SC - Beer

[Robin Carroll-Mann]

Source: Luis Lobera de Avila, _Banquete de Nobles Caballeros_ 
(Spanish, 1530)
Translation: Brighid ni Chiarain (Robin Carroll-Mann)

Chapter XII
Of beer and of its properties and of its benefits and dangers

Beer is water cooked with wheat, barley, oats and hops; and of this 
there are two types: a heavy one, which is called double-beer 
[duplabiera]; the other is more delicate.  The heavy one is not as good 
as the delicate one.  The delicate one is of two types: one which does 
not contain much hops, and the other which has a lot.  The one which 
does not have much hops is the one which is in use.

To be good, beer must be composed of wheat, barley, oats and hops 
(which in Flanders is called "the beer herb"), and good water.  These 
grains must be good and not spoiled.  It must be thoroughly cooked and 
then well purified.  It must be clear and not turbid.  It must have been 
made some time ago, cleansed of the dregs and not acidic.

Beer made under these conditions is fresh and cold, although it creates 
gross humors in bodies, compared to wine.  The heavy beer makes 
gross humors; the delicate one, not as much.

Beer augments the forces and augments the flesh; it is of great 
sustenance, augments the blood, provokes urine, helps to produce 
stool, loosens the belly, especially if it contains a lot of hops; although 
with a lot of hops it endangers those who have a weak brain, as it 
inebriates them, and the inebriation lasts longer than that from wine.  
That which is not well cooked cools only slightly, and swells the belly.  
The acidic kind endangers the stomach; the turbid kind is obstructive, 
and it greatly endangers those who suffer from stones; it fattens, 
causes inflammation and shortness of breath and engenders much 
phlegm.  That which is from bad grains engenders bad humors, and the 
contrary: from good grains, good humors.  That which is ill-cooked 
causes windiness in the stomach and belly and twistings and colic, and 
does not digest easily.  That which is not aged and purified of its dregs 
and is very recent causes strangulation [of the bladder] and also causes 
the same dangers as beer that is not well cooked.  For that reason, 
whoever must drink beer, it should be good and at the beginning of the 
meal or supper; and see that it has the aforesaid properties, because 
they produce good effects.  And because in Spain there are many good 
wines and good water and there is little need of beer and it is not 
customary, I will not enlarge on this material.

It remains to speak of water, because many gentlemen and lords drink 
it, so I will speak of its selection and benefits.  And nevertheless, others 
make beer only from barley, very good and well cooked, and with hops.  
This would be more salutary and temperate and would be more 
deobstruent and medicinal.



Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net