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Old 07-11-2012, 12:30 AM   #1
rodwha
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Default Olden Days Beer?

I had read, many moons ago, how in the olden days somewhere there was problem with the water source and they made ~2.5% beer. Is this right? Can anyone steer me in the direction to learn a bit more?
I'm a bit curious about that and would like to brew a tiny batch just to see what it was like.


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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
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Old 07-11-2012, 12:32 AM   #2
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A lot of Europeans did this in the past. German children would drink 2%(ish) beers with breakfast in many families...


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Old 07-11-2012, 01:15 AM   #3
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I've brewed a 2.8% beer. was a Kolsch I had horrible efficiency with. Just tasted weak to me. Decent for a really hot day. That's about it.
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Old 07-11-2012, 01:21 AM   #4
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Default Session beers are great

I am making lot's of session beers, Like a Mild split into 5 batches. or a light blond with fruit extract, nothing over 3.0. from a ten gallon batch to 25 gallons of session beer. I just did one with a huge difference in hops that took some fooling with, but it works. I made 10 gallons of Kolsch and 15 gallons of pale\IPA all out of the same brew day. All session beers!
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Old 07-11-2012, 01:30 AM   #5
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I really like session beer as well. I brewed two dark english milds as a learning exercise and since then I have decided I will be brewing many different types of milds if I can help it. Most recipes I have looked at appear to be english malty types. There's definitely a challenge worth checking out in trying to make a beer tasty but low ABV.
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Old 07-11-2012, 03:03 PM   #6
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Check out the history of saison/farmhouse ales:

http://en.wikipedia.org/wiki/Saison
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Old 07-11-2012, 03:07 PM   #7
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You could also search for small beers. That's what they were called in colonial times. A common table beer that was drunk during the day by all,including children. It was safer than the water to them,being Europeans. It was made from the second runnings of the mashed grains.
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Old 07-11-2012, 03:14 PM   #8
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Quote:
Originally Posted by rodwha View Post
I had read, many moons ago, how in the olden days somewhere there was problem with the water source and they made ~2.5% beer. Is this right? Can anyone steer me in the direction to learn a bit more?
I'm a bit curious about that and would like to brew a tiny batch just to see what it was like.
Yep, it was commonplace back in the middle ages, and even earlier to make a low ABV "table beer" with the poor quality water. These were different from the typical drinking ales of the time (gruit type ales in the middle ages) and were served as thirst quenchers, in leu of the unsafe water.
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Old 07-11-2012, 03:36 PM   #9
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I'm interested in making a very small batch to try just to see what it was like.
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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 07-11-2012, 03:49 PM   #10
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Quote:
Originally Posted by rodwha View Post
I'm interested in making a very small batch to try just to see what it was like.
Oh that's easy. Just go buy a six-pack of Bud Light, mix it with 30% toilet water to dilute it down and give it an Earthy, gritty taste, let it sit in the sun for a few months, serve warm.

Bam, Medieval Table Beer.


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