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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. Ale was originally bittered with gruit, a mixture of ...
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.
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]
The medieval household was, like modern households, the center of family life for all classes of European society. Yet in contrast to the household of today, it consisted of many more individuals than the nuclear family. From the household of the king to the humblest peasant dwelling, more or less distant relatives and varying numbers of ...
The Parish ale or church ale was a party or festivity in an English parish at which ale was the chief drink. It was typically a fundraising occasion for the parish that might include music and dancing. Very common in the later Middle Ages, parish ales encountered some opposition after the English Reformation, though some survived until modern ...
In Europe during the Middle Ages, beer, often of very low strength, was an everyday drink for all classes and ages of people. A document from that time mentions nuns having an allowance of six pints of ale each day. [citation needed] Cider and pomace wine were also widely available; grape wine was the prerogative of the higher classes ...
Pale ale is a golden to amber coloured beer style brewed with pale malt. [1][2][3] The term first appeared in England around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and ...
Bitter. A pint of bitter. Bitter is the broad term applied to a well-hopped pale ale, from about 3.5% to 7% in strength and pale gold to dark mahogany in colour. English brewers have several loose names for variations in beer strength, such as best bitter, special bitter, extra special bitter, and premium bitter.