James_H
And I like to roam the land
- Joined
- May 18, 2002
- Messages
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It seems I was wrong and this was a problem confined to the west country of England. But I would guess that ale would have the same problem. - I was being cavalier with the definition of 'beer' but as you correctly point out, ale and beer were seen as separate categories for much of (at least british) brewing history. But they still had to dry the malt for both drinks somehow.But was the flavour of all ale smokey?
I knew that ale was made before Hops were used in it, and the TV show I saw about it described it as being darker, cloudy and sweet.
It traditionally had wild herbs added, known as Gruit.
Has anyone tried one of these type of ales?
https://www.craftbeer.com/craft-beer-muses/gruit-ales-beer-before-hops
P.S. The article notes that in 15th century England, Ale had herbs added, Beer had Hops added.
'In most parts of the West, their malt is so stenched with the Smoak of the Wood, with which 'tis dryed, that no Stranger can endure it, though the inhabitants, who are familiarized to it, can swallow it as the Hollanders do their thick Black Beer Brewed with Buck Wheat.'
"Directions for Brewing Malt Liquors" (1700)
Some ales were made with gruit but not all - the brewer's company of London forbade both hops and herbs in ale. There used to be a really wonderful quote in the wikipedia article on the history of beer about the perfidious foreign 'beer' supplanting good English 'ale' and causing all sorts of problems (such as 'big bellyes'), but it seems to have been edited out. I will post it if I find it.
EDIT: please forgive any inaccuracies in this post, I'm enjoying the cultural history of European beer in a hands-on way right now