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.
Patreon’s Choice #3: Odyssey Spottieottiehopaliscious - This is the third in a series of posts with notes on beers chosen for us by our Patreon subscribers. (If you want a ton of bonus stuff, and to tell us wh...
2 hours ago