If you take a barrel to be two kilderkins and a kilderkin to be two firkins, then the saving works out at about 14p per pint.
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The festival is now the second largest in country in terms of visitors (behind the Great British Beer Festival). In 2006 it had over 170 real ales, 50 ciders and perries as well as a large range of foreign beers and country wines. 2007 was another record-breaking year, with 30,384 visitors, who drank 494 kilderkins (about 70,000 pints) of beer and 194 tubs (about 7,700 pints) of cider and perry."Ale", Cambridge & District CAMRA Branch newsletter, Issue 329. The 39th festival in 2012 set another new record, with around 41,000 visitors drinking around 560 kilderkins (80,000 pints) of beer and 330 tubs (13,000 pints) of cider."Ale", Cambridge & District CAMRA Branch newsletter, Issue 356. The 43rd festival in 2016 was also a record year with around 41,000 visitors drinking 86,000 pints of beer, 13,000 pints of cider, 9,300 pints of foreign beer and 1,600 bottles of wine and mead."Cambridge News" 30th May 2016.
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The hotel continued to accommodate a varying number of lodgers during this time. A 1955 internal Tooth & Co. report gives an understanding of the character of the Hotel and its lodgers: > 'The Hotel is exceedingly old, the area is on the waterfront, and the > lodgers are working men, and it is hard under these conditions to keep the > rate of depreciation down the walls should be oiled in lieu of water painted > or papered, so that they could be washed down.' By the 1970s, the ASN Hotel was trading poorly in comparison to other hotels in The Rocks under Tooth & Co supervision. A 1974 report stated that the ASN Hotel sold "10 kilderkins [5 barrels] and 20 dozens of packaged beer" per week, while the other four Tooth's hotels in The Rocks (Fortune of War Hotel, Mercantile Hotel, Australian Hotel, and Glenmore Hotel) averaged 60 kilderkins (30 barrels) and 115 dozens of packaged beer on a weekly basis.
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The hogshead of beer and ale was equal to a quarter of a tun, half a butt, a barrel and a half, or three kilderkins. This unit is close in size to the wine hogshead. :;hogshead (Ale) :In the mid-15th century the ale hogshead was defined as 48 ale or beer gallons (221.8 L). In 1688 the ale hogshead was redefined to be 51 ale or beer gallons (235.7 l). In 1803 the ale hogshead was again redefined to be 54 ale or beer gallons (249.5 l), equivalent to the beer hogshead.
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The barrel of beer or ale was equal to two kilderkins or of a beer or ale hogshead. This is somewhat larger than the wine barrel. :;barrel (Ale) :As with the hogshead the ale barrel underwent various redefinitions. Initially 32 ale or beer gallons (147.9 L), it was redefined in 1688 as 34 ale or beer gallons (157.1 L) and again in 1803 as 36 ale or beer gallons (166.4 L). :;barrel (Beer) :The beer barrel was defined as 36 ale or beer gallons until the adoption of the imperial system.
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Modern barrels and casks can also be made of aluminum, stainless steel, and different types of plastic, such as HDPE. Someone who makes barrels is called a "barrel maker" or cooper (coopers also make buckets, vats, tubs, butter churns, hogsheads, firkins, kegs, kilderkins, tierces, rundlets, puncheons, pipes, tuns, butts, pins, troughs and breakers). Barrels have a variety of uses, including storage of liquids such as water, oil, and alcohol arrack, and sake. They are also employed to hold maturing beverages such as wine, cognac, armagnac, sherry, port, whiskey, and beer.
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The kilderkin is still currently used. It is the unit of choice of CAMRA, the Campaign for Real Ale, for calculating beer quantities for beer festivals in the UK. Ales are usually delivered in firkins, cider and other drinks are usually in boxes, bottles or other containers measured in gallons or litres, and all (except wine) are sold in pints or parts thereof. For CAMRA internal accounting, all are calculated in kilderkins. A kilderkin is a 144 pint container but there is not 144 pints of cask conditioned consumable beer in a kilderkin (see Firkins below for explanation).
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"that Wulfred should give the land of Sleaford to Meohamsted, and should send each year into the monastery sixty loads of wood, twelve loads of coal, six loads of peat, two tuns full of fine ale, two neats' carcases, six hundred loaves, and ten kilderkins of Welsh ale; one horse also each year, and thirty shillings, and one night's entertainment." Bragawd, also called braggot, is somewhat between mead and what we today think of as ale. Saxon-period Welsh ale was a heady, strong beverage, made with spices such as cinnamon, ginger and clove as well as herbs and honey. Bragawd was often prepared in monasteries, with Tintern Abbey and the Friary of Carmarthen producing the beverage until Henry VIII dissolved the monasteries in 1536.
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