hist-brewing: Re: hist-brewing-digest V1 #170

[bjm10 at cornell.edu]

On Mon, 28 Sep 1998, Al Korzonas wrote:

> Finally, I'm willing to bet that all beers made more than 200 years
> ago had a significant amount of bacterial and Brettanomyces sourness.

And many of the beers brewed a scant 100 years ago, if readings on the 
"porter" and "stout" styles are anything to go by.  Gonna haveta look 
into that for my Colonial porter, yup...


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