Friar Duck Ale™
Monk's Mudd Brewery®
Posted on 05/21/2019 10:51:40 AM PDT by rdl6989
When did Tormund go missing?!
Interesting. Do all beers get stronger with age like this?
I used to drink EKU 28 pretty regularly back when I was stationed in Nurnberg. It wasn’t particularly expensive either.
https://www.beeradvocate.com/beer/profile/412/1230/
Men of God doing God’s work.
Best Before October 13, 1799
No, they have strains of yeast now that can get above 20%
Drawbridge Ale.
Open Window Ale.
Fine names all...
So true (doffs cap). One other little change the article delicately avoided is that manufacturing procedures have gotten a bit, ah, more hygienic in the interim. Not that too many pathogens are going to survive 10.8% alcohol. But it doesn't reach that percentage right away and you could still end up with beer-with-a-lump now and then. Ewww.
Dominus vobiscum, baby!
Et cum spiritu tuo.
*ping of interest*
I’ve got a 15 year old bottle of Bass Ale down in the basement. Anyone know if it’s drinkable?
The only resemblance between this Medieval beer and the swill made by American mega brewers is that they are both liquids.
The papers were entitled "Medieval Gruit Ales Revisited: New Theories about Old Beverages"; "Microbial Susceptibility of Hopped and Non-Hopped Ales"; "Hildegard's Cerevisiarius: Replicating the Ales of Eibingen Abbey"; and "The Gallic Origins and Spread of Beer-Hopping."
I attended the Congress but did not make it to that panel (there were nearly 50 panels going on at the same time and I chose to go to a different one--in retrospect the medieval ales one probably would have been more interesting). I have no idea what "gruit" means.
Gruit (alternately grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit.
Historically, gruit is the term used in an area today covered by the Netherlands, Belgium and westernmost Germany. Today however, gruit is a colloquial term for any beer seasoned with gruit-like herbs.
Gruit was and is a combination of herbs, commonly including sweet gale (Myrica gale), mugwort (Artemisia vulgaris), yarrow (Achillea millefolium), ground ivy (Glechoma hederacea), horehound (Marrubium vulgare), and Calluna heather (Calluna vulgaris). Gruit varied somewhat, each gruit producer including different herbs to produce unique flavors and effects. Other adjunct herbs include juniper berries, ginger, caraway seed, aniseed, nutmeg, cinnamon, mint and occasionally hops in variable proportions (although gruit today is often sought out for lacking hops).
https://en.wikipedia.org/wiki/Gruit
It sounds really good. I used to make a home brew that I went to 11% with. It was delightful. Unfortunately, I do not brew any more. I’ll give this new brew a try if I can get my hands on it.
“No, they have strains of yeast now that can get above 20%”
They must have done some gene splicing from a couple of my friends!
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