hist-brewing: soranzo's beer

[Paul Robertshaw]

Dear all,

I've come across a report by a Venetian envoy called Saranzo in 1554 on the 
activities of London's beer brewers.  He noted that they "make it 
stronger or weaker by adding more wheat and less barley and produce a 
contrary result by reversing the process" - an observation I found 
surprising considering that barley was (& is) the preferred grain for 
brewing.  Was Soranzo correct?

With thanks in advance,

Paul Robertshaw

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