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dochawk
Guest
Huh?and we know that the wine of the past was more intoxicating than wine today
The strength of wine is determined by the sugar content of the grapes, and how much alcohol the yeast can handle. Either higher yield grapes, or a strain that fermented further, would have been sought out and preserved.
Now, beer was probably weaker for other reasons.
Before yeast was “discovered”, it was propagated in beer by adding a bit of a good prior batch to the new. Grapes, however, naturally get enough yeast on their surface to begin fermentation (although today, it is usually boosted).
But it was in those fermenters waiting to ferment, anyway.Happy fact…Belgian Ale was accidentally discovered by Monks preparing a grog for their fasting that was open fermented by vagrant bees…
Those stains of yeast haven’t been successfully isolated and added artificially to this day. They occur in something like a seven square mile area. Similarly, Guinness still uses some old wood parts for souring 3%, as they haven’t been able to duplicate the bacteria effectively.
I think it was hefeweissen that was sent to Rome to ask if it was acceptable for Lent. Given the time of year it was shipped, by the time it arrived, the Pope found it appropriately penitential!Another reason why fasting is good for humanity.
hawk