"It is more usual to add sugars to the wort in which they are fermented together with the maltose of the malt. The sugars generally employed are cane sugar, invert sugar — which is most largely used — and glucose. Refined cane sugar has to be inverted by the yeast before fermentation, and to a certain extent weakens the yeast, favouring the production of lactic acid, so that it is preferable to invert the sugar first."
(Source: "Chemistry for engineers and manufacturers" by Bertram Blount, Arthur George Bloxam, 1896, pages 193-194.)
The Mexican Village of Coronado, CA - I’m adding one more menu from 1967 (courtesy the New York Public Library, www.nypl.org) in terms of the introduction of Mexican cuisine to a mainstream aud...
4 hours ago