Spiced ale explained

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]

History

An early written reference about spiced ale can be found in Geoffrey Chaucer's The Miller's Tale:

...He sente hire pyment, meeth, and spiced ale,

And wafres, pipyng hoot out of the gleede...[2]

Before about AD 1700 the word ale referred to a malt beverage made without hops, in contrast to hopped beer.[3] In the early modern period the word ale can also refer to a beer brewed with a small quantity of hops.

Sir Hugh Plat's Delightes for Ladies, published 1602, describes several ways to flavour previously brewed ales:[4]

Costmary (also called alecost) is a bitter aromatic plant and was frequently put into ale.[5] The 16th-century physician Thomas Cogan, describes "Alecoast Ale" in his Haven of Health as a pleasant drink.[6] The plant is also mentioned in Gerard's Herball, or Generall Historie of Plantes in connection with ale.

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".[7] Likewise, he recommends avens root for flavouring wine and ale.

Braggot is a drink brewed from ale, honey, spices and herbs.[8] It was esteemed in Wales and the West of England.[9] The drink also appears as bragot, bracket, bragget and the like in written sources. An Old English dictionary states the word derives from brag, meaning malt in Cornwall and Wales, and got, meaning honeycomb.[10] One of the laws of the medieval Welsh king Hywel Dda specifies that a farmer should render one vat of mead as a tribute. 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 (early 16th-c.),[11] The Jewel House of Art and Nature (1653)[12] and The Whole Duty of a Woman (1701).[13] 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:

Some old porter recipes contain liquorice extract as an ingredient. This flavouring appears as Spanish juice or Leghorn juice in early 19th century texts.[14] [15]

Notes and References

  1. Web site: Holiday and Christmas ales 2014: A taste-testing guide to 18 festive Northeast Ohio brews. cleveland.com. 18 November 2014 . 29 March 2015.
  2. Chaucer, The Miller’s Tale, lines 3378-9.
  3. Book: Harrison . John . Old British Beers and How to Make Them . London: Durden Park Beer Club . 1991 . 2 .
  4. Book: Platt . Sir Hugh . Delightes for Ladies . 1602 . Peter Short . London .
  5. Book: Halliwell-Phillips . J. O. . A Dictionary of Archaic and Provincial Words . 1 . 1887 . J. R. Smith. London . 40.
  6. Book: Cogan . Thomas . The Haven of Health . 1612 . Printed by Melch. Bradwood for John Norton . London . 69–70.
  7. Book: Short . Thomas . Medicina Britannica, or A treatise on such physical plants, as are generally to be found in the fields or gardens in Great-Britain 3rd ed. . 1751 . reprinted, and sold by B. Franklin, and D. Hall . Philadelphia . 178.
  8. Book: Renfrow . Cindy . A Sip Through Time . 1995 . 254 . C. Renfrow . 9780962859830.
  9. Book: Wright . Thomas . Dictionary of Obsolete and Provincial English . 1 . 1880 . London: G. Bell . 247–248.
  10. Book: Hornsey . Ian S. . A History of Beer and Brewing . 2003 . The Royal Society of Chemistry . Cambridge . 258–259 . 978-0-85404-630-0 .
  11. Book: Arnold . Richard . The Customs of London, otherwise called Arnold's Chronicle 2nd ed. (first published about 1502) . 1811 . Printed for F. C. and J. Rivington . London . 188.
  12. Book: Plat . Sir Hugh . The Jewel House of Art and Nature . 1653 . Printed by Bernard Alsop . London . 64–65.
  13. Book: Anonymous . The Whole Duty of a Woman: Or a Guide to the Female Sex 3rd ed . 1701 . Printed for J. Guillim . London . 106.
  14. Book: Mackenzie . Colin . Five Thousand Receipts in all the Useful and Domestic Arts . 1829 . Published by J.J. Woodward . Philadelphia . 129.
  15. Book: Morrice . Alexander . A Treatise on Brewing 3rd ed . 1802 . Printed by Knight and Compton . London . 133.