Time to focus on Whitbread Porter in even more detail. I'll always be able to find more detail. That's why I'm never going to run out of material.
Today we're taking a look at Whitbread Porter for a little more than a century, from Trafalgar to Versailles. here's the table:
What struck me was the fact that the pale malt content peaked very early on, in 1822. Black malt is the simplest to trace. It started at less tan 2% of the grist and rose slowly but inexorably to just under 8%. Brown malt show the most variation, between none and 25%.
Up until WW I, there wasn't much variation in gravity. It remained somewhere betweeen 1052 and 1060 for pretty much the whole of the 19th century.
Lord of the Ales - I have had a long-standing series chronicling the fortunes and perceptions of the “English pub” and “Irish pub” outside Britain, and inside their home land...
4 hours ago