/ck/ - Food & Cooking

some history for you all

in 1900 a typical licensed pub in London would serve the following:
1. Ginger beer
2. Porter, called in London “Beer” and elsewhere in the country “Stout”.
3. Ale, otherwise known as “Four-ale”, “Cold Fourpenny”, “Mild”, “Mild Ale”, &c. In Bristol it is known as “Burton"
4. Bitter, called in bulk “Pale Ale”.
5. Stout.
6. Burton, strictly called “Old Ale” (stronger ale)

beers 1-3 cost 1 penny per half pint, whilst 4-6 cost 2 pence per half pint.

it was quite common for people to mix these in various ways
>gingerbeer and porter: 'portergaff'
>gingerbeer and mild: 'shandy' or 'shandygaff'
>gingerbeer and bitter: 'shandybitter'
>porter and ale: 'four-half' - usually sold in your own jug at 3.5pence a pot
>porter and stout: 'cooper'
>mild and burton: 'old six'
>stout and bitter: 'mother-in-law'