Sugar, sugar, sugar, sugar. When will I find something new to write about?
This time I'm taking a look at the use of adjuncts and sugar in brewing 1910 to 1920. The percentage of sugar fell from 14% in 1914 to under 10% in 1918. The use of malt adjuncts and unmalted corn for brewing stopped completely.
I'm still nowhere near sugared out.
A Meeting of Whiskey Titans - Before the first war, there was a minor genre in American, and surely Canadian, journalism: a wending description of a junket. I’ve mentioned a few of them...
4 hours ago