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.
The Beer There: Olde Mecklenburg (Charlotte, NC) - Periodically--too infrequently, if you want my opinion--a friend of the blog will feel inspired to send me beer from their distant location. When breweries...
11 hours ago