Monday, 1 February 2010
I've seen references to other types of malt in this period. But you have to exercise great caution when looking at the 19th century. Untangling private and commercial brewing can be tricky. And, of course, the rukles were very different for private brewers.
Which gets me to the lazy bit. I know I should be more committed, but I really can't be arsed to go hunting down the text of the relevant piece of legislation. Not at the moment. I'm far too busy tracking down mentions of oats in WW II.
Do any of you fancy looking up the exact restrictions on ingredients 1830 to 1880 for me? Bit of a cheek, I know. But you get nothing if you don't ask, as my mum used to say.