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Nationalisation of pubs


per ardua per mare per terram

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  • 5 months later...

In Germany I believe the approach was to reduce the specific gravity of beer. This was reduced consistently under government pressure on the brewers until in some areas it would make some of our no alcohol brews such as Kalibre seem over strong.

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  • 1 month later...
per ardua per mare per terram

Did that work in Bavaria? From what I know of the Bavarian attitude to their beer it could have sparked a civil war.

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"Analyses of War-Time German and Belgian Beers. H. L Hind and

J. I,. Baker. (J. Inst. Brew., 1919, 25, 205-207.)-The beers analysed were

collected in German and Belgian breweries between December 11, 1918, and

February, 1919. The German beers were brewed before the districts were occupied

by the British, and the Bavidre was brewed at Brussels during the German ocupation.

The standard strength of German lager at the time of the Allied occupation

was 1008"; inclusive of a tax of 5& marks, the price was 34.5 marks per hectolitre.

Owing to the shortage of malt, the gravities of German beers ware reduced from &IL

average of 1048' in 1914 to 1006" in 1917. Dulcin was added to the dark lager in

amounts from 1 to 10 grms. per hectolitre. In Belgium such substitutes as beans,

millet weed, tapioca, and vetchee were employed."

The weakest German beer came from Colne-Kalk and had an original SG of 1000.02 and an apparent SG of 1000.96 giving an alcoholic content of between 0.1 and 0.2 % depending on which source you take.

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