I'm reading Peter Haydon's 'Beer and Brittania: An Inebriated History of Britain' and have become interested in the gradual replacement of ale by beer during the medieval period. I would like to try ale - not the synonym for bitter beer, or IPA, or 'real ale' - but the original and distinct unhopped drink made from malted barley, water and yeast alone. Is it produced anywhere, or does anyone have any recipes?
In hope.
Clifford Shelley
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clifford shelley
The Submarine Captain writes:
On the other hand, lambics while they do containg hops, contain aged or staled hops that impart neither bitterness nor flavor and are used only for their preservative properties. Lambics are typically about 50% wheat, though, not pure barley.
Pierre Jelenc         |      New on Home Office Records: Ethan Lipton
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Pierre Jelenc

" Lambics are typically about 50% wheat,
30-35% unmalted wheat, 65-70% malted barley, for getting the figures right (depending on which brewer). I wouldn't be surprised to learn that some at some oats, and Belle-Vue etc. maize flakes... Joris
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Joris Pattyn

collection of yeasts (strains and types and probably bacteria) used in medieval times would produce flavour profiles much different than that derived from a single yeast strain as is generally used today. I believe that medieval ales were also drunk quite young - some even whilst still in what today would be termed primary fermentation. have fun cheers rb
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Thanks for comments and pointers.
Based on your comments I now believe ale was probable widely variable in taste and quality and so long as it did its job - bug free and safe to drink, and inebriate - that was good enough.
I will start with a very simple 'procedure' with only three ingredients and see what happens.
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clifford shelley

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