References to medieval ale are found in Chaucer’s “Canterbury Tales” ...

"As ever moote I drynken wyn or ale" ... The Wife of Bath's Tale

“This millere into toun his dogther sende, For ale and breed, and rosted hem a goos”... The Reeve’s Tale

MEDIEVAL ALE

Ale was a common drink at just about every meal in medieval times. Indeed, it was the preferred alternative drink to water as the latter often carried bacteria. Most people enjoyed drinking ale as part of their diet as it helped to lift their spirits.

Medieval ale varied in colour, price and taste. It could be bright or cloudy. Basically, the clearer and older the ale, the more it cost. The poorer people usually drank cheap ale which was cloudy and thick with dregs which had not yet settled.

The taste varied quite a lot depending upon what had been added to the ‘brew’. Herbs were sometimes used in the brewing, as was the general practice in Germany in medieval times; this is the origin of how hops first came to Britain for use in brewing.

Then there was honeyed and spiced ale which was called bragot. This was more expensive so was generally not drunk by the poor.

It is beleved that brewers in medieval times were not supposed to sell ale less than 48 hours old. This is where the term ‘good stale ale’ originates, meaning top notch stuff.

Ale was also used in medieval cookery particularly in bread recipes such as when making white bread and barley bread.