SC - sotelties

[Stefan li Rous]

sca-cooks at ansteorra.org wrote:
<<<<<When making the wort for beer, the malt is extracted
into hot water, which, in turn, becomes syrup.  So,
while malt syrup is certainly period (it would have to
be, wouldn't it), I can't say whether or not it was
commercially available.  >>>>>>>

_Country House Brewing in England 1500-1900_ indicates that malt extract (the really thick syrup) was first developed/used by the British Royal Navy in the late, late 1600's or early 1700's for use during their long voyages, remote outposts and colonial trips as a means of providing beer for sailors and subjects.  They found that it kept far longer than the fermented beer, and allowed for longer deployments/tours . . . cannot travel without adequate ale provisions, afterall.

Simple all grain beer production doesn't require boiling the wort down into syrup.  While you will lose about 1/2 gallon of a 6 gallon boil over an hour, that doesn't really get us to the syrup being discussed.  The intentional boiling down to that consistancy takes way more time and fuel than regular mash/boil.  

niccolo difrancesco