To celebrate the publication of ‘Crosscurrents’ as both an ebook and paperback this month, I’m on a blog tour talking about the background to the story which includes brewing. In the late 1700s and early 1800s being able to brew beer was one of the duries of a farmer’s wife. If the farm was part of a large country estate, and the butler did not have the necessary skill, she might also be called upon to brew for the ‘big house’. The harvest brew of small beer had to be sufficiently plentiful to provide each labourer with at least a gallon a day. For that reason it was a weak, thirst-quenching drink of low alcohol content. Celebration ales were far stronger and might be kept for many years, being laid down like fine wine in advance of a wedding or the birth of an heir.
If you’d like to know more about brewing, about ale glasses which came after horn cups and developed into beautifully etched stem glasses, please visit these blogs that were kind enough to host me. Each post also includes an excerpt from the book.
Today’s blog on the tour is about the maltsters. To achieve a fine brew requires best quality malt. In the early C19th two men stood head and shoulders above the rest. Learn more about them, and read another excerpt, please visit http://celiajanderson.co.uk