I'm sure I mentioned my trip to London this week. Yesterday, it was. These day trips are a bit of an endurance test. I'm still knackered.
I'll be busy for weeks combing through everything, but I thought I'd give you a random taste. As we were halfway through a conversation about sugar, that seems a good place to start. I photographed logs from quite a few new breweries and guess what? They all used sugar. Lots of different types.
Russells Gravesend Brewery did something I'd not seen before. Use cane sugar, invert sugar and glucose in the same brew. And, just for good measure, something called "tintose". I suppose that's a proprietary sugar. In case you're wondering, it's from 1929 and the beer is 6d Ale. Best Mild, you could call it. OG 1041.55. Sugar made up 14% of the grist.
Glasteori - En bloggpost som jag gärna rekommenderar… Den handlar om varför olika (öl)smaker upplevs olika ur olika glas. BeerBro' Blog: *Storleken och formen har be...
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