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Old 04-15-2009, 03:11 PM   #1
riromero
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Default Any historical beer recipes?

I'm looking for some recipes for beers from history. I read that one of the staple foods for transatlantic trips to colonial America was beer because it didn't spoil and was nutritious. Evidently this beer was unhopped. I was thinking it might be fun to make some beers from history and it would be nice to have a recipe rather than just guesswork. Any ideas?


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Old 04-15-2009, 03:17 PM   #2
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i think i actually saw an ancient egyptian recipe, taken from heiroglyphs, on this board a few years back. maybe that is too old for you...but i will bet that there are recipes from our founding fathers out there somewhere if you have the perseverance to look for them.

here is the link to Thomas Jefferson's recipe:
http://www.homebrewtalk.com/f12/thom...son-ale-94598/


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Old 04-15-2009, 04:38 PM   #3
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Lithia Beer West Bend, WI
This beer is from my hometown, I'm not sure if you can track down a recipe though. The small Riverside Brewery/Restaurant in the Downtown area currently has a revisited version of this on tap. Tastes like a fuller bodied American Lager
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Old 04-15-2009, 04:39 PM   #4
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Here's one: http://www.homebrewtalk.com/f14/medi...iences-101776/
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Old 04-15-2009, 05:35 PM   #5
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Quote:
Originally Posted by riromero View Post
I'm looking for some recipes for beers from history. I read that one of the staple foods for transatlantic trips to colonial America was beer because it didn't spoil and was nutritious. Evidently this beer was unhopped. I was thinking it might be fun to make some beers from history and it would be nice to have a recipe rather than just guesswork. Any ideas?
You've just hit on my favorite subject.

The Pilgrims didn't land at Plymouth because it was nice. They were aiming for Virginia. They landed at Plymouth because "...our victualls, being much spente, especially our Beere[...]" In fact, the Royal Navy experimented with malt extract in the 17th century; wort boiled to a paste consistency, meant to be reconstituted with fresh water in the West Indies and fermented aboard ship. Didn't work out, thankfully, otherwise they'd never have invented grog.

Trust me - that beer was hopped. Beer - that is, malt beverage brewed wit hops - was the dominant malt beverage in Europe at that time, and had been since the 14th century. There were pockets of ale - unbittered malt beverage - being brewed in backwater areas of the United Kingdom well into the 19th century, but that was a very, very isolated incidence.

I have a wide range of ideas for you. What are you looking to do? Redact a period recipe to see how it stacks up against what we think of as beer today? I can help you, but you've got to narrow it down, man!

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Old 04-15-2009, 05:55 PM   #6
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As an aside -- you might look around for clones or info on DogFish Head's "Midas Touch" My understanding is that it was recreated from samples found preserved at archeological digs... and it tastes pretty good to boot.
Midas Touch Golden Elixir - Dogfish Head Craft Brewery - BeerAdvocate
and
Midas Touch | Dogfish Head Craft Brewed Ales
-aaron
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Old 04-15-2009, 05:57 PM   #7
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Quote:
You've just hit on my favorite subject.
And Pandora's Box of Forbidden Treasures has just been opened.
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Old 04-15-2009, 05:59 PM   #8
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This is one of my favorite topic there is. I have done a handful of American throwback recipes...the most popular were the Kentucky Common and the Pre-prohibition Pilsner. As a matter of fact, I am brewing a historical porter tomorrow that should be a good representation of the Industrial era porters. I am even going to add a bit of Brett and wood to recreate the extended aging.
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Old 04-15-2009, 06:01 PM   #9
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I'd be very interested in your historical porter recipe, Tonedef.

History and brewing - what can be better?
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Old 04-15-2009, 06:04 PM   #10
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Quote:
Originally Posted by flyangler18 View Post
I'd be very interested in your historical porter recipe, Tonedef.

History and brewing - what can be better?
I am always hesitant to give out recipes before I have tasted them since that is far more important than and accurate grain inventory. I actually can't remember it exactly right now but I will check it when I get home...I will tell you that it contains generous portions of amber and brown malt with a bit of treacle. I will be using the Brett C. strain that Wyeast is offering presently.


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