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Small beer (also known as small ale or table beer) is a lager or ale that contains a lower amount of alcohol by volume than most others, usually between 0.5% and 2.8%. [1] [2] Sometimes unfiltered and porridge-like, it was a favoured drink in Medieval Europe and colonial North America compared with more expensive beer containing higher levels of alcohol. [3]
Ale. A glass of real ale from an English pub. Ale is a type of beer, brewed using a warm fermentation method. [1][2] In medieval England, the term referred to a drink brewed without hops. [3] As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative.
Philistine pottery beer jug. Beer is one of the oldest human-produced drinks. The written history of ancient Egypt and Mesopotamia records the use of beer, and the drink has spread throughout the world; a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer-recipe, describing the production of beer from barley bread, and in China ...
Alcoholic beverages in the Indus Valley civilization appeared in the Chalcolithic Era. These beverages were in use between 3000 BC and 2000 BC. Sura, a beverage brewed from rice meal, wheat, sugar cane, grapes, and other fruits, was popular among the Kshatriya warriors and the peasant population. [28]
Alewife (trade) Mother Louse, a notorious alewife in Oxford during the mid 17th century, by David Loggan [1][2] An alewife, also brewess[3] or brewster, [4] was a woman who brewed ale for commercial sale. Women have been active in brewing since before the process's industrialisation.
A 1998 attempt to recreate medieval English "strong ale" using recipes and techniques of the era (albeit with the use of modern yeast strains) yielded a strongly alcoholic brew with original gravity of 1.091 (corresponding to a potential alcohol content over 9%) and "pleasant, apple-like taste". [98]
Westmalle Dubbel was imitated by other breweries, Trappist and commercial, Belgian and worldwide, leading to the emergence of a style. Dubbels are understood to be a fairly strong (6–8% ABV) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character. Examples are: Westmalle Dubbel, Chimay Red ...
The most common method of (indirectly) measuring the amount of extract in the wort or beer is by measuring the density of the liquid, often performed using a hydrometer, and converting the density measurement to extract, the mass fraction of sugars in the wort or beer. Hydrometers can be calibrated with a number of scales.