For my new Scottish book I've assembled over 250 recipes so far. Including a load from William Younger. Which means I've calculated IBUs for their Pale Ales covering about a century. Isn't that cool?
I assembled the table for the new book. Which is coming along very nicely, thank you. I aim to have a complete first draft completed in two or three weeks. That's if I can keep my current pace. I've managed to bang out 7,000 words so far this week. Another 12,000 or so and I should be done.
Getting back to the topic, the table below makes it very obvious when all the bitterness was sucked out of Scottish beer. And what a surprise - it turns out to be WW I. With a further, smaller drop in the 1930's. Though there was also a considerable reduction between the 1850's and the 1860's.
There's one more question answered. Just another 9,488,277 to go.
|William Younger Pale Ale bitterness 1851 - 1949|
|1858||Ex Pale Ale||1063||142|
|William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/2/3, WY/6/1/2/28, WY/6/1/2/31, WY/6/1/2/45, WY/6/1/2/58, WY/6/1/2/63, WY/6/1/2/70, WY/6/1/2/76 and WY/6/1/2/88.|