“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.
“[The younger generation] tend to prefer bottled beer; perhaps because it is widely advertised, perhaps because it is ‘packaged goods’. Moreover, draught beer is ‘what Dad drinks’ and, presumably, he cannot be right.”
From ‘Pleasing all Palates’ in Beer in Britain (1960), based on a 1958 special supplement of The Times.
“Before opening time there is a Q, virgin aroma of freshness, an inimitable pub-perfume mixture of hops and malt, spirits and polish with perhaps a faint touch of violet-scented air-freshener. This is my boyhood nostalgia. Spilt ale, dried and sugar-sticky.”
Adrian Bailey in an essay for Len Deighton’s London Dossier, 1967.
“There is something more than a nodding acquaintance between the old Painswick folk and the incomers now, but it is a wary relationship… It is to the Falcon on the main street, or to the even more worldly pub a few miles up the road, that the gentlemen repair for their whiskies and sodas; the villagers — or, as they like to call themselves, the working classes — are more likely to be found with a pint of beer or cider in the Royal Oak or the Golden Hart, which are not half so smart.”
Geoffrey Moorhouse, The Other England, Penguin, 1964.
“I drank only water; the other workmen, near fifty in number, were great guzzlers of beer… We had an alehouse boy who attended always in the house to supply the workmen. My companion at the press drank every day a pint before breakfast, a pint at breakfast with his bread and cheese, a pint between breakfast and dinner, a pint at dinner, and pint in the afternoon about six o’clock, and another when he had done his day’s work.”
Benjamin Franklin recalls working in a London printing house in 1725 in chapter IV of his autobiography.