medieval-religion: Scholarly discussions of medieval religion and culture
The problem with that interpretation of "small beer" is that the "second
brewing" would have a lower yield than the "first brewing". This would
mean that there would be *less* small beer available than "strong beer".
John Briggs
On 15/11/2013 14:44, Louise Hampson wrote:
>
> 'Small beer' is low in alcohol content because, as I understand it,
> it's made from a second brewing from the mash so everything is a bit
> more 'spent' than the first brewing. It was widely drunk at all times of
> day as the process and alcohol, albeit lesser, was sufficient to kill
> off most of the unpleasant bacteria which might lurk in the well water.
> The first brew was much stronger ( I have this from brewing friends, not
> personal experience!) and would have been reserved for more specific
> occasions. The yeast froth or 'barm' which formed on the top of the
> tub was then used to make small breads, hence the northern English term
> 'barm cakes' for soft flat rolls - nothing wasted
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