A post almost exclusively consisting of numbers, then. What everyone is surely waiting for.
Top-fermenting beer might have appeared to be in terminal decline, but there was something which could turn that around. WW I.
Not quite such good news, seeing as beer production collapsed. And strengths collapsed even more in the latter war years, no stronger than 3.5º Plato. The low gravities were the reason for the upsurge in top fermentation. Bottom-fermenting yeast struggled with such weedy worts. As I posted about recently.
Blog post written, I can now relax and get stuck into some Abt.
|Berlin beer production 1907 - 1918|
|Fiscal year||bottom-fermenting||top-fermenting||total||% bottom||% top|
|1918||Figures not published|
|Beiträge zur Geschichte des Berliner Brauwesens und seiner Organisation by Karl Bullemer, Berlin, 1959, pages 80 and 114.|