Svagdricka — mild small beer
A mild, dark, very light beer brewed from malt and a little molasses, barely hopped, refreshing and nourishing without intoxicating.
A mild, dark, very light beer brewed from malt and a little molasses, barely hopped, refreshing and nourishing without intoxicating.
I have been seen refusing the Burgundy wines offered to flatter me; I have no use for them. A pitcher of svagdricka suffices me, as it does the last of my foot soldiers. Infuse the malt in hot water, throw in a handful of hops, a little molasses for smoothness, and let the yeast work a few days in the cellar. It does not go to the head, it sustains the body. A sober king commands better than a drunk one — remember that.
- •Barley malt — a good measure (fermentable sugar and color)
- •Water — enough to fill the keg (base)
- •Hops — a handful (bitterness and preservation)
- •Molasses or syrup — a little (sweetness and color)
- •Yeast — brewer's yeast (fermentation)
Svagdricka — mild small beer
A mild, dark, very light beer brewed from malt and a little molasses, barely hopped, refreshing and nourishing without intoxicating.
Why this dish? Charles XII refused fine wines and drank soberly — mostly water and small beer. Svagdricka, a very low-alcohol beer brewed in every farm and every garrison, was the ordinary drink of everyone, from king to drummer, safer than the stagnant water of camps.
I have been seen refusing the Burgundy wines offered to flatter me; I have no use for them. A pitcher of svagdricka suffices me, as it does the last of my foot soldiers. Infuse the malt in hot water, throw in a handful of hops, a little molasses for smoothness, and let the yeast work a few days in the cellar. It does not go to the head, it sustains the body. A sober king commands better than a drunk one — remember that.
Ingredients (period version)
- Barley malt — a good measure (fermentable sugar and color)
- Water — enough to fill the keg (base)
- Hops — a handful (bitterness and preservation)
- Molasses or syrup — a little (sweetness and color)
- Yeast — brewer's yeast (fermentation)
Ingredients
- Malt extract (or infused crushed malt) — 200 g (fermentable sugar and color)
- Water — 3 L (base)
- Hop cones — 10 g (light bitterness)
- Molasses — 2 tbsp (sweetness and color)
- Brewer's yeast — 1/2 packet (fermentation)
Method
- Heat water to about 70°C and dissolve the malt extract and molasses.
- Add the hops and simmer for 20 minutes, then strain.
- Let the wort cool to lukewarm (around 20°C).
- Add the yeast, cover, and let ferment for 2-3 days in a cool place.
- Bottle and let condition for a few more days for slight carbonation, then store cool.
- Serve chilled: the drink remains very low in alcohol.
How it was made : Every farm and every barracks brewed its own svagdricka. Very low in alcohol, it was drunk by everyone, including children, because well and camp water was often dangerous. Fermentation made it safer and added calories to long days of work or marching.
The contemporary twist : Flavored with a strip of bitter orange peel or a hint of ginger, it becomes a very modern artisanal malt drink, best served well chilled.
Sources : Swedish domestic brewing tradition (svagdricka) · Cajsa Warg, Hjelpreda i Hushållningen för Unga Fruentimber (1755)
Charles XII of Sweden · Charactorium
