Tag Archives: braggot

When Once They Drank Beer Warm: Cocktails and Concoctions from Olde Albion

Nose, nose, jolly red nose / And what gave thee that jolly red nose?

Cinnamon and ginger, nutmeg, and cloves / And that’s what gave me that jolly red nose.

At the beginning of his chapter on warm beer, W.T. Marchant expresses regret that “some of the more comforting drinks,” such as wassail, had waned in popularity over the years. “When beer was the staple drink, morning, noon, and night,” he continues, “it was natural that our ancestors would prefer their breakfast beer warm and their ‘nightcaps’ flavoured, hence the variety of their comforting drinks” (599).

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Marchant’s undeservedly obscure 1888 classic, In Praise of Ale, is much more than a “compendium of songs, ballads, epigrams, and anecdotes relating to beer, malt, and hops.” It is, rather, nothing less than a compendium of traditions, gender roles, social relations, and the customs of everyday life. I will leave all that richness to the side for now, save for the following observation: If the past is a foreign country, it is one in which the inhabitants drink warm beer.

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Before heading off on my most recent road trip, I spent some time perusing the list of upcoming topics for The Session, that monthly virtual symposium that gathers together beer writers from across the interwebs. For June’s edition, the scribes behind Boak and Bailey’s Beer Blog suggested that we take a deeper draught of traditional beer mixes. No beer cocktails, they admonished. Instead, they proposed experimenting with some classic two-beer mixes of times past, inspiring us with a few examples:

  • Lightplater–– bitter and light ale.
  • Mother-in-law—old and bitter.
  • Granny—old and mild.
  • Boilermaker—brown and mild.
  • Blacksmith––stout and barley wine.
  • Half-and-half––bitter and stout, or bitter and mild.
  • B&B––Burton and bitter.

Alas, I was not able to participate in this exploration of what remains a more vibrant aspect of British pub and tavern culture than of North American craft beer culture, but the idea traveled with me this summer.

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A few weeks back, I spent some time with Marchant’s gem during one of my trips to the rare manuscripts reading room at the Cornell library. Leafing through this old 600-odd page tome, I found myself drawn to the chapter on warm ale. As it turned out, a few days previous I had come across another reference to warm beer in the library’s catalogue:

A Treatise of Warm Beer, Wherein is declared by many reasons that Beer so qualified is farre more wholesome than that which is drunk cold (1641).

What’s up with all this warm beer, I asked myself? Marchant even had a reference to this 1641 treatise on warm beer in his work published more than two hundred years later.Dauphin - Francis (Wiki) These deep concern with the iniquities of chilled beverages reminded me of my Swiss grandmother, who used to give my brother and me grief about drinking our soft drinks ice-cold in a hot summer’s day, muttering vague prognostications to the effect that our stomachs would perform some grievous trick like turning somersaults. A similar fate seems to have befallen “the Dolphin of France, son to Francis the French King,” who, “although he were a lusty strong gentleman, yet he being hot at tennis, and drinking cold drink fell sick and died” (cited in Marchant, 601).

But maybe they were on to something, my grandma and those critics of the dolphin tennis players of the mid-1600s.

Even if no one I know has dropped dead upon knocking back a cold one after mowing the lawn, nowadays we tend to drink our ales far too cold, and our lagers, too.Bourdieu - OutlineTheoryPractice For the most part, the notion of an ice-cold beer is so culturally ingrained as to be a part of our habitus. It would strike many of us as odd––even some of the craft beer enthusiasts among us––to even begin to contemplate drinking our beer at cellar temperature, let alone at room temperature or warmer.

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To my pleasant surprise, as I read on about the deleterious effects of cold beverages, I found not only a discussion of the benefits of warm beer to health, countenance, and constitution, but also a collection of recipes for beer cocktails of yore.

Marchant was well-versed in the kinds of traditional beer mixes that Boak and Bailey bade us try, but his account of beer’s versatility as a bit player in a panoply of curious drinks reveals yet deeper layers of possibility for the mixologist with a zymurgical bent. Marchant cites a seventeenth-century traveler to England who wrote the following: “In the evening, the English take a certain beverage which they call buttered ale, composed of cinnamon, sugar, butter, and beer brewed without hops” (612).

Thomas Lodge and Robert Greene’s Elizabethan-era stage play, A Looking Glass for London and England, provides another indication that beer played best in concert with other foodstuffs:Crab Apples (Wiki Commons) “Mark you, sir, a pot of ale consists of four parts: imprimus the ale, the toast, the ginger, and the nutmeg” (604). Marchant is quick to point out that these lines leave out the roasted crabs. Crab apples, that is; for “to turn a crab is to roast a wilding or a wild apple for the purpose of being hissing hot into a bowl of nut-brown ale, into which had previously been put a toast with some spice and sugar” (605).

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And so, here are a few recipes for your historical cocktail hour, straight from the pages of In Praise of Ale. Try some of these now, or tuck the recipes away for the winter holiday season or for your harvest wassailing.

The Crafte for Braket [Braggot]:

When thou hast good ale, draw out a quart of it and put it to the honey, and set it over the fyre, and let it seethe well, and take it off the fyre and scume it well, and so again, and then let it keel a whyle, and put thereto the peper, and set him on the fyre, and let him boyle together, with esy fyre, but clere. To four gallons of good ale put a pynte of fyne tried honey and a saucerfull of poudre of peper (606).

Flip:

Keep grated ginger and nutmeg with a little fine dried lemon peel rubbed together in a mortar. To make a quart of flip:––Put the ale on the fire to warm, and beat up three or four eggs with four ounces of moist sugar, a teaspoonful of grated nutmeg or ginger, and a quartern of good old rum or brandy. When the ale is near to boil put it into one pitcher, and the rum and eggs, &c., into another; turn it from one pitcher to another till it is as smooth as cream (607-608).

Cool Tankard, or Beer Cup:

A quart of mild ale, a glass of white wine, one of brandy, of capillaire, the juice of a lemon, a roll of the peel pared thin, nutmeg grated at the top (a sprig of borrage or balm), and a bit of toasted bread (608).

Warm Ale Cup:

One quart of ale, one glass of brandy, two glasses of sherry, and a quarter of a pound of lump sugar. Spice according to the palate. Boil the sugar in half the ale, and then mix the whole together (608).

Purl:

This is a beverage which is held in high estimation in many places. It is made with a mixture of beer or ale (formerly amber ale was only used), and gin and bitters, or gin bitters. The gin and bitters are put into a half-pint pewter pot, and the ale warmed over a brisk fire, and added to it, at the exact warmth for a person to drink such a portion at a single draught (609).

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Bonus: Best Title for a Beer Book Ever

Thomas Tryon. A new art of brewing beer, ale, and other sorts of liquors: so as to render them more healthful to the body, and agreeable to nature; and to keep them longer from souring with less trouble and charge than generally practiced, which will be a means to prevent those torturing distempers of the stone, gravels, gout and dropsie. To which is added, the art of making mault, &c. and several useful and profitable things relating to country affairs. Recommended to all brewers, gentlemen and others, that brew their own drink. The third edition, with many large additions never printed before. By Tho. Tryon, student in physick, who hath lately published rules physical and moral for preserving of health, with a bill of fare of 75 noble dishes of excellent food. Price bound 1 s. Licensed and entred according to order (London: printed for Tho. Salusbury, at the sign of the Temple near Temple-Bar in Fleet-street, 1691).

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Reference

W.T. Marchant, In Praise of Ale, Or, A Compendium of Songs, Ballads, Epigrams, and Anecdotes Relating to Beer, Malt, and Hops, with Some Curious Particulars Concerning Ale-Wives and Brewers, Drinking-Clubs and Customs (London: George Redway, York Street, Covent Garden, 1888).

Images

Title Page: F.D. Hofer

Francis of France (Francis III, Duke of Brittany), Painted by Corneille de Lyon: Wikipedia

Bourdieu: Amazon

Crab Apples: Wiki Commons

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© 2014 F.D. Hofer and A Tempest in a Tankard. All Rights Reserved.

 

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