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Beer in Wales
Beer in Wales can be traced to the 6th century. Since the 2000s, there has been a growing microbrewery industry in Wales.
At least as early as the 6th century, the Druidic legendary person Ceridwen is associated with cauldrons and intoxicating preparations of grain in herbs in many poems of Taliesin, particularly the Hanes Taliesin. This preparation, Gwîn a Bragawd, is said to have brought "science, inspiration and immortality".
The Welsh Triads attribute the introduction of brewing grains barley and wheat to Coll, and name Llonion in Pembrokeshire as the source of the best barley, while Maes Gwenith in Gwent produces superior wheat and bees.
The Anglo-Saxon Chronicle for 852 records a distinction between "fine ale" and Welsh ale, also called bragawd. Bragawd, also called braggot, is somewhat between mead and what we today think of as ale. Saxon-period Welsh ale was a heady, strong beverage, made with spices such as cinnamon, ginger and clove as well as herbs and honey. Bragawd was often prepared in monasteries, with Tintern Abbey and the Friary of Carmarthen producing the beverage until Henry VIII dissolved the monasteries in 1536. The drink is said to have been still in production by a few families in Wales at the beginning of the 19th century.
In the Laws of Hywel Dda, meanwhile, a distinction is drawn between bragawd and cwrwf, with bragawd being worth twice as much. Bragawd in this context is a fermented drink based on cwrwf to which honey, sweet wort, and ginger have been added.
John Gerard's Herball or Generall Historie of Plantes of 1633 says of the plant ground-ivy: "The women of our Northerne parts, especially about Wales and Cheshire, do turne the herbe Ale-hoof into their Ale; but the reason thereof I know not...".
Alexander Morrice mentions "Welch Ale" in his Treatise on Brewing (1802). The beer was made from pale malt, hops, sugar and grains of paradise. The author says that he saw the brewing process in Carnarvon, conducted by an old women.
Welsh beer is noted as a distinct style as late as 1854, with a recipe made solely from pale malt and hops described in a recipe book of the time.
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Beer in Wales
Beer in Wales can be traced to the 6th century. Since the 2000s, there has been a growing microbrewery industry in Wales.
At least as early as the 6th century, the Druidic legendary person Ceridwen is associated with cauldrons and intoxicating preparations of grain in herbs in many poems of Taliesin, particularly the Hanes Taliesin. This preparation, Gwîn a Bragawd, is said to have brought "science, inspiration and immortality".
The Welsh Triads attribute the introduction of brewing grains barley and wheat to Coll, and name Llonion in Pembrokeshire as the source of the best barley, while Maes Gwenith in Gwent produces superior wheat and bees.
The Anglo-Saxon Chronicle for 852 records a distinction between "fine ale" and Welsh ale, also called bragawd. Bragawd, also called braggot, is somewhat between mead and what we today think of as ale. Saxon-period Welsh ale was a heady, strong beverage, made with spices such as cinnamon, ginger and clove as well as herbs and honey. Bragawd was often prepared in monasteries, with Tintern Abbey and the Friary of Carmarthen producing the beverage until Henry VIII dissolved the monasteries in 1536. The drink is said to have been still in production by a few families in Wales at the beginning of the 19th century.
In the Laws of Hywel Dda, meanwhile, a distinction is drawn between bragawd and cwrwf, with bragawd being worth twice as much. Bragawd in this context is a fermented drink based on cwrwf to which honey, sweet wort, and ginger have been added.
John Gerard's Herball or Generall Historie of Plantes of 1633 says of the plant ground-ivy: "The women of our Northerne parts, especially about Wales and Cheshire, do turne the herbe Ale-hoof into their Ale; but the reason thereof I know not...".
Alexander Morrice mentions "Welch Ale" in his Treatise on Brewing (1802). The beer was made from pale malt, hops, sugar and grains of paradise. The author says that he saw the brewing process in Carnarvon, conducted by an old women.
Welsh beer is noted as a distinct style as late as 1854, with a recipe made solely from pale malt and hops described in a recipe book of the time.
