Worthington White Shield beer assignment

Worthington White Shield beer assignment

By: Joyce Siu and Oksana Padovska

Continuation

About William Worthington

Continue on Marketing strategy

Still The Early History

Restaurants in Toronto that serve that beers:

Early History

Continuation of the Early History

Comment of the Worthington White Shield:

• Skyline Restaurant with diner cuisine serves Worthington White Shield, which is located at 1426 Queen Street Toronto.

• Dave Marshall, the Store Manager of LCBO told me that Worthington White Shield is not a popular beer with the LCBO customer and the retail price of it is $3.95 per bottle of 500ml, that is the reason why they will not restock this beer after selling out the remaining stock.

Some stores across Ontario does not sell Worthington White Shield because of the popularized. Only the old restaurants will definitely have it. Thats why the LCBO does not have stock anymore in terms of this situation.

I hope you guys have learned something about the worthington white shield

• Also the Beer marketers just set the price is affordable by people, it is only cost $ $3.95 for a bottle of Worthington White Shield of 500 ml. (http://www.thestar.com/life/food_wine/2014/03/19worthingtons_white_shield_a_taste_of_english_beer_history.html) by: Josh Rubin Staff Reporter, Published on Wed Mar 19 2014

Marketing strategies and brand’s pricing strategy:

History of Worthington White shield

• Following primary fermentation, the beer is conditioned in bulk for three weeks and is then bottled with a "sticky" yeast - a different strain to the one used for the first fermentation.
• The sticky yeast sinks to the bottom of the bottle where it continues to turn the remaining malt sugars into alcohol and carbon dioxide(Beer-pages.com).

About India Pale Ale

• William Worthington was one of the leading Burton brewers. He carved out a different path to his competitors by concentrating on bottled beer production, though the company's draught pales should not be ignored.
• They were labelled simply A,B,C etc, and it was Worthington 'E' in keg form that became a major Bass brand in the 1970s.
• Bass and Worthington merged in the 1920s but White Shield retained its clear identity as a bottled product and one that was 'live' at a time when most brewers were moving to filtered and pasteurised packaged beers.

• Beer marketers often emphasized that there is rich history of Worthington White Shield. Also the beers are contained inside a glass bottle and it’s also bottle-conditioned, meaning there’s live yeast added to the beer at bottling time. Bottle-conditioned gives it a gentler carbonation than other standard beers, which have CO2 pumped into them, and it also acts as a natural preservative, extending White Shield’s shelf life.
• The Selling point of Worthington White Shield is more natural without any additional CO2 pumped into them and lasting longer than other beers.

• In the 1960s and 1970s, when many brewers were phasing out cask-conditioned ales in favour of keg beer, White Shield became a cult beer for aficionados.
• At first production was a negligible 300 barrels a week but that has grown to around 1,000 and the bottle has been given new labels that stress the heritage of Burton and India Pale Ale.

• White Shield (5.6%) is brewed from pale malt with a touch of crystal for colour and flavour. Its colour rating is 26, making it quiet dark for the style.
• The hops are Challenger, Fuggles and Northdown, which create 40 units of bitterness. Challenger and Fuggles are copper hops used for bitterness, with Northdown are added at the end of the boil for aroma.

India Pale Ale, as the name implies, was first brewed for the British colonies, but a weaker version called pale ale was developed for the British market and became the first national brands with the aid of the fast-growing railway system. The official historians of British brewing, Gourvish and Wilson, called pale

ale "the beer of the railway age".

• Burton became an important brewing centre as a result of the fine water available from springs in the Trent Valley.
• The water is rich in such natural salts as gypsum and magnesium: salts are a flavour enhancer and maximise both malt and hop character in beers.
• It was in Burton that brewers were able to use the pale malts made available by new malting techniques at the turn of the 19th century to fashion a style of beer that was radically different to the brown ales, porters and stouts that had dominated the 18th century.

• Worthington White Shield come from the first bronze-coloured "India Ale" was first brewed in London by Hodgson at Bow Bridge, it was the big Burton brewers, including Allsopp, Bass, Salt, and Worthington, who developed the style, turned it into a major export brand, transformed brewing in Britain and encouraged brewers in central Europe to move from dark lager beers to golden interpretations.