Drinkable History Horrifying Authentic Techniques for 3000 Year Old Hard Cider 1500 Year Old Mead and 1000 Year Old Ale edition by Cassandra Cookson Cookbooks Food Wine eBooks
Download As PDF : Drinkable History Horrifying Authentic Techniques for 3000 Year Old Hard Cider 1500 Year Old Mead and 1000 Year Old Ale edition by Cassandra Cookson Cookbooks Food Wine eBooks 
This isn’t a book about the artistry of modern homebrewing. It’s a rough, primitive, downright scary way to walk through the life of an ancient brewer. You won’t find modern clone recipes for creating flavors inspired by the ancient world. Instead, you’ll find the actual techniques people used 3000 years ago to make hard cider, 1500 years ago to make mead, and 1000 years ago to make ale. If you’re in the mood for some armchair archaeology, you can still brew this way today.
These are some of the oldest human recipes for alcohol. The cider predates the invention of steel. All of the techniques predate modern brewing. The ancients didn't have ways to measure specific gravity or alcohol content. They were more concerned with keeping bugs out and hoping their precious grains didn't rot before they fermented. It's humbling to learn how our ancestors brewed before the invention of fermenting chambers, airlocks, and all the modern conveniences which let people brew clean, clear, precise beers today.
This book walks you through all the intimidatingly horrifying techniques people used to make their everyday staff of life. They didn't just survive on alcohol made using techniques that make modern homebrewers cry into their carboys - they thrived. Without primitive brewing, modern civilization wouldn't exist. Water has always been dangerous. The process of boiling combined with the presence of alcohol transformed the potentially deadly water into safe, hearty hydration with a nice buzz as an added bonus. With a belly full of these fortifying brews, people created western civilization as we know. That might explain a lot.
This book is for foodies who wonder how people managed to make the epic quantities of alcohol that fueled the growth of western civilization. Most people from ancient times through the Industrial Revolution drank morning, noon, and night.
In the spirit of authenticity, you’ll not only learn how to make your own hard cider, mead, and ale, but also how to make both yeast and malt from scratch. If you're ever accidentally flung back in time you'll be well equipped to console yourself with a hardy, fortifying drink. Here in the present, grab a nice, cold modern beer and get ready to read something that'll make you grateful to be alive today. This isn't brewing. It's Drinkable History.
Drinkable History Horrifying Authentic Techniques for 3000 Year Old Hard Cider 1500 Year Old Mead and 1000 Year Old Ale edition by Cassandra Cookson Cookbooks Food Wine eBooks
In my opinion, some of the 1 star reviews for this book are unfair. The author doesn't really seem to be marketing this book as an actual how-to guide. If he/she were, then I would say the reviews are spot on, because even though millions of Vikings survived these brewing techniques, our modern palates and stomachs wouldn't survive.No, the author says this book is a "drinkable history", and gives HISTORICAL ACCOUNTS of ANCIENT TECHNIQUES of how these things were made. In that regard, the book is very well researched, well written, and well done. I am not a home brewer, but I do dabble in some fermenting, which I think these ancient recipes were more of, as opposed to actual brewing. The title of the book even says the techniques are "horrifying" which to me doesn't seem to be suggesting that you rush home from the book store and try them.
As far as writing, research and such, the book is very well done, but I wouldn't be using this book as an actual cookbook.
*I actually added one star to this review to average out the 1 star reviews. The book states right in the description that it was a HISTORY - it is NOT a "how-to" guide, and people are slamming it based on it being a bad brewing book. It IS NOT a brewing book, it is a HISTORY or how brewing/fermenting USED TO BE DONE IN THE MIDDLE AGES.
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Tags : Drinkable History: Horrifying Authentic Techniques for 3000 Year Old Hard Cider, 1500 Year Old Mead, and 1000 Year Old Ale - Kindle edition by Cassandra Cookson. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Drinkable History: Horrifying Authentic Techniques for 3000 Year Old Hard Cider, 1500 Year Old Mead, and 1000 Year Old Ale.,ebook,Cassandra Cookson,Drinkable History: Horrifying Authentic Techniques for 3000 Year Old Hard Cider, 1500 Year Old Mead, and 1000 Year Old Ale,HISTORY Medieval,COOKING History
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Drinkable History Horrifying Authentic Techniques for 3000 Year Old Hard Cider 1500 Year Old Mead and 1000 Year Old Ale edition by Cassandra Cookson Cookbooks Food Wine eBooks Reviews
As a home brewer, I found this to be a fun and interesting essay into how things were done in ancient times. With a little tweaking of the provided recipes to take advantage of modern knowledge, equipment and techniques, you too could be drinking history.
I was under the impression that this would be a more in depth look at historic brews instead of just lightly touched upon. I am happy I read the book I'm happier still that it was free the level if wit was there made reading this book a joy and possibly what kept me reading.
Really easy and enjoyable read. I have an interest in brewing and in history so this book interested me in multiple ways. I would have been happy to have read a longer book, with more examples, additives and recipes. I intend to look into her other books.
This is an interesting book for what it is—a history on fermented beverages. The author is very explicit about the fact that this book is not a "How to Brew" kind of book, but rather how to get your feet wet in the world of fermenting. The recipes in the book are quite simple and follow old-world techniques for making fermented beverages. As a homebrewer with a couple of years experience, I see this book as a way to allow me to break away here and there from the modern techniques of brewing and have a little fun experimenting.
This book is interesting, short, and holds my attention.
I am a homebrewer and made the Old English Alewive's Ale by the recipe provided, at day 6, it not very good. While the alcohol % is low (~2% ABV), it smells and tastes very alcoholic. It also taste like hay tea, plech! I bottled it anyway to see if I could bottle condition it to a drinkable state. I ran out of bottles and had about 3-liters I put in a glass jug. The jug seems to be making a lambic instead, maybe that'll turn out good.
It was a fun journey, even if the product didn't turn out to today's standards.
This is a fun read, even if you're not intent on brewing anything. It is a look at brewing different beverages in the way they did it WAY back when. In the very beginning of the book it says these are horrible drinks compared to what we drink today and they should not be brewed with results in mind, or be brewed at all. To the people complaining like this is a recipe book I wonder if they even read the intro pages.
In any event, I feel bad for my ancestors!
Very short read on presumably authentic techniques for preparing beverages that slaked thirst when water was regularly too dangerous to drink. The author provides a few modern shortcuts and substitutions for those so inclined. I wasn't paying attention to the stated length of the book (if it is listed), but it is only a few minutes' worth of food history reading. Could have done without the comments about what the modern home brewer would say, and would have appreciated more of the history and maybe some regional variations. But overall, the author delivers what she promises, which is an overview of how things were done back in the day.
In my opinion, some of the 1 star reviews for this book are unfair. The author doesn't really seem to be marketing this book as an actual how-to guide. If he/she were, then I would say the reviews are spot on, because even though millions of Vikings survived these brewing techniques, our modern palates and stomachs wouldn't survive.
No, the author says this book is a "drinkable history", and gives HISTORICAL ACCOUNTS of ANCIENT TECHNIQUES of how these things were made. In that regard, the book is very well researched, well written, and well done. I am not a home brewer, but I do dabble in some fermenting, which I think these ancient recipes were more of, as opposed to actual brewing. The title of the book even says the techniques are "horrifying" which to me doesn't seem to be suggesting that you rush home from the book store and try them.
As far as writing, research and such, the book is very well done, but I wouldn't be using this book as an actual cookbook.
*I actually added one star to this review to average out the 1 star reviews. The book states right in the description that it was a HISTORY - it is NOT a "how-to" guide, and people are slamming it based on it being a bad brewing book. It IS NOT a brewing book, it is a HISTORY or how brewing/fermenting USED TO BE DONE IN THE MIDDLE AGES.
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