Posted on 01/18/2011 6:27:27 PM PST by SunkenCiv
At the Celtic site, barley was soaked in the specially constructed ditches until it sprouted, Stika proposes. Grains were then dried by lighting fires at the ends of the ditches, giving the malt a smoky taste and a darkened color. Lactic acid bacteria stimulated by slow drying of soaked grains, a well-known phenomenon, added sourness to the brew.
Unlike modern beers that are flavored with flowers of the hop plant, the Eberdingen-Hochdorf brew probably contained spices such as mugwort, carrot seeds or henbane, in Stika's opinion. Beer makers are known to have used these additives by medieval times. Excavations at the Celtic site have yielded a few seeds of henbane, a plant that also makes beer more intoxicating.
"These additives gave Celtic beer a completely different taste than what we're used to today," Stika says.
(Excerpt) Read more at sciencenews.org ...
GNARLY BARLEY Charred barley grains from an Iron Age Celtic settlement, such as these, inspired experiments to determine that they had been malted as part of a brewing operation that produced beer with a smoky and somewhat sour taste.H.-P. Stika
celtic beer site:freerepublic.com
Better Iron Age than Iron City.
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We live in the Permanent Press Age.
beer is food
Has Nelson visited a British public house recently? Sounds exactly like the "bitters" from any number of small brewers (Hook Norton, for ex). It's commonly served from a wood barrel, always at room temperature (plenty cold enough!), and is usually cloudy toward the bottom of the keg. And discretion is always needed. Two pints of Old Hooky will totally screw up your coordination!
In a word “Beer”
Bookmark for later, Beer now
TT
where can I get some?
Annd... "When you're down to 'Ganset, you're outta beer!"
Not to mention Ox Cart, so I won't.
I thought that was the whole point of imbibing the stuff. Oh, that and the taste. I just drink it for the taste. Right!
brew-ping!!!
I just had a curious beer last week.
Walgreens offers “Big Flats 1901” brewed by Gennesee for 2.99 a six.
So I gave it a go. It was not disgusting, but it has NO Malt or Barley.
It was citrusy from the hops, with a body that was likely corn and rice.
That is the only 6 of that I will buy.
Just made 5 gallons last month, first time in about 3 years. Need to do it (brew it) more often!
Epic Pic WIN
I haven’t had one since college. I wonder if they still taste awful?
This should be fun. Please add me to your ping list and thank you!
Whatever were they thinking?!?
Gentle heat only for pale malt; anything over 220F or so kills the enzymes needed for GOOD brewing malt...and that is quite a bit less than the charring temp.
OH; these were reject grains, that fell into the drying fires?
smoky taste and a darkened color. Lactic acid bacteria stimulated by slow drying of soaked grains, a well-known phenomenon, added sourness to the brew.
This stuff sounds wonderful: poisoned burnt vinegar beer, with added henbane.
They should have just stuck to drinking Irn Bru...and I'll stick to Killian's Red.
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