Calories & Ale (0:48 - 2:26)
- workers consumed a 2 lb. loaf of bread & 8 pts. of ale per person per day
- 80% of daily calories from bread & ale
- Pint of ale equals half a loaf of bread
- Drank ale because well water was contaminated
- Alcohol (and boiling) killed any bacteria
- 6 acres of wheat & barely per person per year
Yeast Collection (07:50 – 08:50)
- Yeast is not bacteria.
Malting (10:13 – 12:01)
- Farm with 10 workers drinks 300 gal. per month?!
- Didn’t mention:
- Barley is to Europe as grapes are to the Mediterranean
- 2 row (Hordeum distichum L.) vs. 6 row (Hordeum vulgare L.)
- 2 row: less protein, more fermentable starch
- 6 row: more protein, less fermentable starch
- Growing, cutting, drying, beating, winnowing, storing
Kiln Drying, Ale vs. Beer, Brewing Part I (20:36 – 22:21)
- “Next, the malted barley is boiled in water to release the sugars.” WHAT?!
- “…come up to the boil and simmer for about half an hour.”
- “Boiling sterilizes the water and alcohol keeps it sterile.” (Duck Pond Ale anyone?)
Brewing Part II (32:51 – 34:34)
- A neolithic recipe? I was kinda hoping for a Tudor period (1485 - 1603) recipe.
- So much for manic sanitation!
The Butt (36:20 – 37:05)
- Storage (for a fortnight, maybe).
Barm (37:56 – 38:14)
- Not how you thought it worked? Brewers often claim that yeast was obtained from the baker, not the other way around.
I shared this video and discussion at BrewU, Great North Eastern War (GNEW), and Pennsic War in 2014.