Tuesday, 29 December 2009

Whitbread Porter and Stout grists (part 100)

Here's the last instalment on Whitbread Porter and Stout grists pre-WW I. I think you'll agree that I haven't been wasting my Christmas holidays.

Let's take a look, shall we?

These are some of the simplest Whitbread grists. You'll notice that a couple of the Porters contain no brown malt. That's quite unusual for a London brewery. Note, too, that no amber malt was used at all. And that the brown malt percentage had increased compared to the preceding couple of decades.

As I've said many, many times, Porter was in a state of constant flux, with both gravities and grists changing constantly.

Next: what happened in WW I and the rest of the 20th century.

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