More details about Harp. I wish I had as much on other beers. Like Barclay Perkins Russian Stout. But I guess, after 200 years, they knew how to brew that.
I've posted this because it has nice details of the hopping scheme. (Interesting to see the aroma additions of Saaz at the end.) And the yeast. Harp Yeast, they used, according to this document. This is just a guess, but my money would be on that being a bottom-fermenting yeast.
Christmas in the Pub, 1983 - In the picture above you can see the aftermath of Christmas present unwrapping in the bar of the Artillery Inn, Exeter, probably at around 6am, on 25 Dec...
3 hours ago