Does anyone remember "BLUE CANS"

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oldjiver

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I worked in the docks for 35 years and spent many years putting on ships stores. In the 70s-80s ships crews could buy a ration of duty free beer. The most popular by far were "Blue Cans" or Barclays Sparkling Bitter, to give it its correct name. They cost 13p for a 33cl can and I believe they must have been around 7% alcohol as they made your gums tingle!!
Barclays were taken over and then that firm was taken over etc etc. I have been unable to find any information on this wonderful beer, but would love to make a clone. Does anyone have any info on this? ( By the way not only the crew drank them, they were almost currency and you could get jobs done in the workshops for a dozen "Blues" etc. Sailors, Dockers, Managers, and even British Transport police and Customs lined up to buy them each morning).
 
Sailors, Dockers, Managers, and even British Transport police and Customs lined up to buy them each morning
Click to expand...

They must have been good, I can't look at a can in the morning, never mind buy one.

Haven't heard of em though. Its great to try and recreate memories in this way, hope you find the recipe :cheers:
 
I worked on quays from the early eighties for 25 years. Blue cans, alas, were before my time, but I have heard many stories about them. Wish I could have sampled some!
 
doyley, I just googled and voila, half way down this page appears to be a recipe:

http://barclayperkins.blogspot.co.uk/

"Barclay Perkins brewed three Lagers in 1934: Export at 1049.4º, Draught at 1043.2 and Dark at 1057.4º. Most Lager was still bottled at the time and Barclay's led the way in offering a draught version as well. I know from later pricelists that it was delivered in metric-sized casks, 5.5 and 11 gallons (25 and 50 litre). It was served on top pressure, as the pricelists also include CO2 cylinders.

It looks like a pretty authentic Lager. I can't say that I understand the mashing details totally. But it is complicated. And it starts at a very low 130º F, rising to 175º F. It's all malt - something none of their top-fermenting beers was - and uses half German malt and all Czech hops. The wort was pitched at 46º F and rose to a maximum of 52º F. After primary fermentation it was moved to lagering tanks at 39º F."

Also have a look at:

http://www.panzani.com.br/uk_img.html?barclay04b.jpg

http://www.panzani.com.br/uk_ukcones.html



Jon
 
Monkeybrew said:
doyley, I just googled and voila, half way down this page appears to be a recipe:

http://barclayperkins.blogspot.co.uk/

"Barclay Perkins brewed three Lagers in 1934: Export at 1049.4º, Draught at 1043.2 and Dark at 1057.4º. Most Lager was still bottled at the time and Barclay's led the way in offering a draught version as well. I know from later pricelists that it was delivered in metric-sized casks, 5.5 and 11 gallons (25 and 50 litre). It was served on top pressure, as the pricelists also include CO2 cylinders.

It looks like a pretty authentic Lager. I can't say that I understand the mashing details totally. But it is complicated. And it starts at a very low 130º F, rising to 175º F. It's all malt - something none of their top-fermenting beers was - and uses half German malt and all Czech hops. The wort was pitched at 46º F and rose to a maximum of 52º F. After primary fermentation it was moved to lagering tanks at 39º F."

Also have a look at:

http://www.panzani.com.br/uk_img.html?barclay04b.jpg

http://www.panzani.com.br/uk_ukcones.html



Jon
Click to expand...
Thats fascinating, such a shame we have lost these old breweries and wonderful beers like "Blue cans".
 
Did you see this bit then?

BP_1934_Draught_Lager.jpg
 
Were you by any chance working at/sailing out of Parkeston Quay?
 
doyley said:
Were you by any chance working at/sailing out of Parkeston Quay?
Click to expand...

Yes, if you were on any of the ships in the 70s/80s you may remember "Moby" the old drunk linen storeman and the big man who worked with him. (I was the big man not the drunk).
 
I worked on the Quay but I don't think our paths crossed, still, small world.
 
Hard to tell, nobody ever put it in a glass to see the colour, and it tasted sort of halfway between. Everybody had a can opener on their keyring in those days and just popped and drank. It was a way of life on the ships and Quay.
 
Never saw a can like that, always "BLUE" cans. AS cans werent marked with % alcohol it was hard to tell. I seem to remember export guinness WAS marked 7%. and they seemed similarly alcoholic. Those were the days of light beers such as "starlight" that was I think 2.3%. So perhaps they just tasted better than the rest. I seem to remember they made your gums tingle!!. The man I worked with (or rather the man whose work I did!) bought a case of 24 every day, drank 18 and sold 6 to his mate. Then went round the pub in the evening. Mind you he was dead at 50. :cry:
(p.s. The name "Export" was often used in those days to imply better quality i.e."Export Woodbines" and had nothing to do with exporting them.)
 

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