SC - Re: Roman Recipes LONG

[Philip & Susan Troy]

Jenne Heise wrote:
> 
> > <<  Hops does not
> >  appear to be used much early on >>
> > Actually, from my understanding, hops were used early on. They were used as a
> > potherb and medicinally. Agreed, they were not used for brewing early on but
> > other plants were used in their place. It appears that hops were eventually
> > relegated to brewing because they possessed all the qualities of the other
> > herbs used earlier and they grow fast enough that commercial brewers took an
> > interest.
> 
> Hildegarde of Bingen's _Physica_ mentions hops used for brewing (12th
> century German).

I seem to recall reading that hops have been used in brewing (or rather,
as one of several gruit ingredients) on the Continent since at least the
eighth or ninth centuries C.E. Their acceptance in Britain was slow in
coming because, I gather, the importation of Flemish beer, laced with
hops for their perceived or genuine preservative qualities, was
upsetting the trade in unhopped English ale both by being a foreign
import and by having a longer shelf life.

The "pernicious weed" may actually have had some preservative qualities,
but given the number of hopped ales I've seen go bad, I suspect the
bitter flavor's ability to counteract the sourness of an infected beer
is at least as significant as any genuine preservative qualities. Hops'
other important role, as a soporific, is pretty well-documented.
    
Adamantius, not especially interested in this either but who can look
this info up if anybody cares ;  )
- -- 
Phil & Susan Troy

troy at asan.com