Something else that seems quite profound is that the green space adjacent to the Brewery was mentioned as somewhere that the youth club would like to use for events, barbecues and so forth in the warmer weather. However this cannot happen because of health and safety reasons.
There is an opportunity here to work toward a better external community space, that can be used for such events. The phrase 'children lining the street on Mayday' springs to mind as something to be reinterpreted through this greenspace that runs a considerable length along Cambridge Street.
There is an opportunity for these much needed activities to inform the development of spaces and vice versa. Dialogue is needed to make these sorts of needed changes happen. Even for the right for the youth club to able to initially use these spaces temporarily without risk.
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"By the cask wash, casks stored five or six high, because full ones lie on their belly cos of rolling them.
The wagons came in.. backed up.. and dropped off the empty casks to get washed. There was an area kept clear, we used to play football there at lunchtime, twenty- a- side; a mass of bodies... If you touched the ball three times you had a good day"
Mike and Geoff Barnes
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Ex - worker John Cole was instrumental in many of Springfield's social activities..
This previously predominantly industrial area, characteristic of Wolverhampton is changing. This blog is part of an artist's action research project to understand these areas at the gateway to Wolverhampton , how they can successfully move forward and what this means to the city.
Blog Archive
HOIST
"malt delivered by the arch ...swept down into the grille and hoisted up to the mill... it doesn't crush it , it cracks it and then it's released into the mash tuns"
George Clarke
George Clarke
MASH
"wort from the crushing and the steeping ..and they had what you call sparge arms that wash all the goodness out of the grain into the underbacks and then down a pipeline.. and into the coppers..where they add the hops.. it's what you call sparge"
George Clarke
George Clarke
BOIL
"and when they were brewin' there used to be a beautiful smell that would surround the whole of the area"
Mike Barnes
" boil the liquor and then.. casting, cast the copper, thats another word for emptying; our official brewery lingo. You'd take a sample, turn the heat off, open the door, take your cap off, check the pumps, so much water on the plates, put the cap on, wait for a couple of seconds, start again, cast the coppers into the hopbacks..."
Dennis Groves
Mike Barnes
" boil the liquor and then.. casting, cast the copper, thats another word for emptying; our official brewery lingo. You'd take a sample, turn the heat off, open the door, take your cap off, check the pumps, so much water on the plates, put the cap on, wait for a couple of seconds, start again, cast the coppers into the hopbacks..."
Dennis Groves
FERMENT
"The vessels, 'rounds' ..eighty barrels, the others one hunded and forty and the big ones in the back called the 'Queen Marys'. The beer was pumped in..from the coppers.. to the cooling area.. the fridges...pumped from the fridges into the vessels.
When the yeast starts to work.. it starts to ferment...when it gets to what they call a certain weight it is skimmed off.. the surplus yeast.. and sent to down to the yeast plant underneath.."
George Clarke
"What they call the big rounds with the window, when it was rising and conditioning it used to come up, so you put boards in... it would come up over the top, so you'd grab a ladder and something with a great big long handle; what you called a spade, and knock the middle in."
"One lad fell in.. they got him out, but within five minutes there was a big sign on the fermenting vessel, saying 'no bathing allowed'...."
Mike and Geoff Barnes
When the yeast starts to work.. it starts to ferment...when it gets to what they call a certain weight it is skimmed off.. the surplus yeast.. and sent to down to the yeast plant underneath.."
George Clarke
"What they call the big rounds with the window, when it was rising and conditioning it used to come up, so you put boards in... it would come up over the top, so you'd grab a ladder and something with a great big long handle; what you called a spade, and knock the middle in."
"One lad fell in.. they got him out, but within five minutes there was a big sign on the fermenting vessel, saying 'no bathing allowed'...."
Mike and Geoff Barnes
STORE
"two blokes could pick a bag of malt up between them...we used a stick... bag against the wall, LIFT...plonk it on. A pocket of hops weighed as much as a bag of malt.."
Dennis Groves
Dennis Groves
SERVING TIME
"When I first started in1956....there was no metal casks.. just wooden casks, I had to serve a six year apprenticeship.... finished it when twenty one .. it's called 'serving your time'. The barrels were made over a fire - it was red hot got in the barrel..covered hands with a jumper..they threw all stale beer and rubbish over. All the barrels the coopers made were on display, all the directors came down and all the coopers, and you were rolled all around the cobbles..in the barrel. Afterwards there was a meal downstairs.. the shavings off the staves as a display.."
Mike and Geoff Barnes
Mike and Geoff Barnes
THE YARD
"By the cask wash, casks stored five or six high, because full ones lie on their belly cos of rolling them.
The wagons came in.. backed up.. and dropped off the empty casks to get washed. There was an area kept clear, we used to play football there at lunchtime, twenty- a- side; a mass of bodies... If you touched the ball three times you had a good day"
Mike and Geoff Barnes
SMACKERS
"when my husband first started at the brewery at 14, they were allowed smackers, they'd take a bottle in as they went through the gates on the left hand side, when they came out they’d collect the bottle with the smackers in, he’d only got a bike, with the bottle in the carrier, he got under that railway bridge and the bag smashed ... smacker is a drink of beer..... most disappointed and heart broken because he was taking it home to his mum, the first bottle of smackers"
Irene Lloyd on Bill's first day at the brewery.
"When we finished at five...we lived in Grimstone Street...any beer that was left Percy would drink it and he'd come down Grimstone Street bouncing off the walls.. but he was always there first thing in the morning.. god knows how he did it"
Derek Wiggins
Irene Lloyd on Bill's first day at the brewery.
"When we finished at five...we lived in Grimstone Street...any beer that was left Percy would drink it and he'd come down Grimstone Street bouncing off the walls.. but he was always there first thing in the morning.. god knows how he did it"
Derek Wiggins
COMMUNITY
There was a good community spirit, one big family; never a dull moment...
Mike and Geoff Barnes
Mike and Geoff Barnes
MAYDAY
Mayday in the old days with all them dreys, kids used to line all the streets..alll the way from the school to see 'em come out.
The Drey men..up all bloody night doing the brasses.. marvellous sight to see them shires..
George Clarke
The Drey men..up all bloody night doing the brasses.. marvellous sight to see them shires..
George Clarke
Ex - worker John Cole was instrumental in many of Springfield's social activities..
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