hist-brewing: The taste of yesteryear

[bjm10 at cornell.edu]

On Wed, 6 Jan 1999, George De Piro wrote:

> such a mashing procedure, called "turbid mashing."  Lambic
> brewers want starch in their wort; it provides nutrients for the
> wild bugs that live and breed in the brew (sounds appetizing
> when put that way, no?).

Actually, it does, given my background in microbiology...


> Well, much beer was made for quick consumption.  It was drunk
> before it could go sour.  That is one reason beer was brewed at

Small beer was, certainly, as was a good deal of "ordinary".  However,
"keeping ale" was made to keep, let those adventitious bacterial and
Brettanomyces cultures do their magic (mmm Brett...)


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