Alcoholic Beverages: A Look Down The Ages
We Brits love a drink whatever the weather and our love of drink has shaped our culture in many ways.
In ancient times the Angles, Saxons, Jutes and Vikings all brewed mead as a way of purifying water in order to avoid the infections and maladies which can come with consuming contaminated water. The mead was of a very low percentage alcohol content (around 1-2 per cent) and as such it took a great deal to get the warriors of yore thoroughly inebriated, however there were most certainly special brews which were of a higher percentage and so meant only for those with the strongest hearts and constitutions.
What first started out as mead and the brewing processes associated with it have now been developed and refined, and out of this proto-beer we now find a myriad of types of beer from ale to stout to lager and beyond. We are now spoilt for choice in what beer we drink and only the most dedicated of connoisseurs will be able to boast that they have tried them all.
Along with mead in ancient times, there was wine which was brought over and introduced by the Romans during their invasion and subsequent settling of the country from 55BC onwards.
In these times wine was reserved for only the highest of dignitaries and officials as it had to be transported from the continent due to the need for much warmer and less temperamental climates than those afforded on the stormy isles we now call home. Wine is generally produced in those countries which have warmer and gentler climates, where the grapes required for its production can grow and flourish until they are ripe and ready for the picking.
Cider is yet another British favourite but it can be found in many forms all over the world; from continental Europe to South America. There are many forms varying in strength, fruit of production and, most importantly of all; taste.
In the UK there are three traditional centres of cider production, namely the West Country variant and the Kentish and East Anglian variants. The West Country variant is produced using a much higher percentage of what are termed true cider-apples and as such is much richer in tannins, giving it a much sharper flavour. Kentish and East Anglian ciders on the other hand traditionally use culinary or dessert fruit and these ciders tend to be clearer and lighter in body and flavour.
No matter what your tipple there is a galaxy of different options to choose from and it may take many years to settle on a firm favourite.
In ancient times the Angles, Saxons, Jutes and Vikings all brewed mead as a way of purifying water in order to avoid the infections and maladies which can come with consuming contaminated water. The mead was of a very low percentage alcohol content (around 1-2 per cent) and as such it took a great deal to get the warriors of yore thoroughly inebriated, however there were most certainly special brews which were of a higher percentage and so meant only for those with the strongest hearts and constitutions.
What first started out as mead and the brewing processes associated with it have now been developed and refined, and out of this proto-beer we now find a myriad of types of beer from ale to stout to lager and beyond. We are now spoilt for choice in what beer we drink and only the most dedicated of connoisseurs will be able to boast that they have tried them all.
Along with mead in ancient times, there was wine which was brought over and introduced by the Romans during their invasion and subsequent settling of the country from 55BC onwards.
In these times wine was reserved for only the highest of dignitaries and officials as it had to be transported from the continent due to the need for much warmer and less temperamental climates than those afforded on the stormy isles we now call home. Wine is generally produced in those countries which have warmer and gentler climates, where the grapes required for its production can grow and flourish until they are ripe and ready for the picking.
Cider is yet another British favourite but it can be found in many forms all over the world; from continental Europe to South America. There are many forms varying in strength, fruit of production and, most importantly of all; taste.
In the UK there are three traditional centres of cider production, namely the West Country variant and the Kentish and East Anglian variants. The West Country variant is produced using a much higher percentage of what are termed true cider-apples and as such is much richer in tannins, giving it a much sharper flavour. Kentish and East Anglian ciders on the other hand traditionally use culinary or dessert fruit and these ciders tend to be clearer and lighter in body and flavour.
No matter what your tipple there is a galaxy of different options to choose from and it may take many years to settle on a firm favourite.
