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I was reading about brewing during the Revolutionary War era, and in a cookbook describing how to make small beer for the family came across the following:
. . . The rule is about the same for all beer. Boil the ingredients two or three hours, pour in a half-pint of molasses to a pailful, while the beer is scalding hot. Strain the beer, and when about lukewarm, put a pint of lively yeast to a barrel. Leave the bung loose till the beer is done working; you can ascertain this by observing when the froth subsides. If your family be large, and the beer will be drank rapidly, it may as well remain in the barrel; but if your family be small, fill what bottles you have with it; it keeps better bottled. A raw potato or two, cut up and thrown in, while the ingredients are boiling, is said to make beer spirited.”
make beer spirited.
Any clues about spirited beer? I don't have any.
Obviously, potatoes are mostly complex carbs, but we're past the mash so simple sugars that yeast can process won't be generated.
. . . The rule is about the same for all beer. Boil the ingredients two or three hours, pour in a half-pint of molasses to a pailful, while the beer is scalding hot. Strain the beer, and when about lukewarm, put a pint of lively yeast to a barrel. Leave the bung loose till the beer is done working; you can ascertain this by observing when the froth subsides. If your family be large, and the beer will be drank rapidly, it may as well remain in the barrel; but if your family be small, fill what bottles you have with it; it keeps better bottled. A raw potato or two, cut up and thrown in, while the ingredients are boiling, is said to make beer spirited.”
make beer spirited.
Any clues about spirited beer? I don't have any.
Obviously, potatoes are mostly complex carbs, but we're past the mash so simple sugars that yeast can process won't be generated.
