Brewers often had to improvise during WW I. Ingredients were in short supply and getting all the right malts was tricky. Here's an example.
This is part of a log for Barclay Perkins X Ale, brewed 25th April 1916. You 'll see that the recipe has been changed in red ink. Crystal malt has been substituted for amber malt. The comment "short of amber" explains why.
The substitution must have had an impact on the flavour of the finished beer. But perhaps drinkers were too pleased to actually have a pint in their hands to quibble about its exact taste. It would get worse as the war progressed and German U-boats tightened their grip. There were times in 1917 when the recipes (and sometimes strengths) changed almost daily.
Wine Sages of Baltimore - Wine, Baltimore, France, Uncle Sam The Wine and Food Society of Baltimore, MD, another branch of the André Simon-founded Wine & Food Society in London, hel...
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