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.[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 wastedLouise
Louise Hampson
Development Officer
The Centre for the Study of Christianity and Culture
Berrick Saul Building Room 119
University of York
York