Brewing Up a Storm

Sainsbury’s canned beer production began in March 1969 at Watney's Mortlake Brewery, where they were packed at a rate of 1,400 dozen cans per hour.

Before the 1400s, British ale was brewed only with malt, yeast, and water, without hops

Hops were introduced from the Low Countries to improve preservation and add bitterness. Modern brewing still uses the same basic ingredients as 500 years ago, though methods and controls are now more advanced.

Barley arrived from the growers and was soaked in water to begin the germination process

Germination was stopped by drying the grain with hot air, producing malt. At the brewery, malt was crushed and mixed with water, which is called “liquor” in the brewing process.

Heat converted starches into fermentable sugars, creating a liquid called wort

Wort was boiled with hops; more hops are used for bitter beers, fewer for mild beers. The liquid was strained, cooled, and transferred to fermenting vessels.

Yeast converted sugars into alcohol and carbon dioxide

Yeast multiplied rapidly during brewing and was reused in food production. Fermentation lasted several days and was carefully monitored.

Different beers received different treatments depending on whether they were sold in casks, kegs, bottles, or cans

Sainsbury’s canned beers were conditioned in storage tanks. Carbon dioxide collected during fermentation was reintroduced before canning. Beer was chilled, filtered, and pasteurised for clarity and long shelf life.

Britain has a long tradition of varied local beers due to regional brewing conditions

Historically, breweries only supplied nearby areas because transport relied on horse-drawn vehicles. Beer quality depended on the brewer, the publican, and local water composition.

Water in London and Birmingham suited dark mild beers

Water in Burton upon Trent, rich in gypsum, was ideal for pale ales and bitter beers. Improvements in transport and brewing science allowed breweries to produce a wider range of beer styles.

Brewers and chemists regularly tested beers to ensure consistency despite seasonal changes in barley and hops.

Tasters sampled coded beers under artificial light to avoid bias from colour or branding

Growth in supermarkets and changing shopping habits during the 1960s encouraged supermarkets to sell beer

So it was almost inevitable that Sainsbury's would begin to sell their own label beer by the end of the 1960s.

In 1973 Sainsbury's expanded the range to include extra strong pale Ale

We'll drink to that!

Brewing Up a Storm