Posted on 08/12/2007 4:39:08 PM PDT by blam
Malt syrup is easily available. I don't know about Blue Ribbon, but we homebrewers use the stuff all the time.
Many of the breweries which were closed by Prohibition went into the malt extract business. There was a large advertising campaign around it. It was pretty much an open secret that almost no one was using the stuff for baking.
In fact several manufacturers would basically print a recipe very similar to yours on the can and say "now don't ever do this, kids."
And I highly recommend you rekindle your old skills. Homebrewing is lots of fun.
L
We made beer from Blue Ribbon Hop Flavored Malt Syrup for years. Ten gallons of water, three envelopes of yesat, a gallon of syrup, five pounds of sugar in a big stainless steel liner from a Navy coffee urn. (we had it on a dolly because it was rounded on the bottom). Bottling and capping took a full evening, but gave us 12 cases to enjoy. Man, was that stuff POTENT!!! Foosh!
Yes, I recall it was NOT one of those beers for drinking in the summer heat while mowing the lawn or other chores. I never used a hydrometer and did not have a clue what the alcohol content was, but it was _not_ 3.2. It was more a "laying in the hammock" beer that precluded useful work. :-)
There is something made in Mexico along those lines. Diastase in the saliva cracks starches into sugars, then the zymase in the yeast goes to work on the sugar. People must really want to drink...
I did a web search. They still make Blue Ribbon Hop Flavored Malt Syrup!!
Expect my typing to deteriorate in the near future...
“...They should make their own microbrew and call it “Bronze Age Brew” or “Bronze Age Ale”. It would sell...”
Bronze-age brews have been on the market for some time now. There is a beer called “Fraoich” (I think I spelled that right), that is brewed in Scotland, using bog myrtle and heather instead of hops. It’s widely available in the United States, and tastes pretty good.
There is also a traditional type of rye beer in Finland, that has been brewed continuously since Neolithic times. It’s not something commercially available (at least, not in the U.S.), as people just make it in their homes, but ancient beer is no stranger to Finland.
‘...From what I know about geologists, I’m sure they’d be pretty good at this kind of “research”....’
No kidding. As a group, they put Russian sailors to shame.
I wonder if cave babes made ham sandwiches?
Add me to the beer ping list perty please.
I think it was closer to 12%. 12%, I believe, is the point at which the boys who make the magic kill themselves off. Most natural wines are around 12%, if I remember correctly. Please feel free to correct where needed.
After the yeasts die off, the zymase is still around. That's why the added sugar will carbonate the bottle, even in a perfectly clarified lager that supposedly has no free yeast cells.
From what I can recall, it would not surprise me, since by the end of a Quart bottle, remembering where I lived was a chore...Not impossible, just to hard to bother with.
Damn, I am going to make some! :-)
Way more than that! Beer would have been infinitely preferable to drink than water, what with people not knowing to pee downstream from where they took their water. Beer caused civilization!
I’ll add you when I get home. This will serve as my reminder to do so.
Please FREEPMAIL me if you want on or off the
"Gods, Graves, Glyphs" PING list or GGG weekly digest
-- Archaeology/Anthropology/Ancient Cultures/Artifacts/Antiquities, etc.
Gods, Graves, Glyphs (alpha order)
No need to explain this ping.
;-)
By then they’ll be too drunk to know why they even thought this up. As yet no other proof the mounds were a distillery; that is other than a hangover. Come to think of it, they arrived at this conclusion based on a prior hangover. What prehistoric site were they mulling over at that time?
The moonshiners have a yeast that, in a few days, go to 20% on sugar. Nobody I know uses it as they are all basically hobbyists cooking up fruit brandies with extra crops and dropped fruit. They are looking for something drinkable (For definitions of drinkable exceeding 150 proof.)
Me too please, having a Sam Adams summer Ale as I type!
/Salute
I’m guess it was NOT an ice cold brewski.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.