How did they brew such small beers? Nowadays the non-alcoholic beers (basically 0.5%) are mostly made by removing alcohol after brewing, which greatly affects the taste. I think it's a highly desirable skill to be able to brew good small beers. (Or maybe those beers were just not very good by today's standards.)
How did they brew such small beers? Nowadays the non-alcoholic beers (basically 0.5%) are mostly made by removing alcohol after brewing, which greatly affects the taste. I think it's a highly desirable skill to be able to brew good small beers. (Or maybe those beers were just not very good by today's standards.)