Beer brewing on that victorian programme

[CptnCrackoff]

Did anyone else see this on the BBc a few weeks back!!!?

As i was pulling parsnips out the garden i remembered..

The boiled up their grain in a dirty cauldron then filtered it with straw, the only hygine they used was the boiling water, they said it was drinkable, obviously no-one really knows if it worked out ok.

it just made me wonnder whether my strict sanitizing routine is strictly necessary!

 

[prolix]

only if you don't mind sour or infected beers. Ever wonder why Victorian beers were so massively hopped?

 

[jonewer]

only if you don't mind sour or infected beers. Ever wonder why Victorian beers were so massively hopped?

Because they didnt cost £50 a kilo?

Seriously though, all the sanitation we do is just that - sanitation - it isnt sterilisation. No home brew is ever going to be free of extraneous bugs, all we do is try and reduce the chances of a rotten brew, mostly though we rely on the good old yeasties to make it an unappetising meal for most contaminants. I dont think its right to think that all the beer in the old days was rotten, least I havent seen any evidence to suggest that was the case.

 

[lazydog]

i was thinking about how the monks got on when they used to brew there was not any VWP in them days so what would they of done

 

[brewzone]

The sterilising agent of the olde days was sulphur which was burned and produced sulphur dioxide.

They were clever them olde brewers!

BZ