English Lager (part three)

We're back with the story of the world's favourite type of beer in the UK. This time looking at Allsopps fancy new Lager brewery, bought at great expense from the USA.

The author clearly believed that Allsopps was a wonderful company.

It is always difficult in the initial stages of a new industry to make it sufficiently popular to command success, and this may have been the cause of the general failures of the lager beer breweries of this country, but Messrs-Allsopp and Sons will start their project under the most favourable conditions for success. Their capital is ample, they can command the best of talent to be found amongst technical brewers, they now have not only a speciality in bitter and other beers commanding a ready sale throughout the United Kingdom, but they are also interested in tied houses in which they can control the sale of their new product in good condition. We shall, therefore, at no distant date be able to see the effect of this competition between top and bottom fermentation beer, and if the attempt is successful other brewers similarly circumstanced will be entering the field in competition with Messrs. Allsopp, and thereby give a stimulus to this industry which it was never before able to command.
The Brewers' Journal vol. 35 1899, January 15th 1899, pages 5 - 6.

It's quite funny, really, reading about how great Allsopps were. Just a few years before it all came tumbling down. They didn't have much capital left, as they'd spent it on overpriced tied houses. I doubt that the company ever expected to sell much of its Lager in its own tied estate. They wanted Lager for their export trade to the Far East.

The brewery was only active in Burton for a decade or so. Before falling into disuse. It was moved to Arrol's brewery in Alloa in 1921.

Here's the thing brewers seemed to hate about Lager: lagering. The Pfaudler vaccum system was intended to greatly speed up the process.

One great drawback to lager beer brewing is the length of time required to get it into condition for consumption, and many attempts have been made to hasten the process. The Pfaudler system of fermentation now in use in some American breweries is held out by the inventor as being able to produce a perfect beer, fit for consumption, in eleven days. After making every allowance for the optimism of inventors, the saving of time will be enormous if the invention is found in actual practice to do half as much as is claimed for it, and we are informed that this invention is to be tried at Burton in the production of the new beer, so that many problems are to be solved by Messrs. Allsopp's venture.
The Brewers' Journal vol. 35 1899, January 15th 1899, pages 5 - 6.

Could the system really brew a perfect Lager in eleven days? I doubt it. I'm sure some sort of beer could be produced. Eleven days is about how long a primary fermentation at low Lager temperatures would take. Doesn't leave much room for lagering.

Given that the Pfaudler system didn't take over the world, I'm guessing it wasn't quite as brilliant as claimed. 

Here's more about the Lager brewery:

A Lager Brewery for Burton.
Messrs. Allsopp and Sons are about to enter upon an important enterprise in the establishment of a lager brewery in High Street. The site chosen is that which is occupied by the company’s old brewery, which was closed for several years after the formation of the company, but has lately been reopened. Here it was that Messrs. Allsopp originally commenced business, and where the family laid the foundation of their fortunes. The initial outlay on the new venture is estimated at £80,030, and it has been decided upon after careful consideration by the directors, and after the most stringent enquiries and investigation on the part of the chairman (the Hon. Percy Allsopp) and the head brewer (Mr. Hutton) among the lager breweries in Germany. The system decided on is that of the Pfaudler Vacuum Fermentation Company, and known as the “F. F.” vacuum system, whose chief works and offices are in New York. By this method, it is claimed, the main fermentation and the so-called after or small fermentation are combined, and the beer is completely fermented, aged, and made ready for the market — a matured and perfect beer in every detail. The plant which it is proposed to lay down will be capable of turning out from 50,000 to 60,000 barrels a year, and it is to include machines for making ten tons of ice per day for cooling purposes. This is the first time the system has been adopted in England, and it is expected to be in working order early in May, and the first lot of lager placed on the market in June. The directors are confident that the scheme will prove very advantageous to the shareholders.
The Brewers' Journal vol. 35 1899, January 15th 1899, page 10. 

80,000 quid was a shitload of money back then. Though it was a decent size. 60,000 barrels was enough to supply all the Lager consumed in the UK.

It does sound like the Pfaudler system just skipped secondary fermentation  I'm sure there's no way that could affect the flavour.