[Sca-cooks] Brown Ale - was, Re: newbee cook attempting feast for the first timeindecember
kiridono at gmail.com
Fri Jun 5 15:58:04 PDT 2009
I've forwarded this query to Master Terafan Greydragon, one of our premier
brewers...and thankfully returned to Atlantia! I'll let you know what he
has to say...not that there are folks who can respond here, but thought he
might have a different slant on the topic!
On Fri, Jun 5, 2009 at 6:49 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:
> On Jun 5, 2009, at 5:34 PM, Terry Decker wrote:
> So what kind of feast is thoroughly documented good food served at
>> appropriate temperature on time and in good order with 1503 brown ale to
>> wash it down?
> You know, I'm not finding a lot of evidence for toasting of malt (although
> pale malt can give you an amber beer).
> Do we have any strong evidence for the existence of dark malts in period?
> I'm pretty sure Digby and Plat never specify what kind of malt to use, or
> how to make it, and Markham tells how to make it, but never says anything
> (that I can recall) about roasting it; as far as I know, what he's using is
> raw, white malt.
> So what's making all this alleged late-medieval nut-brown ale brown? Or is
> it another of those "X is period, so anything in the category of X must be
> period" thingies?
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
> -- Rabbi Israel Salanter
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