[KineticLensman]

I’d guess that individual brewers with years of experience could have produced remarkably consistent results and their apprentices would have picked up the skills. But every brewer would have produced different flavours. The weather conditions would have led to variations.

[jojobas]

Not from what I understood from working at a brewery. They would have to eyeball the brewing temperatures and fermentation temperatures would not be constant either, so both sugar initial wort sugar content and yeast-defived flavours would be all over the place.