Difference between revisions of "Beer Primary Sources"
(Add Andrew Borde, and resort)
(Update description to be beer, not cider)
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| This discussion of domestic hygene and medicine contains a brief but descriptive mention of
| This discussion of domestic hygene and medicine contains a brief but descriptive mention of on page 256.
Latest revision as of 15:00, 12 October 2017
Beer is a fermented, alcoholic beverage made primarily from water, malted grain (typically barley), hops and yeast. This list intends to include all beverages primarily made from malted grain.
In period, particularly in the early period, gruit was used instead of hops.
|The fyrst boke of the introduction of knowledge made by Andrew Borde, of physycke doctor. A compendyous regyment; or, A dyetary of helth made in Mountpyllier||1542 CE||France (author English)||English||(in English)||This discussion of domestic hygene and medicine contains a brief but descriptive mention of beer and ale on page 256.|
|Maison rustique, or The countrey farme||1564 CE||France||French||Period English Translation||A comprehensive text on running a country estate.|
|The English Huswife||1623||England||English||(in English)||Barely post-period, this cookbook contains several recipes for beers.||March and Ordinary Beers|
|The Closet of Sir Kenelme Digbie Kt. Opened||1669 CE||England||English||(in English)||Post-period, but likely based on period techniques. Comprehensive, and reasonably detailed.|