ale

Martyn Cornell on Anglo-Saxon Ale and Beer (Part II, mostly Beer)

Martyn Cornell on Anglo-Saxon Ale and Beer (Part II, mostly Beer)

In my last two posts:  the Anglo-Saxon words beor, ealu, medu and wyn may not be what they seem.  British beer blogger Martyn Cornell takes a crack at sorting out the word histories and what we actually know about any of them. I am reprinting this with Mr. Cornell’s permission.  his Zythophile blog […]

Martyn Cornell on Anglo-Saxon Ale and Beer (part I, mostly Ale)

Martyn Cornell on Anglo-Saxon Ale and Beer (part I, mostly Ale)

As I started to say in my last post, the Anglo-Saxon words beor, ealu, medu and wyn may not be what they seem.  It may be that we’ve been telling the wrong story about Anglo-Saxon feasts for long time.  Martyn Cornell takes a crack at sorting out the word histories and what we actually […]

Maybe, maybe not:  Beer, Ale, Mead and Wine in Anglo-Saxon England

Maybe, maybe not: Beer, Ale, Mead and Wine in Anglo-Saxon England

Beowulf, Bede, Aelfric’s Colloquy – in Anglo-Saxon, there are four words for fermented beverages, and lots and lots of descriptions of what happens when one drinks too much.  The four words look so much like modern English that they’ve been translated into the apparently parallel words for over a hundred […]

Historical fermented beverages

Historical fermented beverages

 JoAnna Carrozzino asked me to write a post about the kinds of period beer.  Historical fermented beverage types…funny you should ask…I just whipped off a couple of very quick paper topics to the AHA for their grand convocation next summer.  I am torn between thinking I had to get my ideas in soonest and […]

The first time Hops met Beer

The first time Hops met Beer

If you’re interested, the first documented instance of hop cultivation is in 736 in the Hallertau region of modern Germany.  The first mention of using hops in brewing in Germany is 1079.   I ended yesterday’s post thus.  Now, about that… The Oregon Hop Commission says:  “The hop plant is native […]

Hops Arrive in England: 1526?

Hops Arrive in England: 1526?

According to The Timetables of History (almost as good as the Guinness Book for leafing through), hops were introduced to England from Artois in 1526.  There’s a story there – ! Beeton’s Date-book: An English Chronology from the Earliest Periods to the Current Period (1896) (boy was I surprised to […]

Brewers' Roundtable at this weekend's event

Brewers’ Roundtable at this weekend’s event

For you medievalists who might be able to actually attend, and all you crazy brewers who like getting together with other brewers to see what’s shakin’, may I recommend this weekend’s  Brewers’ Roundtable?  It’s something we do a lot of in the historical brewing world that you modern types may […]

The Hobbit: beer, ale, mead and wine references in the text

The Hobbit: beer, ale, mead and wine references in the text

What did the thirteen  dwarves, Gandalf, and Mr. Bilbo Baggins drink in The Hobbit?  Here are the references to beer, ale, porter, mead and wine.  I am seeing ever more searches online for this information – I hope a lot are from home brewers – but be forewarned, there isn’t […]

Medieval Summer Camp and thinking about beer

Medieval Summer Camp and thinking about beer

I’m back home from medieval summer camp (where I and ten thousand of my closest friends re-create camps and life in different eras prior to 1600 AD, complete with battles, bards, and all manner of arts displays, tournaments, and competitions – have I mentioned the parties?).  I am thinking about […]

Making beers to welcome the cast of The Hobbit home

Making beers to welcome the cast of The Hobbit home

I was joking online with bccmee, who runs a website, fan video site,  YouTube channel, and more about the actor Richard Armitage, who’s playing Thorin Oakenshield in the upcoming The Hobbit movies.  After two years of mostly living and working (very hard) in New Zealand, I thought we ought to […]

Beauty In Beer : Making Mead, Beer, and Wine (and some cordials and historic non-alcoholic syrups)

Beauty In Beer : Making Mead, Beer, and Wine (and some cordials and historic non-alcoholic syrups)

This site is meant as a gateway for moderns to learn history and historians to make good homebrew.  I want it to be a good, clear, accessible resource.  I try to explain things in straightforward ways making as few assumptions as possible.  And I like to tell an interesting story. […]

Mead additives

Mead additives

Honey Handling and Mead Additives – another forum discussion  From http://byo.com/feature/875.html Your aim in preparing the must and in the fermentation of honey should be to retain as much of the natural flavor and aroma of the honey as possible. Honey is a dense and sticky product, which makes it […]