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.
Around Manchester on a half of mild – 3 - Yet more random notes on pubs where I’ve recently drunk or attempted to drink mild, in no particular order (a.k.a. alphabetical order by name). The Story S...
6 hours ago