[Sca-cooks] beer

[Phil Troy / G. Tacitus Adamantius]

On Sep 1, 2006, at 9:19 AM, Cat Dancer wrote:

>
> To wrench this back to something resembling on-topic, are lambics even
> remotely period?

According to this,

http://ourworld.compuserve.com/homepages/pvosta/pcrbier1.htm

yes, if possibly somewhat late in period (earliest known written  
reference is 16th century, and describes the process as being from an  
old recipe).

Certainly soured wheat beers and lightly hopped ales flavored with  
spices and fruits, are. An early post-period, non-Belgian example I'm  
particularly fond of is the Giulielma Penn recipe for apple beer,  
which is a hopped ale made using apple juice instead of water, for  
mashing one's barley malt, then hopped and fermented like any other  
ale. Which is different from lambic, but still...

Adamantius