Has anyone gotten a reasonable adaptation of Combrune's work into modern ingredients? My small apartment sadly limits me to extract brewing. It seems that colonial/revolution-era brews were wheat-heavy and further malted/darkened/sweetened with the readily-available molasses - but what else do we know about the methods and ingredients of that time (other than fermenting a Scottish rooster from a couple hundred years before)? What hops would be appropriate? Are there any Wyeasts or White Labs yeast strains that have that long a lineage?
I've got the Higgins/Kilgore/Hertlein, and they don't seem to ever claim that these were authentic, just likely representatives of the beers of the day. Like Mosher, essentially just informed speculation.