SC - Rice Flour

[Kathleen M Everitt]

L Herr-Gelatt and J R Gelatt wrote:

> Not being an expert here, I think I'll butt in anyway. I have not tasted ale
> actually brewed in the middle ages (not in this lifetime ;^D). However, I
> have had keg-brewed ale, ably brewed up by my brother Tigranes, and it was
> fizzy. Not as fizzy as bottle fermented, not as fizzy as force carbonated,
> but definately fizzy. We got a modest head. Reminded me of slightly flat ale
> (like the second half of the pitcher ordered at the sports bar!) . The
> recipe was a honey-amber, and half the wort was keg-brewed, the other half
> bottled. The bottled honey-amber was fizzier, no doubt about it. BUT, the
> keg-brew, from a keg sealed with brewer's pitch, was indescribably
> wonderful. It was not, however, as clear as the bottle brew. Flavor-wise,
> Oak Chips do not do justice to a good wort. The keg's the thing. Bubbles or
> not, there's no substitute for taste.
> 
> Aoife, a recent convert

The level of fizziness, or the lack thereof, would be along the lines of
a modern English bitter or mild: not totally flat, but distinctly less
fizzy than American beers or Guinness, which is quite heady indeed. Bear
in mind that these ales were formulated with that final effect in mind,
which effect was originally achieved through keg-conditioning.

Clarity, BTW, is a pretty modern brewer's judging criteria. A period
brewer would have been more concerned with the flavor and mouth feel or
gravity. See La Pensee's "A Historical Companion to House-Brewing" in
lieu of a detailed rant from yours truly.

If you're really, really good, I'll ask my buddy Ateno (yes, Kael, THAT
Ateno) for his permission to send or post our mutually conceived
redaction for Markham's Strong Ale, which is flavored or "blinked" with
actual fresh oak branches. Amazing stuff, and the first [virtually]
unhopeed English ale that I really liked, for all that it tastes a bit
like Belgian Doppel.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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