Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Medieval beer is brewed for the first time in 220 years (tr)
Daily Mail ^ | May 21, 2019 | James Tweedie

Posted on 05/21/2019 10:51:40 AM PDT by rdl6989

Belgian monks have revived a medieval beer recipe last brewed in the 18th century.

The Order of Canons Regular of Premontre at Grimbergen Abbey in Belgium have begun brewing the ale again after rediscovering the original 12th-century recipe and methods in their archives.

But be careful if you get to try the new ancient brew - at 10.8 per cent alcohol content it's likely to blow your cassock off.

(Excerpt) Read more at dailymail.co.uk ...


TOPICS: History
KEYWORDS: beer; dietandcuisine; epigraphyandlanguage; godsgravesglyphs; medieval; middleages; oenology; renaissance; zymurgy
Navigation: use the links below to view more comments.
first previous 1-2021-4041-46 next last
To: DCBryan1

When did Tormund go missing?!


21 posted on 05/21/2019 11:44:44 AM PDT by Tallguy (Facts be d*mned! The narrative of the day must be preserved!)
[ Post Reply | Private Reply | To 20 | View Replies]

To: Mogger

Interesting. Do all beers get stronger with age like this?


22 posted on 05/21/2019 11:46:56 AM PDT by Blue Highway
[ Post Reply | Private Reply | To 4 | View Replies]

To: rdl6989

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/


23 posted on 05/21/2019 11:48:17 AM PDT by jospehm20
[ Post Reply | Private Reply | To 1 | View Replies]

To: Billthedrill

Men of God doing God’s work.


24 posted on 05/21/2019 11:51:47 AM PDT by Publius ("Who is John Galt?" by Billthedrill & Publius available at Amazon.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: rdl6989

Best Before October 13, 1799


25 posted on 05/21/2019 12:00:53 PM PDT by Buckeye McFrog
[ Post Reply | Private Reply | To 1 | View Replies]

To: CrazyIvan

No, they have strains of yeast now that can get above 20%


26 posted on 05/21/2019 12:01:16 PM PDT by major_gaff (University of Parris Island, Class of '84)
[ Post Reply | Private Reply | To 14 | View Replies]

To: taxcontrol

Drawbridge Ale.
Open Window Ale.


27 posted on 05/21/2019 12:01:17 PM PDT by mad_as_he$$
[ Post Reply | Private Reply | To 3 | View Replies]

To: John 3_19-21
Inspired Spirits
Malted Monk
Pious Pilsner
I could go on.......

Fine names all...

28 posted on 05/21/2019 12:03:26 PM PDT by Pilsner
[ Post Reply | Private Reply | To 11 | View Replies]

To: Publius
Men of God doing God’s work.

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!

29 posted on 05/21/2019 12:04:26 PM PDT by Billthedrill
[ Post Reply | Private Reply | To 24 | View Replies]

To: Billthedrill

Et cum spiritu tuo.


30 posted on 05/21/2019 12:07:14 PM PDT by Publius ("Who is John Galt?" by Billthedrill & Publius available at Amazon.)
[ Post Reply | Private Reply | To 29 | View Replies]

To: SunkenCiv

*ping of interest*


31 posted on 05/21/2019 1:39:47 PM PDT by fieldmarshaldj (Who will think of the gerbils ? Just say no to Buttgiggity !)
[ Post Reply | Private Reply | To 1 | View Replies]

To: rdl6989

I’ve got a 15 year old bottle of Bass Ale down in the basement. Anyone know if it’s drinkable?


32 posted on 05/21/2019 2:35:43 PM PDT by TalBlack (Damn right I'll "do something" you fat, balding son of a bitch!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: rdl6989

The only resemblance between this Medieval beer and the swill made by American mega brewers is that they are both liquids.


33 posted on 05/21/2019 3:19:02 PM PDT by The Great RJ ("Socialists are happy until they run out of other people's money." Margaret Thatche)
[ Post Reply | Private Reply | To 1 | View Replies]

To: taxcontrol; Chode; All

Friar Duck Ale™

Monk's Mudd Brewery®


34 posted on 05/21/2019 3:33:43 PM PDT by mabarker1 (Congress- the opposite of PROGRESS!!!)
[ Post Reply | Private Reply | To 3 | View Replies]

To: mabarker1

https://passtheflamingo.com/2017/03/29/ancient-recipe-egyptian-beer-egypt-ca-5000-bce/


35 posted on 05/21/2019 3:37:13 PM PDT by Chode ( WeÂ’re America, Bitch!)
[ Post Reply | Private Reply | To 34 | View Replies]

To: rdl6989
The 54th International Congress on Medieval Studies, which met in Kalamazoo from May 9th to 12th, 2019, had a panel entitled "Medieval Ales Revisited: The Continuing Debate about Hops and Gruit" organized by Stephen C. Law of the Medieval Brewers Guild and AVISTA (The Association Villard de Honnecourt for the Interdisciplinary Study of Medieval Technology, Science, and Art).

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.

36 posted on 05/21/2019 4:01:53 PM PDT by Verginius Rufus
[ Post Reply | Private Reply | To 1 | View Replies]

To: Verginius Rufus

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


37 posted on 05/21/2019 4:24:53 PM PDT by rdl6989
[ Post Reply | Private Reply | To 36 | View Replies]

To: rdl6989

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.


38 posted on 05/21/2019 5:10:36 PM PDT by maxwellsmart_agent
[ Post Reply | Private Reply | To 1 | View Replies]

To: Chode
Friar-Duck
39 posted on 05/21/2019 5:39:12 PM PDT by mabarker1 (Congress- the opposite of PROGRESS!!!)
[ Post Reply | Private Reply | To 34 | View Replies]

To: major_gaff

“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!


40 posted on 05/21/2019 7:23:23 PM PDT by CrazyIvan (A gentleman arms himself for the protection of others.)
[ Post Reply | Private Reply | To 26 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-2021-4041-46 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson