The Curiosities of Ale & Beer: An Entertaining History: (Illustrated with over Fifty Quaint Cuts)Bickerdyke, John
History
The Curiosities of Ale & Beer: An Entertaining History: (Illustrated with over Fifty Quaint Cuts)
Bickerdyke, John
Drinking customs; Drinking songs
From a perusal of those queer old collections of quackery, magic,
herb-lore and star-lore, the Saxon Leechdoms, it may be gathered
that our Saxon ancestors brewed a goodly assortment of malt liquors.
They made beer, and strong beer; ale, and strong ale; clear ale,
lithe (clear) beer; and _twybrowen_, or double-brewed ale, the mighty
ancestor of the “doble-doble” beer of Elizabethan times. Besides all
these, there was foreign ale for those whose tastes were too fastidious
to be satisfied with their native productions. {152}
On the authority of the _Alvismál_, it may be said that no distinction
was originally drawn between ale and beer, except, perhaps, that the
latter was considered to be a somewhat more honourable designation; “öl
heitir meth mönnum en meth Asum bjoor” (_i.e._, ale it is called among
men, and among the gods beer).
The _Exeter Book_, a collection of Anglo-Saxon poems, contains the
expressions, “a good beer-drinker,” “angry with ale,” “drunken with
beer,” in close juxtaposition and apparently without any distinction of
meaning. A distinction must, however, have arisen in very early times,
for in the collection of Saxon Leechdoms, mentioned above, a direction
is to be found that a patient is on no account to drink beer, although
he may partake in moderation of ale and wine; and the same work
contains the remarkable and apparently impossible statement that while
a pint of ale weighs six pennies more than a pint of water, a pint of
beer weighs twenty-two pennies less than a pint of water.
The word beer seems gradually to have given place to the word ale,
and though the former may have lingered in some parts of the country,
and the passage from _King Horn_ already quoted shows that in the
thirteenth century it was not quite forgotten—ale became the usual
word to express malt liquor. It was English _ale_ that strengthened
the arm of English bowmen at Crecy and Poictiers, and on many another
well-fought field; and English _ale_ was the “barley-broth” which
“decocted” the cold blood of the dwellers in this land of fogs and
mist “to such valiant heat” and stubborn endurance in their constant
struggles with the valour and chivalry of France.
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account