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.
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...
8 hours ago