GNARLY BARLEY Charred barley grains from an Iron Age Celtic settlement, such as these, inspired experiments to determine that they had been malted as part of a brewing operation that produced beer with a smoky and somewhat sour taste.H.-P. Stika
celtic beer site:freerepublic.com
Better Iron Age than Iron City.
beer is food
Has Nelson visited a British public house recently? Sounds exactly like the "bitters" from any number of small brewers (Hook Norton, for ex). It's commonly served from a wood barrel, always at room temperature (plenty cold enough!), and is usually cloudy toward the bottom of the keg. And discretion is always needed. Two pints of Old Hooky will totally screw up your coordination!
In a word “Beer”
Bookmark for later, Beer now
TT
where can I get some?
brew-ping!!!
I just had a curious beer last week.
Walgreens offers “Big Flats 1901” brewed by Gennesee for 2.99 a six.
So I gave it a go. It was not disgusting, but it has NO Malt or Barley.
It was citrusy from the hops, with a body that was likely corn and rice.
That is the only 6 of that I will buy.
Whatever were they thinking?!?
Gentle heat only for pale malt; anything over 220F or so kills the enzymes needed for GOOD brewing malt...and that is quite a bit less than the charring temp.
OH; these were reject grains, that fell into the drying fires?
smoky taste and a darkened color. Lactic acid bacteria stimulated by slow drying of soaked grains, a well-known phenomenon, added sourness to the brew.
This stuff sounds wonderful: poisoned burnt vinegar beer, with added henbane.
They should have just stuck to drinking Irn Bru...and I'll stick to Killian's Red.
Henbane?!?
yeesh. Mix that with gruit and you got a doozy of a drink. Especially if you use unwashed heather. I found a recipe for gruit once and went to an herb store to round up the stuff and when I gave them a list of the stuff the lady looked at me like I was ted bundy and wanted to know why I need THAT stuff for. that’s when I started doing a little more research on the ingredients.
Sitting here reading this, having a Sam Adams Revolutionary Rye Ale. Tastes great.