hist-brewing: translation

Rudolph Ladan ladan at frg.eur.nl
Fri Dec 8 01:19:14 PST 2000


I have tried to translate the Dutch text::

Jopen Koyt is a ruby colored beer of topfermentation, brewed according to a
recipe of 1401 of the city of Haarlem. The ordinance of the brewers [of 1401]
states this beer has to be brewed of malt of barley, malt of wheat, oats and
pure water. The recipe demands the use of ‘gruit’, a medieval mixture of herbs,
of which gale [Myrica Gale] is the dominant one. The beer is bottled without
filtering and (again) ferments after bottling. In this way a unique beer is made
with a warm taste and a herbal character. Jopen Koyt is the only ‘gruit’-beer in
the world that is brewed with oats.


Jopen Koyt is een roodbruin bier van hoge gisting dat wordt gebrouwen
volgens Haarlems stadsrecept uit 1401. In dit brouwerskeur staat beschreven
hoe het bier moet worden gebrouwen uit speciale gerste- en tarwemouten,
haver en zuiver water. Het recept vereist 't gebruik van "gruit", een
middeleeuws kruidenmengsel waarin gagel zeer bepalend is. Het bier wordt
ongefilterd afgevuld en gist na op de fles. Zo ontstaat een uniek bier met
een verwarmende smaak en een kruidig karakter. Jopen Koyt is het enige
gruitbier ter wereld wat gebrouwen wordt met haver.


So far for the text. Haarlem is a Dutch city, some 15 miles from Amsterdam. In
the Middle Ages there were a lot of breweries in Haarlem. Beer was the main
export product of Haarlem. A few years ago a group of enthusiasts started
brewing this Jopen Koyt. I drank a few bottles last year. I think it is one of
the better ‘remakes’ of a medieval (Dutch) beer.

Best regards,

Rudolph Ladan



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