Simply intended to show - for the purpose of an argument on Martyn Cornell's blog about Baltic Porter - that Ny Carlsberg initially top-fermented their Porter.
This record in the Carlsberg archive excited me as soon as I was presented with it. As I immediately recognised it as a William Younger brewing book.
A personal brewing book of of Carl Jacobsen, it kicks off with brewed in Edinburgh and Burton and concludes with ones back in Copenhagen.
In the second image you can see the yeast used for DBS, their Porter. It clearly says Evershed in the yeast column. The fermentation temperatures are also far higher than the brews with Carlsberg yeast.