What was in that grog? Scientists analyze ancient Nordic drink

[PDH]

But agents to add a bitter element were common.  The Franks had hops (for instance), and if they were growing them I would think they used them.  Adding something to add to the bitterness would be perfectly natural.  Given that there is no recipe, but only residue, the whole question is moot anyway - analysis will always be imperfect in this respect.

[merithyn]

But agents to add a bitter element were common.  The Franks had hops (for instance), and if they were growing them I would think they used them.  Adding something to add to the bitterness would be perfectly natural.  Given that there is no recipe, but only residue, the whole question is moot anyway - analysis will always be imperfect in this respect.

Probably even more special if one didn't pointedly add "imperfections".

But I'm not sure that they did. As I said, they did use bittering agents that preserved the beer, just like hops. And we know that hops was used in some beers as far back as 900-ish AD (it's documented by monks of the period). It's not a huge leap to use some hops to approximate the taste of the period.

[derspiess]

Speaking of beer, the US now has its own Trappist brewery

[crazy canuck]

But agents to add a bitter element were common.  The Franks had hops (for instance), and if they were growing them I would think they used them.  Adding something to add to the bitterness would be perfectly natural.  Given that there is no recipe, but only residue, the whole question is moot anyway - analysis will always be imperfect in this respect.

You are being very pointed.

[Capetan Mihali]

Is 10% ABV realistic for something this old?  Seems awful high to me.

Only if you let it ferment longer than would have been done in period.

If you'll forgive my cynicism, I think they feel the need to crank up the ABV since the brew is going to taste so...distinctive...that most people won't be able to drink it in volume, and the brewery still wants to give them the requisite buzz.

Honestly, the alcohol level, if it's anachronistic, would strike me as the biggest distortion.  If it used to be a beverage that Joe Norseman quaffed from midnight sunrise to midnight sunfall, it's now closer to hard liquor than anything he drank.

[merithyn]

Is 10% ABV realistic for something this old?  Seems awful high to me.

Only if you let it ferment longer than would have been done in period.

If you'll forgive my cynicism, I think they feel the need to crank up the ABV since the brew is going to taste so...distinctive...that most people won't be able to drink it in volume, and the brewery still wants to give them the requisite buzz.

Honestly, the alcohol level, if it's anachronistic, would strike me as the biggest distortion.  If it used to be a beverage that Joe Norseman quaffed from midnight sunrise to midnight sunfall, it's now closer to hard liquor than anything he drank.

I agree on both counts.

[derspiess]

If you'll forgive my cynicism, I think they feel the need to crank up the ABV since the brew is going to taste so...distinctive...that most people won't be able to drink it in volume, and the brewery still wants to give them the requisite buzz.

I sort of agree.  Nobody is going to pay $14 for a bottle of 2.5% ABV beer.  But people aren't just chasing a buzz, per se, when they buy Dogfish Head.  It's more of a taste thing.

I stopped by one of my local beer stores last night & they actually had the Kvasir for $11.99/22 oz. bottle rather than the $13.99 price tag most places have.  I was tempted to try it but bought another bomber of Dogfish's Miles Davis Bitches Brew instead.  Tasty stuff.

Honestly, the alcohol level, if it's anachronistic, would strike me as the biggest distortion.  If it used to be a beverage that Joe Norseman quaffed from midnight sunrise to midnight sunfall, it's now closer to hard liquor than anything he drank.

Yep.  Joe Norseman was a session ale guy.

[lustindarkness]

Ok, all this beer talk has me wanting a cold historicaly inaccurate beer. Any beer will do, it is Friday after all.

[merithyn]

Ok, all this beer talk has me wanting a cold historicaly inaccurate beer. Any beer will do, it is Friday after all.

I've been told by my boss that "a beer with lunch is fine, so long as that beer doesn't get you drunk".  Guess what I'm having with my sammich for lunch today....

[derspiess]

With the increasing trend of canned craft beer (which btw tends not to look so much like a can of beer), it's a matter of time before I grab beer from the fridge instead of a Coke Zero to take in with my lunch

As cool as the idea sounds, I'd feel odd drinking even a single session ale with lunch.

[garbon]

I generally find wine, champ...sparkling wine, beer and cider all fair game for lunch.

[celedhring]

Wait, is beer/wine non-kosher for lunch nowadays?

[derspiess]

Depends on the company and/or manager.  I've worked at places where they allow you up to 2 drinks at lunch and I've worked places where they're completely strict about it.  And then I've heard of several smaller companies where they have a beer/wine fridge and everyone drinks all afternoon on Fridays.

[Jacob]

Wait, is beer/wine non-kosher for lunch nowadays?

It's a cultural thing - country-wise, industry-wise, and company-wise.

[merithyn]

Wait, is beer/wine non-kosher for lunch nowadays?

I've always abstained to keep a clear head while I work. Today, I knew that I was done before I went to lunch.