This reminds me of the time I tried to brew "grog". It was a recipe I found in a book from the 60s (maybe the 70s? It was "old") that discussed early colonial american day to day life. It was...
This reminds me of the time I tried to brew "grog". It was a recipe I found in a book from the 60s (maybe the 70s? It was "old") that discussed early colonial american day to day life. It was very, very simple.
4 parts molasses by weight
1 part hops by weight
Boil molasses. Stew with hops. Ready in a fortnight.
Out of sheer curiosity (and exceptionally low expectations) I made a 2.5 gallon batch with the addition of a very basic ale yeast. I let it bottle condition for an extra two weeks in hopes it might mellow the taste but boy howdy was I wrong.
Maybe I just didn't boil the entire hell out of the molasses. Maybe I should've added more hops. Maybe it was a very accurate representation of what they drank in the early 1700s. Regardless, I couldn't stomach it. It was very minerally with minimal sweetness and an overpowering boozy nose.
If by some horrible twist of fate I DID make it correctly, then British colonials were some rough and tumble motherfuckers.
This reminds me of the time I tried to brew "grog". It was a recipe I found in a book from the 60s (maybe the 70s? It was "old") that discussed early colonial american day to day life. It was very, very simple.
Out of sheer curiosity (and exceptionally low expectations) I made a 2.5 gallon batch with the addition of a very basic ale yeast. I let it bottle condition for an extra two weeks in hopes it might mellow the taste but boy howdy was I wrong.
Maybe I just didn't boil the entire hell out of the molasses. Maybe I should've added more hops. Maybe it was a very accurate representation of what they drank in the early 1700s. Regardless, I couldn't stomach it. It was very minerally with minimal sweetness and an overpowering boozy nose.
If by some horrible twist of fate I DID make it correctly, then British colonials were some rough and tumble motherfuckers.