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Small beer (also known as small ale or table beer) is a lager or ale that contains a lower amount of alcohol by volume than most others, usually between 0.5% and 2.8%. [1] [2] Sometimes unfiltered and porridge-like, it was a favoured drink in Medieval Europe and colonial North America compared with more expensive beer containing higher levels of alcohol. [3]
The Zunis made fermented beverages from aloe, maguey, corn, prickly pear, pitaya and grapes. [50] The Creek of Georgia and Cherokee of the Carolinas used berries and other fruits to make alcoholic beverages. [51] The Huron made a mild beer by soaking corn in water to produce a fermented gruel to be consumed at tribal feasts. [49]
Ale for an Englysshe man is a naturall drinke. Ale muste haue these properties, it muste be fresshe and cleare, it muste not be ropy, nor smoky, nor it must haue no wefte nor tayle. Ale shulde not be dronke vnder .v. dayes olde …. Barly malte maketh better ale than Oten malte or any other corne doth … Beere is made of malte, of hoppes, and ...
Because winemaking was a very involved process, and hopped beer had not yet spread from the Netherlands and Belgium, ale and hard cider became popular among the lower classes in medieval England. Medieval ale spoiled quickly, making mass production difficult and resulting in localized industries made up of many small ale producers throughout ...
Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
Bière de Garde is a hybrid beer whose name translates from French to English as “Beer for Keeping”. The ale is low to moderate in esters and contains a similar malt sweetness to most other ales. The ale's ABV ranges from 4.4% to 8% and has a range of appearances, with its primary descriptions being “Light Amber, Chestnut Brown, or Red.”
Scotch ale was first used as a designation for strong ales exported from Edinburgh in the 18th century. [7] [8] Scotch ale is sometimes termed "wee heavy". [9] [10] A recipe for an unhopped Scotch ale can be found in the 17th-century cookery book The Closet Opened. [11] The strong ale described in John Mortimer's The whole Art of Husbandry ...
Originally the adjective stout meant "proud" or "brave", but after the 14th century it took on the connotation of "strong". The first known use of the word stout for beer was in a document dated 1677 found in the Egerton Manuscript, [4] the sense being that a stout beer was a strong beer.