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Ale is made of malte and water; and they the which do put any other thynge to ale than is rehersed, except yest, barme, or goddesgood [three words for yeast], doth sophysticat there ale.
Ale for an Englysshe man is a naturall drinke. Ale muste haue these properties, it muste be fresshe and cleare, it muste not be ropy, nor smoky, nor it must haue no wefte nor tayle.
Ale shulde not be dronke vnder. Barly malte maketh better ale than Oten malte or any other corne doth … Beere is made of malte, of hoppes, and water; it is a naturall drynke for a doche [Dutch] man, and nowe of late dayes it is moche vsed in Englande to the detryment of many Englysshe men … for the drynke is a colde drynke.
Yet it doth make a man fatte, and doth inflate the bely, as it doth appere by the doche mennes faces and belyes. In Europe, beer brewing largely remained a home activity in medieval times.
By the 14th and 15th centuries, beermaking was gradually changing from a family-oriented activity to an artisan one, with pubs and monasteries brewing their own beer for mass consumption.
In the late Middle Ages, the brewing industry in northern Europe changed from a small-scale domestic industry to a large-scale export industry.
The key innovation was the introduction of hops, which began in northern Germany in the 13th century. Hops sharply improved both the brewing process and the quality of beer.
Other innovations from German lands involved larger kettle sizes and more frequent brewing. Consumption went up, while brewing became more concentrated because it was a capital-intensive industry.
Thus in Hamburg per capita consumption increased from an average of liters per year in the 15th century to about in the 17th century.
The use of hops spread to the Netherlands and then to England. In 15th century England, an unhopped beer would have been known as an ale , while the use of hops would make it a beer.
Hopped beer was imported to England from the Netherlands as early as in Winchester, and hops were being planted on the island by The popularity of hops was at first mixed—the Brewers Company of London went so far as to state "no hops, herbs, or other like thing be put into any ale or liquore wherof ale shall be made—but only liquor water , malt, and yeast.
Greeks, Heresie , Turkey-cocks and Beer. In , William IV , Duke of Bavaria , adopted the Reinheitsgebot purity law , perhaps the oldest food regulation still in use through the 20th century the Reinheitsgebot passed formally from German law in The Gebot ordered that the ingredients of beer be restricted to water, barley, and hops; yeast was added to the list after Louis Pasteur 's discovery in The Bavarian law was applied throughout Germany as part of the German unification as the German Empire under Otto von Bismarck , and has since been updated to reflect modern trends in beer brewing.
To this day, the Gebot is considered a mark of purity in beers, although this is controversial. Most beers until relatively recent times were top-fermented.
Bottom-fermented beers were discovered by accident in the 16th century after beer was stored in cool caverns for long periods; they have since largely outpaced top-fermented beers in terms of volume.
For further discussion of bottom-fermented beers, see Pilsner and Lager. There is pre-historic evidence that shows brewing began around BC in Sumer southern Iraq.
However, as with the history of corn whiskey, the production of other alcoholic drinks is often seen as a way to preserve excess grain, rather than an occupation in and of itself.
Furthermore, the hop plant being unknown in East Asia, malt-based alcoholic drinks did not preserve well over time, and the use of malt in the production of alcoholic drinks gradually fell out of favor in China until disappearing from Chinese history by the end of the Tang Dynasty.
The use of rice became dominant, such that wines from fruits of any type were historically all but unknown except as imports in China.
However, this is a debatable point, and such drinks are generally referred to as "rice wine" or "sake" which is really the generic Chinese and Japanese word for all alcoholic drinks.
Some Pacific island cultures ferment starch that has been converted to fermentable sugars by human saliva, similar to the chicha of South America. This practice is also used by many other tribes around the world, who either chew the grain and then spit it into the fermentation vessel or spit into a fermentation vessel containing cooked grain, which is then sealed up for the fermentation.
Enzymes in the spittle convert the starch into fermentable sugars, which are fermented by wild yeast. Whether or not the resulting product can be called beer is sometimes disputed, since:.
Some Taiwanese tribes have taken the process a step further by distilling the resulting alcoholic drink, resulting in a clear liquor.
However, as none of the Taiwanese tribes are known to have developed systems of writing, there is no way to document how far back this practice goes, or if the technique was brought from Mainland China by Han Chinese immigrants.
Judging by the fact that this technique is usually found in tribes using millet a grain native to northern China as the ingredient, the latter seems much more likely.
Asia's first brewery was incorporated in although it was established earlier by Edward Dyer at Kasauli in the Himalayan Mountains in India under the name Dyer Breweries.
The company still exists and is known as Mohan Meakin , today comprising a large group of companies across many industries.
Following significant improvements in the efficiency of the steam engine in , industrialization of beer became a reality.
Further innovations in the brewing process came about with the introduction of the thermometer in and hydrometer in , which allowed brewers to increase efficiency and attenuation.
Prior to the late 18th century, malt was primarily dried over fires made from wood, charcoal , or straw , and after , from coke.
In general, none of these early malts would have been well shielded from the smoke involved in the kilning process, and consequently, early beers would have had a smoky component to their flavors; evidence indicates that maltsters and brewers constantly tried to minimize the smokiness of the finished beer.
Writers of the period describe the distinctive taste derived from wood-smoked malts, and the almost universal revulsion it engendered.
The smoked beers and ales of the West Country were famous for being undrinkable — locals and the desperate excepted. This is from "Directions for Brewing Malt Liquors" 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.
An even earlier reference to such malt was recorded by William Harrison, in his "Description of England", In some places it [malt] is dried at leisure with wood alone, or straw alone, in other with wood and straw together, but, of all, the straw-dried is the most excellent.
For the wood-dried malt, when it is brewed, beside that the drink is higher of colour, it doth hurt and annoy the head of him that is not used thereto, because of the smoke.
Such also as use both indifferently do bark, cleave, and dry their wood in an oven, thereby to remove all moisture that should procure the fume Brown Malts are dryed with Straw, Wood and Fern, etc.
The straw-dryed is the best, but the wood sort has a most unnatural Taste, that few can bear with, but the necessitous, and those that are accustomed to its strong smoaky tang; yet it is much used in some of the Western Parts of England, and many thousand Quarters of this malt has been formerly used in London for brewing the Butt-keeoing-beers with, and that because it sold for two shillings per Quarter cheaper than Straw-dryed Malt, nor was this Quality of the Wood-dryed Malt much regarded by some of its Brewers, for that its ill Taste is lost in nine or twelve Months, by the Age of the Beer, and the strength of the great Quantity of Hops that were used in its preservation.
The hydrometer transformed how beer was brewed. Before its introduction beers were brewed from a single malt: Using the hydrometer, brewers could calculate the yield from different malts.
They observed that pale malt, though more expensive, yielded far more fermentable material than cheaper malts. For example, brown malt used for Porter gave 54 pounds of extract per quarter, whilst pale malt gave 80 pounds.
Once this was known, brewers switched to using mostly pale malt for all beers supplemented with a small quantity of highly coloured malt to achieve the correct colour for darker beers.
The invention of the drum roaster in by Daniel Wheeler allowed for the creation of very dark, roasted malts, contributing to the flavour of porters and stouts.
Its development was prompted by a British law of forbidding the use of any ingredients other than malt and hops. Porter brewers, employing a predominantly pale malt grist, urgently needed a legal colourant.
Wheeler's patent malt was the solution. Louis Pasteur 's discovery of yeast's role in fermentation led to brewers developing methods to prevent the souring of beer by undesirable microorganisms.
Many European nations have unbroken brewing traditions dating back to the earliest historical records. Beer is an especially important drink in countries such as Belgium, Germany, Austria, Ireland, UK, France, the Scandinavian countries, Poland, the Czech Republic, Spain and others having strong and unique brewing traditions with their own history, characteristic brewing methods, and styles of beer.
Unlike in many parts of the world, there is a significant market in Europe the UK in particular for beer containing live yeast. These unfiltered, unpasteurised brews are more challenging to handle than the commonly sold "dead" beers; "live" beer quality can suffer with poor care, but many people prefer its taste.
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Gone for a Burton: Boulton, Christopher Original Author August Colicchio, Tom Foreword October Are you hungry yet?
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