medieval-religion: Scholarly discussions of medieval religion and culture For those interested in medieval cuisine, "barm cakes" are simple to make today.  Purchase a bottle or two of beer unpasteurized and still on the lees.  Look up a recipe for "Beer bread".  Quite good, actually.  The quality of the bread varies with the quality of the beer, of course.

Now back to letting women attend churches that were not taverns.


Regards to all!
Frank







On 15/11/2013 9:44 AM, Louise Hampson wrote:
[log in to unmask]" type="cite">medieval-religion: Scholarly discussions of medieval religion and culture
'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
Louise

Louise Hampson

Development Officer

The Centre for the Study of Christianity and Culture

Berrick Saul Building Room 119

University of York

York


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