sanitation back in the day

Jack · 11-06-2006, 03:17 PM

I'm just curious. Sanitation is obviously extremely important for making beer.

... So how was beer made before the invention of sanitizers?

Was beer just less good or even bad?

Has anyone ever made a batch without sanitizing their equipment first just to see what the results would be as a historical experiment?

Evan! · 11-06-2006, 03:38 PM

There was merely less consistency. Lack of sanitary processes doesn't ensure that your beer will be infected, it just increases the probability. So some batches would turn out fine, others would be infected. Modern sanitary practices simply reduce the likelihood of an infection, thus increasing the consistency of the finished product.

I've never done a non-sanitized batch before, because I don't have the time to take a chance on an "historical" experiment...but I have seen major mishaps in sanitation end up with perfectly great beer.

Todd · 11-06-2006, 03:42 PM

Quote:

Originally Posted by Jack

I'm just curious. Sanitation is obviously extremely important for making beer.

... So how was beer made before the invention of sanitizers?

Was beer just less good or even bad?

Has anyone ever made a batch without sanitizing their equipment first just to see what the results would be as a historical experiment?

I might be wrong but I would assume that the lack of population would lead to less molds and bateria floating around.

Fiery Sword · 11-06-2006, 03:52 PM

I've always toyed with the idea of doing an open/spontaneous fermentation in a big vat out in the yard but I figured my local "wild" yeasties would end up tasting like airport emissions, hot pavement, low tide salt marshes and brazillian rotisserie mystery-meat from the house next door. Revere, Mass is not Brussels!

ultraplop · 11-06-2006, 11:36 PM

There are breweries that still use the open fermentation methods and prodcuce good beer with the natural wild yeasts. With a fermentation without yeast cultures you just have to hope that the yeast that dominate your brew are good. In ancient times I bet there was a lot of not so good brews in certain areas depending on the quality of the wild yeast.

Also, I am pretty sure that ancient beer was usually high in alcohol in order to compensate for lack of sanitation.

**olllllo** · 11-07-2006, 02:48 AM

Sanitation is relative.

People in the middle ages didn't bath but once a year.

Even in the 20th century spoiled meat was sold to the masses.
Read, "The Jungle" by Upton Sinclair.

chillHayze · 11-07-2006, 03:21 AM

Quote:

Originally Posted by Fiery Sword

I've always toyed with the idea of doing an open/spontaneous fermentation in a big vat out in the yard but I figured my local "wild" yeasties would end up tasting like airport emissions, hot pavement, low tide salt marshes and brazillian rotisserie mystery-meat from the house next door. Revere, Mass is not Brussels!

You got it.

I like the fact that they used the remnants of the last batch (trub) in the next batch. All before knowing even knowing why it worked let alone what yeast even was. How did they make the first batch, then? Wild yeasts.

disaffected · 11-07-2006, 05:24 AM

Quote:

Originally Posted by Todd

I might be wrong but I would assume that the lack of population would lead to less molds and bateria floating around.

I don't know. Molds and bacteria outnumber us humans many trillions to one.

**Yuri_Rage** · 11-07-2006, 05:30 AM

Quote:

Originally Posted by Todd

I might be wrong but I would assume that the lack of population would lead to less molds and bateria floating around.

Then again, hygiene standards were far less than ours today. Except in the case of Cheesefood or Dude.

Quote:

Originally Posted by ultraplop

There are breweries that still use the open fermentation methods and prodcuce good beer with the natural wild yeasts.

Most of these are in advantageous locations, where the wild yeast and bacteria present are largely beer friendly (certain areas of Belgium, in particular).

People are incredibly resourceful, and they do indeed learn from mistakes and good fortune. I bet even some of the most ancient brewers figured out that heat/boiling could improve their end product in some way, shape, or form. We don't give our predecessors enough credit sometimes, IMHO.

**johnsma22** · 11-07-2006, 05:49 AM

Quote:

Originally Posted by Fiery Sword

I've always toyed with the idea of doing an open/spontaneous fermentation in a big vat out in the yard but I figured my local "wild" yeasties would end up tasting like airport emissions, hot pavement, low tide salt marshes and brazillian rotisserie mystery-meat from the house next door. Revere, Mass is not Brussels!

I laughed out loud when I read your post. My mom's family are all from Revere and Chelsea. Her maiden name is Botticelli. My uncle Frank Botticelli was a Revere firefighter for 25 years. The only thing he is fighting now are the alligators on the golf course down in Florida!

John