, to be clear, not only were there no pubs – there was nowhere to buy any alcoholic drink at all.
Objections to this application from local doctors and religious types argued that supply by delivery was perfectly adequate and that people who had moved to Sea Mills to get away from ‘hubbub’ would prefer drinking to happen, if it had to happen at all, behind closed doors. Nonetheless, the licence was granted on a provisional basis.
Sea Mills did eventually get a pub, and a very grand one: the Progress Inn (pictured above). It opened in 1936, but closed in 2011, and was then converted into a nursery.
That means if you live at Sea Mills and fancy a beer, delivery trucks, from supermarkets these days, might once again be the best option.
Progress? What progress?
This happens to be Sea Mills’ centenary year and the estate is the subject of a local heritage project, Sea Mills 100. We’ll be watching with interest for information on the estate’s licencing battles.
More lager, daintier glassware, beer at the dinner table… These were some of the predictions made by brewing scientist Herbert Lloyd Hind in a talk given to a meeting of Scottish brewers on Burns Day 1924.
As everyone knows, making predictions is a mug’s game, but Mr Hind, as you’ll see, did pretty well.
1. Beer must get prettier
“The days are past when meals could be eaten from wooden bowls, and the days of the old pint pot are numbered. There was nothing like the pewter pot when it was necessary to hide the drink from the eye to make its consumption possible. Developing taste demands that food be served with greater delicacy, and that beer be offered in shining glass which sets off its attractive sparkle and condition to the utmost, and under conditions in which it has nothing to suffer when compared to champagne, or dark red wine.”
This might seem like a pre-echo of the so-called ‘winification of beer’ — more an aspiration than a reflection of reality — but think about how beer has been presented in the last century: glass became the norm, and even quite ordinary commodity beers have their own branded glassware and prescribed pouring methods.
Hind goes on to argue that British beer suffers in beauty contests because it lacks the substantial, stable foam of the Continental rivals. Which brings us to…
2. More lager, and a drift away from ale
In this country beer drinkers have become so wedded to the flavour of top fermentation beer that they prefer it, and in many cases express dislike for lager. The great majority, however, of those who decry lager have never tasted it as it should be, and generally say they do not like such thin stuff, ignoring the fact that such a description does not apply to good lager any more than it does to good English beer.
Hind was cautious on lager but essentially called it: tastes can change, he argued — British drinkers had already ditched “that acid beer that used to have a great sale in several districts” — and Denmark was an example of a country similar in climate to Britain where lager had ousted top-fermented beer.
In fact, he pointed out, Britain was the oddity in having not embraced lager, and that perhaps the decrease in beer consumption in Britain could be put down to the fact that brewers weren’t giving people beer they wanted to drink:
[Those] countries showing an increase [in beer consumption] were all lager-drinking countries, or countries where lager was gradually ousting top fermentation beers. If there is anything in this argument it must follow that lager is better than ale
He certainly got this right, anyway: Britain did eventually embrace lager, and in a big way. Only now in the 21st century is there any evidence of re-balancing.
3. Cleaner, more stable beer
Typical characteristics of British beers are their hop aroma and the flavours produced by secondary fermentation. Chilling, filtration and pasteurisation tend to remove these very much-desired flavours, so that chilled and filtered beer generally suffers in comparison with naturally conditioned beer.
This is particularly astute and sets up a debate that would dominate the following century: how do we retain the essential character of British beer while also taming it for ease of production, distribution and dispense?
Hind goes on to argue that the British beer ought to be fermented with pure yeast strains — that it was time to do away with the superstition and sentiment around English brewing yeast:
[The] sweeping condemnation some times passed on any suggestion to adapt pure yeast to English conditions is not justified. The only trials I know of were made many years ago and in connection with beers whose distinctive palate depended on a secondary fermentation. This distinctive Burton flavour I have seen produced in beers as different from normal Burton beers as bottom-fermented stout by an inoculation in the bottle of pure cultures of Bretannomyces, as its discoverer, Clausen, called the particular Torula employed. Conditions are now entirely altered. Secondary fermentation in far the greater number of breweries is a thing of the past, and the desideratum now is to prevent the development of secondary yeast. Under conditions such as these, surely it is time to reopen the investigation and endeavour to put fermentation on a sounder and more certain basis.
4. Traditional English methods don’t work for session ales
I think it will be admitted on all hands that the typical English naturally matured pale ales left very little to be desired. They had a delightful appetising flavour, and poured from the bottle with beautiful appearance and condition. The cask beers of similar type were also excellent, but lower gravities have been forced upon us, and the tendency towards a lighter kind of beer seems so definite that it is hardly likely that there will be any return to the old style. Endeavours to brew these lighter beers on the old lines are not altogether a success, as is evidenced by the amount of beer on the market lacking in brilliance or condition.
This is some controversial stuff, or at least seems that way from this side of the real ale revolution of the 1970s.
It’s become a point of faith that British brewing methods are particularly well suited to producing low ABV beers, adding complexity to make up for the lack of oomph.
The answer to this contradiction — the desire for beers to be both lighter and cleaner — is, Hind argues, to adopt lager brewing methods even for beers that aren’t presented as lager.
Which is exactly what, for example, Thornbridge does, using lager yeast for its packaged products and traditional ale yeast for casks. (At least this is what we think Rob Lovatt, Thornbridge head brewer, told us in a pub about four years ago.)
Even though our methods of manufacture were ideal, there is no possibility of the invariable appearance of the beer in the customer’s glass in condition that will satisfy a connoisseur, or even a man with ordinary standards of taste and perception. The methods of retail are hopelessly out of date. Though the brewers do all that is humanly possible, there are all too many chances of the beer being ruined in the publican’s cellar or at the bar… While bars are fitted with the usual types of pumps, and unlimited air is allowed to pass into casks, flattening and destroying the flavour of the beer, how can it be expected that beer will serve well to the end of the cask ? The possibilities which are offered in this direction by compressed CO2 collected in the brewery have hardly been explored at all in this country…
He really nailed this one.
Almost a hundred years later the same conversation is still going, keg bitter having arrived then retreated, while gas remains the key flashpoint in Britain’s beer culture wars.
It’s all about quality, everyone agrees, and cask ale at point of service doesn’t always make a good showing for itself. “Look after it better!” say the purists; “Reduce the opportunity for user error!” answer the pragmatists.
Meanwhile, most people carry on drinking lager, oblivious and uninterested.
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Hind’s predictions are interesting because they’re not outlandish — robot bartenders! Powdered beer! — but careful, based on observation, and on a knowledge of things already afoot in the beer industry in the UK, and especially abroad.
It would be interesting to read similar papers from brewers active in 2018.
We spotted the above post one one of our favourite Instagram accounts the other day and thought it ought to be a doddle to track down the history of the Rock House Tavern. Well, it wasn’t, but we think we’ve got there, and the solution offers an intriguing glimpse into the past.
First, yes, Liz is right– there is no useful information online, or in our copy of the 1975 pub guide, or in newspapers archives. Searching for mention of pubs around that location in more general terms, though, did point us to a 1986 book called City Pit: Memoirs of a Speedwell Miner by Fred Moss. It might surprise some people to discover that Bristol had coal mines but it did. Fred Moss was born in 1906 and started work as a miner in 1921. Here’s what he has to say about drinking, on p.37:
[Let] me tell you about “The Long Bar”. This consisted of a lane running from Deep Pit Road to Holly Lodge Road. There were just a few houses in Holly Lodge, only a couple of miners lived there. Now about half way up this lane there was a pond called the “Lilly Pond”. It was a pool consisting of water pumped from the nearby pit. In this lane there was also a single railway track, which was used to carry trucks of coal from Speedwell Pit to the main Great Western Railway line and of course the Midland Railway line. The track was also used to take trucks of small coal to the coke ovens and washing plant.
Now, near this lane there was an off-licence beer house. The afternoon shift miners would buy beer at this off-licence and on a nice sunny day would to to this lane and have a chat and a drink before descending the pit…. There would be twenty or thirty men either sitting on a grass bank of leaning against a wooden fence drinking and chatting before working and when the morning shift came up from work, some of them would buy a drink and stand or sit in the lane before going home. Yes! I would say that was the longest bar in the world.
We find this fascinating — another reminder that people enjoyed beer in all kinds of ways in the past, not only in what we would now recognise as pubs, and following all kinds of patterns dictated by their work.
Fred’s memoir gives us some hard information to work with and we are blessed in 2018 with easy access to historic maps, satellite imagery and Google Street View which means it’s quite easy to pin all this down.
Here’s the lane we think Fred is describing as pictured in an OS map from the immediate post-WWII period, via Know Your Place:
The Rock House is at the very bottom left corner, marked “BH” for beerhouse; the lane is Brook Road which runs off immediately opposite passing a reservoir (the pond Fred mentions?) and crossing a small railway line on the way to Holly Lodge Road, which also fits with Fred’s description. One small wrinkle: there is another beerhouse marked on the map, also near the point where the lane spits out, so maybe he didn’t have The Rock House in mind. But we still reckon all this, especially the BH designation on the map, explains why The Rock House is so obscure: though it may have started as a proper drink-in beerhouse c.1830, it probably became a purely take-out premises in the wake of the 1869 Licensing Act.
But that’s just somewhat informed guesswork. If you know otherwise, drop us a line or comment below. We’ll keep an eye out in books and archives as we go and, as Google Maps satellite imagery suggests the lane is still there and now a public footpath, we’ll also go exploring and see what we can see.
Main image, top: Bristol miners c.1906 via City Pit.
Main image above: ‘Sebastopol Inn, Ladies Outing, Preston’, from Preston Digital Archive on Flickr.
A few weeks ago Doreen (@londondear) made us pause and think when she said she had been puzzled by the mention of ‘charabancs’ in our recent book, 20th Century Pub, and had to look up what it meant.
Somehow, we’ve always known about charabancs, though they’ve been effectively extinct for more than half a century and the word is now only used as a deliberate archaism. While researching the book charabancs became a kind of running joke for us as trying to find historic photographs of pubs without charabancs parked in front of them was often a challenge.
But Doreen is quite right – we probably ought to have given a few words of explanation, but now those few words have turned into this rather long blog post. We’re grateful to Patreon subscribers like Harley Goldsmith and Peter Sidwell for giving us an excuse to spend quite so much time on it.
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The word charabanc comes from the French char-à-bancs (literally a carriage with benches) and became attached in Britain to large six- or eight-seater carriages previously known as wagonettes, probably because it sounded fancier.
The popularity of charabancs among working class people arose alongside the very concept of leisure time. An account from 1872 describes how shop assistants in Devon celebrated the introduction of early closing on Thursday afternoons by taking a charabanc trip to Babbacombe. 
Hiring a charabanc was an indulgence but an affordable one and clubbing together to pay for it, then travelling in a merry group, was half the fun. By the 1880s there were charabancs pulled by four horses capable of carrying 21 passengers, or even 35. 
Pubs were natural hubs for clubs, societies and teams, and an equally obvious centre for the organisation of charabanc trips, and for the pick-up and drop of daytrippers. Thus charabancs came to be strongly associated with pubs. (But not exclusively — church groups were also big charabanc fans.)
The English Public House As It Is, a book by social observer Ernest Selley, was published in 1927. Re-reading it in search of a reference, we spotted a passage that hadn’t previously grabbed our attention.
In it, Selley reports on his visit to The Fellowship Inn, Bellingham, South London (pictured above when we visited in August), where he met someone who was unimpressed with the new style of ‘improved public house’:
Evidently this man is a member of what I once heard described as ‘The Flea and Sawdust School’; one of the type which prefers the stuffy ‘coziness’ of the dirty, ill-ventilated taproom to any of the ‘new fangled’ ideas.
Some ancestor of The Pub Curmudgeon, perhaps? (That’s not us having a go: we suspect he’ll quite like the comparison.)
It’s interesting to us that this lobby, which we associate with a certain wing within CAMRA today, was sufficiently well-developed by the mid-1920s for Selley to say he had ‘met several of these critics’, and for it to deserve a nickname. It was clearly, as they say, ‘a thing’.
Also of note, in the section that immediately follows, is an account of early beer snobbery: Selley records a meeting with a bloke who won’t drink at the local improved pub because ‘the beer is rotten’. Selley says he tried it and found it anything but ‘rotten’. In his view the man was prejudiced because he resented the posher, more expensive pub, even though Selley was sure he would have enjoyed the very same beer served at the more down-to-earth ‘Pig and Whistle’. We can’t say for sure what was really going on — Selley was prejudiced too in his own way, in favour of improved pubs — but this kind of debate about value, quality, and the qualities of a ‘proper pub’ is certainly still going on 90 years later.