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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]
Women's role in the medieval ale industry likely grew out of the traditional household responsibilities of wives and daughters, who had to brew ale to feed to their families. To turn a profit, early medieval women became "small-scale retailers" by selling goods they already produced for private consumption.
Around 1668, Perignon used strong bottles, invented a more efficient cork (and one that could contain the effervescence in those strong bottles), and began developing the technique of blending the contents. However, another century would pass before problems, especially bursting bottles, would be solved and champagne would become popular. [21]
Philistine pottery beer jug. Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China ...
Area settled by the Alemanni, and sites of Roman–Alemannic battles, third to sixth centuries. The Alemanni or Alamanni [1] [2] were a confederation of Germanic tribes [3] on the Upper Rhine River during the first millennium.
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 ...
Ale-conners were often trusted to ensure that the beer was sold at a fair price. Historically, four ale-conners were chosen annually by the Common Hall of the City. It is sometimes said that: The Ale Conner was a type of early tax-man whose job it was to test the quality and strength of beer, not by quaffing, but by sitting in a puddle of it!
Early Germanic peoples prepared both ale, mead, beer and wine. The importance of drinking at social functions is vividly described in pieces of Germanic literature such as Beowulf, the Nibelungenlied and the Poetic Edda. [74] Both the words beer and ale are of distinct Germanic origin, having no cognates in other Indo-European languages.