SC - malt

[grizly at mindspring.com]

When you stop to consider simple mash then fermentation is the foundation of all modern liquors, you see that you can ferment/brew with nearly any substance as long as you can convert the complex starches inherent in the sugar supply into usable sugars. . . potatoes, sugar cane, molasses, honey, cactus, milk, rye, even turnips (anything with starches and/or sigars present) can all be used as a fermentation base if you have the right enzymatic conversion.  Liquors are made by then distilling the fermented liquids to remove the alsohol and concentrate them (corn mash distilled to white lightning is a recognizable example).  

Single malt scothes are simply beers that have no hops and were ditilled instead of carbonated.

Beers by definition, though, need to have a malted grain involved somewhere.  Honey and malt make braggot

niccolo difrancesco


sca-cooks at Ansteorra.ORG wrote:
> Actually, you can brew without malt, consider tizwin (I think the spellingis correct for the Apache popskull made from the simple fermentation of
maize).

Bear

> Malt has been used back to Sumerian times and prolly before.  It is
> impossible to make beer or ale without it. 
> 
> Regards, Puck
> 
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