Small beer

Small beer (also, small ale) is a beer/ale that contains very little alcohol. Sometimes unfiltered and porridge-like, it was a favored drink in Medieval Europe and colonial North America to the expensive beer used for festivities. Small beer was also produced in households for consumption by children and servants at those occasions.

Main

Before public sanitation, cholera and other water-transmitted diseases were a significant cause of death. Because the process of brewing any beer from malt involves boiling the water, drinking small beer instead of water was one way to escape infection. It was not uncommon for workers (including sailors) who engaged in heavy physical labor to drink more than 10 Imperial pints (5.7 liters) of small beer during a workday to slake their thirst.

Small beer/small ale can also refer to a beer made of the "second runnings" from a very strong beer (e.g., scotch ale) mash. These beers can be as strong as a mild ale, depending on the strength of the original mash. (Drake's 24th Anniversary Imperial Small Beer was expected to reach above 9.5% abv.[1]) This was done as an economy measure in household brewing in England up to the 18th century and is still done by some homebrewers. One commercial brewery, San Francisco's Anchor Brewing Company, also produces their Anchor Small Beer using the second runnings from their Old Foghorn Barleywine. The term is also used derisively for commercially produced beers which are thought to taste too weak.

In art and history

Literature

Metaphorically, small beer means a trifle, or a thing of little importance.

Historically

See also

References

  1. "Drake’s Brewing Co. reveals 24th and 25th anniversary beers". BeerPulse. Retrieved 6 November 2013.
  2. W.S. Gilbert (1889), The Gondoliers (PDF).
  3. George Washington (1757), "To make Small Beer", George Washington Papers. New York Public Library Archive.