There's something that's been worrying me for a while. It's not something that would concern most of the population, but it's been niggling away in the back of my mind for weeks. Between 1830 and 1880 was only barley malt allowed in British beer? Or were malts made from other grains also permitted?
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.
For a mere 25 euros, I'll create a bespoke recipe for any day of the year you like. As well as the recipe, there's a few hundred words of text describing the beer and its historical context and an image of the original brewing record.
Just click on the "Birthday Recipe" button below.
Guilt button - brewed my recipe commercially? pay me 100 euros. It really is the least you can do.