Greg Clow of Canadian Beer News kindly mentioned to me recently that University of Western Ontario (in London) has launched an online archive of material from the Labatt Collection. Included are images, documents, audio-visual materials and more from the storied 170-year history of Labatt Breweries, now a unit of AB In Bev.
I haven’t had a chance to look in-depth at the material and will be away for the next few days, but did notice this two-page tabular summary of data from a series of lager brewings in 1911-1912. The “Brewer’s Book” containing the data is dated per the archive “1917” but the brewings clearly occurred in 1911-1912.
In fact, Labatt first produced lager in 1911, relatively late for Ontario breweries, see confirmation here in an architectural history of London and area, so these brewings appear to be the first it did in bottom-fermentation at least for commercial production.
Hano Gersiter (sp.?) is stated in the Brewers Book as having arrived in London April 5, 1911, work then starting, with the first brew being no. 8 on April 20.
Was this a visitor, perhaps a European, helping to start lager-brewing for Labatt? Gerste means barley too in German, is it a reference to barley for lager malt arriving? I can’t decipher this at the moment.*
The summaries confirm a number of things of interest: quantity of malt used, origin and amount of hops (a mix of British Columbian and Bohemian), starting and finishing gravities, yeast quantities, mashing, pitching and other temperatures, number of barrels fermented and then racked, etc.
I get in excess of 1 lb hops per racked barrel, consistent with other data I’ve seen in the previous 30 years. Quite impressive by today’s standards even for craft lager, as e.g., Sam Adams Boston Lager uses approximately that amount.
And the brews seem all-malt as well.
B.C. produced hops for Canadian beer into the 1940s at least, it supplied some I know as well for National Breweries Limited in Quebec in the 1930s and 40s.
*In fact it is barley for malting, see Doug Warren’s remarks in the comments.