Small Beer (drink) - Revision history

Bennettj at 19:42, 27 May 2026

2026-05-27T19:42:54Z

Tao alexis at 23:27, 16 February 2025

2025-02-16T23:27:08Z

Tao alexis at 23:20, 16 February 2025

2025-02-16T23:20:09Z

Tao alexis at 17:43, 14 March 2023

2023-03-14T17:43:47Z

Tao alexis at 19:34, 28 December 2022

2022-12-28T19:34:11Z

Tao alexis at 19:33, 28 December 2022

2022-12-28T19:33:58Z

Tao alexis: /* Making */

2022-12-28T19:31:23Z

Making

Tao alexis at 19:31, 28 December 2022

2022-12-28T19:31:09Z

Tao alexis: /* Making */

2022-12-28T19:30:49Z

Making

Tao alexis: /* Making */

2022-12-28T19:22:49Z

Making

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 Small beer was widely consumed as a safer alternative to well-water, which was often contaminated. The brewing process sterilised the water, ensuring that the resulting beverage was free of harmful bacteria. Beyond safety, it was a vital source of daily sustenance, providing a consistent intake of calories for labourers and isolated farmers. The fermentation process retained essential nutrients from the barley, making it a staple in many diets.
-Most persons in the western game world consume between 8 and 12 ounces of small beer per day, with even children partaking in moderate amounts, as its low alcohol content posed little risk compared to stronger ales.
+Most persons in the western game world consume between 8 and 12 ounces of small beer per day, with even children partaking in moderate amounts, as its low [[Alcohol|alcohol]] content posed little risk compared to stronger ales.
 == Making ==

@@ Line 1: / Line 1: @@
 [[File:Small Beer.jpg|right|525px|thumb]]
-'''Small beer''' is a [[Intoxication|low-proof]] beverage made from [[Barley|barley]], traditionally brewed by [[Commoner|farmers]] in rural homes, in [[Bakery|bakeries]], and in smaller quantities within [[Brewery|breweries]]. The term "small" refers to the beer's mild nature and the absence of hops, as farmers were often forced to rely on a "gruit" — a mixture of locally available flower buds and herbs — to flavour their brew.
+'''Small beer''' is a [[Intoxication|low-proof]] beverage made from [[Barley|barley]], traditionally brewed by [[Commoner|farmers]] in rural homes, in [[Bakery|bakeries]] and in smaller quantities within [[Brewery|breweries]]. The term "small" refers to the beer's mild nature and the absence of hops, as farmers were often forced to rely on a "gruit" — a mixture of locally available flower buds and herbs — to flavour their brew.
 Small beer was widely consumed as a safer alternative to well-water, which was often contaminated. The brewing process sterilised the water, ensuring that the resulting beverage was free of harmful bacteria. Beyond safety, it was a vital source of daily sustenance, providing a consistent intake of calories for labourers and isolated farmers. The fermentation process retained essential nutrients from the barley, making it a staple in many diets.
@@ Line 7: / Line 7: @@
 == Making ==
-While bakeries and brewers cultivate their own yeast, the ordinary farmer relies on wild yeast, harvesting it by leaving a bowl of flour and water exposed to the elements, encouraging the yeast from plants to attach itself. The process of brewing small beer begins with malting barley in warm, damp conditions for about a week, converting the grain’s starch into fermentable sugar. The malted barley is then dried in a bread oven, halting germination while preserving the converted sugars.
+While bakeries and brewers cultivate their own yeast, the ordinary farmer relies on wild yeast, harvesting it by leaving a bowl of flour and water exposed to the elements, encouraging the yeast from plants to attach itself. The process of brewing small beer begins with malting barley in warm, damp conditions for about a week, converting the grain's starch into fermentable sugar. The malted barley is then dried in a bread oven, halting germination while preserving the converted sugars.
 Next, the grain is boiled in water to extract the sugars and sterilise the liquid. This crucial step ensures that well or river water—often unsafe on its own—is rendered potable. Once the liquid has cooled, yeast is added to begin fermentation. The low alcohol content of the resulting beer preserves it without making it overly intoxicating.

@@ Line 1: / Line 1: @@
 [[File:Small Beer.jpg|right|525px|thumb]]
-'''Small beer''' is a [[Intoxication|low-proof]] beverage made from [[Barley|barley]], locally by [[Commoner|farmers]], in bakeries and in lesser quantity in [[Brewery|breweries]].  "Small" describes the absence of hops, as farmers were forced to employ a "gruit" — a collection of whatever flower buds and herbs were available.  Beer was perceived as safer to drink than well-water, while giving a tremendous benefit to the isolated farmer's calorie intake.  Water from wells was often contaminated; the alcohol killed any bacteria, making it safe to drink.
+'''Small beer''' is a [[Intoxication|low-proof]] beverage made from [[Barley|barley]], traditionally brewed by [[Commoner|farmers]] in rural homes, in [[Bakery|bakeries]], and in smaller quantities within [[Brewery|breweries]]. The term "small" refers to the beer's mild nature and the absence of hops, as farmers were often forced to rely on a "gruit" — a mixture of locally available flower buds and herbs — to flavour their brew.
-Most persons in the western game world drink between 8 and 12 ounces of small beer per day, with children also imbibing the beverage.
+Small beer was widely consumed as a safer alternative to well-water, which was often contaminated. The brewing process sterilised the water, ensuring that the resulting beverage was free of harmful bacteria. Beyond safety, it was a vital source of daily sustenance, providing a consistent intake of calories for labourers and isolated farmers. The fermentation process retained essential nutrients from the barley, making it a staple in many diets.
 == Making ==
-While bakeries and brewers make their own yeast, the ordinary farmer would harvest wild yeast, encouraging the yeast from plants to attach itself to a bowl of flour and water left outside, in the field.  Barley is malted in warm, damp conditions for a week, turning starch in the grain into sugar.  The barley is heated in a bread oven, drying out the grain and killing any gestation that might have occurred.  The malted barley is then boiled in water, to release the sugars.  Boiling sterilises well or river water; thereafter, the alcohol in the ale keeps it sterile.
+While bakeries and brewers cultivate their own yeast, the ordinary farmer relies on wild yeast, harvesting it by leaving a bowl of flour and water exposed to the elements, encouraging the yeast from plants to attach itself. The process of brewing small beer begins with malting barley in warm, damp conditions for about a week, converting the grain’s starch into fermentable sugar. The malted barley is then dried in a bread oven, halting germination while preserving the converted sugars.
-Small beer is typically served in a full stein and costs 2 [[Coin (monetary unit)|c.p.]]
+Next, the grain is boiled in water to extract the sugars and sterilise the liquid. This crucial step ensures that well or river water—often unsafe on its own—is rendered potable. Once the liquid has cooled, yeast is added to begin fermentation. The low alcohol content of the resulting beer preserves it without making it overly intoxicating.
@@ Line 13: / Line 17: @@
 [[Bakery]]<br>
 [[Brewery]]<br>
-[[Food |Food]]<br>
+[[Food|Food]]<br>
 [[Inn]]

@@ Line 1: / Line 1: @@
 [[File:Small Beer.jpg|right|525px|thumb]]
-'''Small beer''' is a [[Intoxication|low-proof]] beverage made from [[Barley|barley]], locally by [[Commoner|farmers]], in bakeries and in lesser quantity in [[Brewery|breweries]].  "Small" describes the absence of hops, as in fact a "small beer" is really "ale," as it's made without hops.  Ale was safer to drink than well-water and offered a tremendous benefit to the isolated farmer's calorie intake.  Water from wells was often contaminated; the alcohol killed any bacteria, making it safe to drink.
+'''Small beer''' is a [[Intoxication|low-proof]] beverage made from [[Barley|barley]], locally by [[Commoner|farmers]], in bakeries and in lesser quantity in [[Brewery|breweries]].  "Small" describes the absence of hops, as farmers were forced to employ a "gruit" — a collection of whatever flower buds and herbs were available.  Beer was perceived as safer to drink than well-water, while giving a tremendous benefit to the isolated farmer's calorie intake.  Water from wells was often contaminated; the alcohol killed any bacteria, making it safe to drink.
 Most persons in the western game world drink between 8 and 12 ounces of small beer per day, with children also imbibing the beverage.

@@ Line 1: / Line 1: @@
 [[File:Small Beer.jpg|right|525px|thumb]]
-'''Small beer''' is a [[Intoxication|low-proof]] beverage made from barley, locally by [[Commoner|farmers]], in bakeries and in lesser quantity in [[Brewery|breweries]].  "Small" describes the absence of hops, as in fact a "small beer" is really "ale," as it's made without hops.  Ale was safer to drink than well-water and offered a tremendous benefit to the isolated farmer's calorie intake.  Water from wells was often contaminated; the alcohol killed any bacteria, making it safe to drink.
+'''Small beer''' is a [[Intoxication|low-proof]] beverage made from [[Barley|barley]], locally by [[Commoner|farmers]], in bakeries and in lesser quantity in [[Brewery|breweries]].  "Small" describes the absence of hops, as in fact a "small beer" is really "ale," as it's made without hops.  Ale was safer to drink than well-water and offered a tremendous benefit to the isolated farmer's calorie intake.  Water from wells was often contaminated; the alcohol killed any bacteria, making it safe to drink.
 Most persons in the western game world drink between 8 and 12 ounces of small beer per day, with children also imbibing the beverage.

← Older revision		Revision as of 19:31, 28 December 2022
Line 8:		Line 8:

	Small beer is typically served in a full stein and costs 2 [[Coin (monetary unit)\|c.p.]]		Small beer is typically served in a full stein and costs 2 [[Coin (monetary unit)\|c.p.]]
		+

	See also,<br>		See also,<br>

← Older revision		Revision as of 19:31, 28 December 2022
Line 1:		Line 1:
		+	[[File:Small Beer.jpg\|right\|525px\|thumb]]
	'''Small beer''' is a low-proof ale typically made locally by farmers and in bakeries. "Small" describes the absence of hops, as in fact a "small beer" is really "ale," as it's made without hops. Ale was safer to drink than well-water and offered a tremendous benefit to the isolated farmer's calorie intake. Water from wells was often contaminated; the alcohol killed any bacteria, making it safe to drink.		'''Small beer''' is a low-proof ale typically made locally by farmers and in bakeries. "Small" describes the absence of hops, as in fact a "small beer" is really "ale," as it's made without hops. Ale was safer to drink than well-water and offered a tremendous benefit to the isolated farmer's calorie intake. Water from wells was often contaminated; the alcohol killed any bacteria, making it safe to drink.

← Older revision		Revision as of 19:30, 28 December 2022
Line 6:		Line 6:
	While bakeries and brewers make their own yeast, the ordinary farmer would harvest wild yeast, encouraging the yeast from plants to attach itself to a bowl of flour and water left outside, in the field. Barley is malted in warm, damp conditions for a week, turning starch in the grain into sugar. The barley is heated in a bread oven, drying out the grain and killing any gestation that might have occurred. The malted barley is then boiled in water, to release the sugars. Boiling sterilises well or river water; thereafter, the alcohol in the ale keeps it sterile.		While bakeries and brewers make their own yeast, the ordinary farmer would harvest wild yeast, encouraging the yeast from plants to attach itself to a bowl of flour and water left outside, in the field. Barley is malted in warm, damp conditions for a week, turning starch in the grain into sugar. The barley is heated in a bread oven, drying out the grain and killing any gestation that might have occurred. The malted barley is then boiled in water, to release the sugars. Boiling sterilises well or river water; thereafter, the alcohol in the ale keeps it sterile.

		+	Small beer is typically served in a full stein and costs 2 [[Coin (monetary unit)\|c.p.]]

	See also,<br>		See also,<br>