[Sca-cooks] Ale with soup consistency

[Joel Lord]

Directly on that subject, this blog is by someone who is actively 
working on recreation of early beer based on all sorts of sources:

https://thedraughtsaredeep.wordpress.com/

I'm not sure he's come up with something _quite_ that thick, but he's 
definitely headed in that direction.

On 7/18/2015 5:25 PM, Drew Shiel wrote:
> I was recently given a copy of Georges Duby’s 1961 work, Rural Economy and
> Country Life in the Medieval West. Early on in the book, speaking of the
> 9th and 10th century in England, Duby describes a form of ale that seems,
> at best, unusual. ‘Ale had often the consistency of thick soup and so could
> be counted perhaps more as a food than a drink’. He doesn't cite any source
> for this, but it's an odd enough concept to follow up on.
>
> Thus far, I've found various gruels (often milk based, and not fermented)
> and kisiel, a Polish fermented barley soup (but also milk based) - but
> nothing I'd really describe as a thick ale.
>
> Now, the 60s weren't a time for rigorous research on topics like this, and
> food wasn't Duby's focus. So is he making this up, or repeating hearsay, or
> was there actually such an ale?
>
>   Le meas,
> Aodh
>


-- 
Joel Lord
Web Administrator, Alpha Psi Omega Grand Cast
etc... etc... etc...