I'm currently up to my nostrils in Whitbread. Unfortunately, not Whitbread beer but brewing records are lapping my upper lip. It's all part of my current crazy plan. I would tell you about the project. But I'm the secretive type.
200 quarters malt
800 pounds hops.
No, the wartime logs include all sorts of exciting ingredients like wheat malt, flaked rye, barley meal. And flaked oat. Not all in the same beer, I hasten to add. I'd read in a brewing magazine that the government encouraged brewers to use oats. Bad news for the porridge industry. And brewers. They weren't very keen on oats, for a variety of reasons.
The XX Mild log that caught my eye is reproduced above. Or at least the grist part. Look at all those flaked oats. 34 quarters of them. Or somewhere around 15% of the grist. (I'd tell you more precisely, but I don't have the weight of a quarter of flaked oats to hand.) Is it me, or is that an awful lot of oats?
It looks to me like a new style. Oat Mild. Or has someone already made one? (Just checked. Yes they have.)
An itinerary of old inns in London - *The Book of Beer by Andrew Campbell contains some itineraries of pubs*. No pub crawls for him! Though the book dates from 1956 I recognised the name of so...
5 hours ago