hist-brewing: Re: hist-brewing-digest V1 #322

[PBLoomis at aol.com]

In a message dated 5/12/99 7:29:40 AM EST, nerenner at umich.edu writes:

<< 
 >Jim writes:
 >><snip>Can someone tell me what this froth [was] called?
 >
 >I've read it referred to as "Godisgood."
 
 Or barm.
  >>
	I thought barm was like a sourdough starter, put in a bowl in the 
bottom of the fermenter, and the cooled wort run in on top of it.  That's the 
impression I got reading Wm. Harrison's section on brewing in his Description 
of England (1577).
	Scotti

-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com