flipHerbed Barley Beer
Herbed Barley Beer
Why this dish? Among the offerings made to Cernunnos were libations of fermented drinks. Barley beer — the Gauls' cervoise — circulated at the feast in drinking horns and was poured onto the ground or into water for the gods. A portion always went to the lord of abundance.
A cloudy, golden beer brewed from malted barley and flavored with bitter herbs (before the use of hops). Thirst-quenching, slightly sour, with a frank vegetal bitterness.
Before you raise the horn to your lips, spill a few drops to the ground: that is my portion, and that of the springs. Sprout your barley, dry it near the fire, crush it and let it soak in warm water until it becomes sweet; add the bitter herbs of the meadows, and wait for the drink to begin breathing on its own. When it foams and pricks the tongue, it is ready. Drink it among brothers, never alone — beer gladdens the heart of those who know how to share it.
- •Malted barley (germinated then dried grain) — full sack (fermentable sugar)
- •Spring water — as needed (base)
- •Bitter herbs (yarrow, ground ivy, meadowsweet) — a bundle (bitterness and preservation)
- •Honey — a little (fermentation support (optional))
Herbed Barley Beer
A cloudy, golden beer brewed from malted barley and flavored with bitter herbs (before the use of hops). Thirst-quenching, slightly sour, with a frank vegetal bitterness.
Why this dish? Among the offerings made to Cernunnos were libations of fermented drinks. Barley beer — the Gauls' cervoise — circulated at the feast in drinking horns and was poured onto the ground or into water for the gods. A portion always went to the lord of abundance.
Before you raise the horn to your lips, spill a few drops to the ground: that is my portion, and that of the springs. Sprout your barley, dry it near the fire, crush it and let it soak in warm water until it becomes sweet; add the bitter herbs of the meadows, and wait for the drink to begin breathing on its own. When it foams and pricks the tongue, it is ready. Drink it among brothers, never alone — beer gladdens the heart of those who know how to share it.
Ingredients (period version)
- Malted barley (germinated then dried grain) — full sack (fermentable sugar)
- Spring water — as needed (base)
- Bitter herbs (yarrow, ground ivy, meadowsweet) — a bundle (bitterness and preservation)
- Honey — a little (fermentation support (optional))
Ingredients
- Crushed barley malt — 1 kg (sugar base)
- Water — 5 L (brewing)
- Dried yarrow or meadowsweet — 1 small handful (bitterness (instead of hops))
- Brewer's yeast — 1 packet (fermentation)
- Honey — 1 tbsp (optional, boosts fermentation)
Method
- Heat water to 65–68°C, add crushed malt and maintain that temperature for 1 hour (mashing): the water becomes sweet.
- Filter to separate the sweet liquid (wort) from the grains.
- Bring the wort to a boil for 45 minutes with the bitter herbs, then let cool to room temperature.
- Add yeast, cover with a cloth, and let ferment for 4 to 7 days in a clean container away from light.
- Bottle with a hint of honey, wait a few more days for carbonation, then serve chilled. (Adults only.)
How it was made : Pliny the Elder and other ancient authors note that the peoples of the West, lacking vineyards, made fermented drinks from grains — the Gauls' cervoise and curmi. They were flavored with bitter herbs, as hops only became widespread much later, in the Middle Ages. It was the daily and festive drink of the Celtic world.
The contemporary twist : Serve in a drinking horn or a stoneware mug, foamy collar, with a sprig of yarrow as garnish — the cornucopia in brewery style.
Sources : Pliny the Elder, Natural History, Book XXII (fermented cereal drinks) · Max Nelson, The Barbarian's Beverage: A History of Beer in Ancient Europe
Cernunnos · Charactorium
