The temporary halt in the rise of sugar

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.