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These days they only do one partigyle, which is Golden Pride/ESB/London Pride and what used to be Chiswick Bitter but which is now sold as a variety of seasonals. Others are single gyle. This post from Ron gives the splits in 1968 :I had a bottle of Golden Pride the other day actually, very nice. From memory I thought it had an ESB / 1845 kind of vibe, which would make sense if they're all using the same yeast if not the same grist (and possibly hops too).
It crossed my mind to wonder whether it was also made via partigyle, same goes for their London Porter too
https://barclayperkins.blogspot.com/2010/05/fullers-party-gyle-from-1968.html
And this one in 2010 has a comment from John Keeling :
We do parti-gyle Golden Pride,London Pride,ESB and Chiswick. We used to parti-gyle Hock and Strong Ale(stopped early 80's)In fact looking through our records I can't find a year without a parti-gyle.
1845 etc are single gyle brews.
The advantages for us are time. I think it would take at least 25% longer to make the beer. That is simply in lost time through under use of capacity. It takes two mashes to make 160 brls of ESB,320 Pride and 160 Chiswick. It would take 3 mashes to make them as single gyles.
It also uses raw materials more effectively.Smaller loss of last runnings,no storage vessel needed to take last runnings from one brew to transfer to the next. Weaker coppers have better hop utilisation etc