Spiced ale refers to traditional ales flavored with non-traditional spices and herbs. Spiced ales are sometimes brewed as a seasonal beer, such as during the time of Christmas or other holidays.[1][2]
History
editAn early written reference about spiced ale can be found in Geoffrey Chaucer's The Miller's Tale:
Before about AD 1700 the word ale referred to a malt beverage made without hops, in contrast to hopped beer.[4] In the early modern period the word ale can also refer to a beer brewed with a small quantity of hops.[a]
Sir Hugh Plat's Delightes for Ladies, published 1602, describes several ways to flavour previously brewed ales:[6]
I Cannot remember that euer I did drinke the like sage ale at any time, as that which is made by mingling two or three droppes of the extracted oyle of sage with a quart of Ale, the same beeing well brued out of one pot into another: and this way a whole Stand of sage ale is very speedily made. The like is to bee done with the oyle of Mace or Nutmegs. But if you will make a right gossips cup that shall farre exceed all the Ale that euer mother Bunch made in her life time, then in the bottling vp of your best Ale, tunne halfe a pinte of white Ipocras that is newly made, and after the best receipt, with a pottle of Ale, stoppe your bottle close, and drinke it when it is stale: Some commend the hanging of roasted Orenges prickt full of Cloues in the vessell of Ale till you find the taste therof sufficietly graced to your own liking.
Costmary (also called alecost) is a bitter aromatic plant and was frequently put into ale.[7] The 16th-century physician Thomas Cogan, describes "Alecoast Ale" in his Haven of Health as a pleasant drink.[8] The plant is also mentioned in Gerard's Herball, or Generall Historie of Plantes in connection with ale.[b]
Thomas Short in Medicina Britannica notes about meadowsweet that an "Infusion of the Leaves, in Wine or Ale, gives them a most grateful Smell and Taste, like Burnet".[10] Likewise, he recommends avens root for flavouring wine and ale.
Braggot is a drink brewed from ale, honey, spices and herbs.[11] It was esteemed in Wales and the West of England.[12] The drink also appears as bragot, bracket, bragget and the like in written sources. According to Hornsey it took its name from the Old Celtic word bracis, which is evinced by Pliny and Columella as the Gaulish name for a form of grain.[13] An Old English dictionary states the word derives from brag, meaning malt in Cornwall and Wales, and got, meaning honeycomb.[13] One of the laws of the medieval Welsh king Hywel Dda specifies that a farmer should render one vat of mead as a tribute.[13] If mead was unavailable, two vats of braggot were to be paid instead. Failing this, four vats of common ale would be acceptable. Historical braggot recipes can be found for example in The Customs of London,[14] The Haven of Health,[15] The Jewel House of Art and Nature,[16] The Closet Opened[17] and The Whole Duty of a Woman.[18] Generally the drink is made by adding honey and spices to previously brewed ale and refermenting the mixture for some time. In some old recipes the base ingredient is specified either as small ale or strong ale. Wright's Dictionary of Obsolete and Provincial English contains a recipe from a 14th century manuscript:[12]
To make Bragotte. Take to x galons of ale, iij potell of fyne worte, and iij quartis of hony, and putt therto canell ʒ. iiij, peper schort or long, ʒ. iiij., galingale, ʒ. j., and clowys, ʒ. j., and gingiver, ʒ. ij.
Notes
edit- ^ "The Liquor call'd Ale, in distinction from beer, is usually of less strength; and is less tinctured with the hop : being intended for drinking soon after it is brewed; not for keeping years as the other."[5]
- ^ "Costmarie is put into Ale to steepe, as also into the barrels and Stands amongst those herbs wherewith they do make Sage Ale; which drinke is very profitable for the diseases before spoken of."[9]
References
edit
- ^ "Holiday and Christmas ales 2014: A taste-testing guide to 18 festive Northeast Ohio brews". cleveland.com. 18 November 2014. Retrieved 29 March 2015.
- ^ O'Brien, C.M. (2006). Fermenting Revolution: How to Drink Beer and Save the World. New Society Publishers. pp. 190–191. ISBN 978-0-86571-556-1.
- ^ Chaucer, The Miller’s Tale, lines 3378-9.
- ^ Harrison, John (1991). Old British Beers and How to Make Them. London: Durden Park Beer Club. p. 2.
- ^ Watkins, George (1767). The Compleat English Brewer. London: J. Cooke. pp. 110–111.
- ^ Platt, Sir Hugh (1602). Delightes for Ladies. London: Peter Short.
- ^ Halliwell-Phillips, J. O. (1887). A Dictionary of Archaic and Provincial Words. Vol. 1. London: J. R. Smith. p. 40.
- ^ Cogan, Thomas (1612). The Haven of Health. London: Printed by Melch. Bradwood for John Norton. p. 69-70.
- ^ Gerard, John (1633). The herball, or Generall historie of plantes. London: Printed by Adam Islip, Joice Norton and Richard Whitakers. p. 649.
- ^ Short, Thomas (1751). Medicina Britannica, or A treatise on such physical plants, as are generally to be found in the fields or gardens in Great-Britain. London: Philadelphia re-printed, and sold by B. Franklin, and D. Hall. p. 178.
- ^ Renfrow, Cindy (1995). A Sip Through Time. p. 254. ISBN 9780962859830.
- ^ a b Wright, Thomas (1880). Dictionary of Obsolete and Provincial English. Vol. 1. London: G. Bell. p. 247-248.
- ^ a b c Hornsey, Ian S. (2003). A History of Beer and Brewing. Cambridge: The Royal Society of Chemistry. pp. 258–259.
- ^ Arnold, Richard (1811). The Customs of London, otherwise called Arnold's Chronicle. London: Printed for F. C. and J. Rivington (first published about 1502). p. 188.
- ^ Cogan, Thomas (1612). The Haven of Health. London: Printed by Melch. Bradwood for John Norton. p. 230-231.
- ^ Plat, Sir Hugh (1653). The Jewel House of Art and Nature. London: Printed by Bernard Alsop. p. 64-65.
- ^ Kenelm, Digby (1677). The Closet of the Eminently Learned Sir Kenelme Digby Kt. Opened. London: Printed by H.C. for H. Brome. p. 100-101.
- ^ Anonymous (1701). The Whole Duty of a Woman: Or a Guide to the Female Sex. London: Printed for J. Guillim. p. 106.