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

PBLoomis at aol.com PBLoomis at aol.com
Thu May 13 08:01:26 PDT 1999

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).

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