BREWING AND SUGAR SHORTAGE.
t MALT LIQUORS WILL BE MADE. ' Although the breweries find great difficulty in getting sugar, there is absolutely, no reason for supposing that tho breweries will bo obliged to close down; Inquiries yesterday established tho fact that most of the breweries have plenty of malt, and therefore it is only a, question of reverting to the days of lohg ago, when sugar was hardly used in . brewing, and the beer was all malt beer. As far as clarifying the beer is concerned, there would be greater difficulty, in; tho absence of sugar. The beers might not bo as brilliant, and would take longer to mature, but they would bo as good and as pure. The difference in taste would bo hardly noticeable, although there would probably'be a little less “ fullness,” dr sweetness. Breweries are working at full pressure at presfcnt, and towards the summer there may be a certain amount of difficulty in producing ns much beer as is required. This is due partly to tho fact that tho plant has not been extended in view of the threat of prohibition.
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Star (Christchurch), Issue 20041, 2 September 1920, Page 8
Word Count
185BREWING AND SUGAR SHORTAGE. Star (Christchurch), Issue 20041, 2 September 1920, Page 8
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