Today I am talking with podcaster and blogger Alison Kay of Ancestral Kitchen all about recreating medieval ale at home – and how one adapts the making of them to modern kitchens.
We talked about the difference between ale and beer; the process of ale-making; sterilisation versus good old cleaning; wild yeast; and (most importantly) what the ale tastes like – amongst many other things.
If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.
Ancestral Kitchen website – including those posts about medieval ale.
Ancestral Kitchen on Instagram: @ancestral_kitchen
Things mentioned in today’s episode
Ale, Beer & Brewsters in England by Judith M. Bennett
Christmas on the Croft, The Scottish Food History Podcast
My YouTube channel with my short video about haggis
Blog posts pertinent to today’s episode
A Trip to the Sarson’s Vinegar Factory
Happy New Year – a review of 2024
Previous podcast episodes pertinent to today’s episode
Recreating 16th Century Beer with Susan Flavin & Marc Meltonville
A is for Anchovy, Alewife & Avocado
Neil’s blogs:
Neil’s books:
Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper
Knead to Know: a History of Baking
Don’t forget, there will be postbag episodes in the future, so if you have any questions or queries about today’s episode, or indeed any episode, or have a question about the history of British food please email me at [email protected], or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.
You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory
Mentioned in this episode:
The British Food History podcast is currently sponored by Netherton Foundry
Season 10 of The British Food History Podcast is sponsored by Netherton Foundry, producers of top-quality, British-made cookery equipment. Nestled in rural South Shropshire, Netherton Foundry is a family-run business, headed by husband and wife team Neil and Sue Currie, which takes inspiration from the local iron masters of the 18th and 19th centuries to craft traditional cookware from iron, oak and copper using non-toxic materials. Their cookware is built to last, whether it be their famous prospector pans (of which I am a proud owner), crumpet rings or their impressive range of outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.
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