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.
Beer Of The Week 17 - Despite last week being a bit desperate, this week has been better. Not superb but at least I can see the light at the end of the tunnel. I could bore you ...
12 hours ago