Short beer

Introduction

Short beer is a type of beer that is brewed from the second or third runnings of malt after the first wort has been used to brew strong beer. This process results in a beer with a lower alcohol content and a lighter flavor profile. Short beer was historically consumed as a safer alternative to water, particularly in regions where clean drinking water was not readily available.

History

The practice of brewing short beer dates back to the Middle Ages, when it was common for brewers to extract as much value as possible from their malt. The first runnings of the malt would be used to brew a strong beer, while the second and third runnings would be used to brew short beer. This beer was often consumed by the lower classes, who could not afford the more expensive strong beer.

Brewing Process

The brewing process for short beer begins with the mashing of malted barley. The malt is soaked in hot water to extract the sugars, which are then fermented by yeast to produce alcohol. The first runnings of the malt, which contain the highest concentration of sugars, are used to brew strong beer. The second and third runnings, which contain less sugar, are used to brew short beer.

Characteristics

Short beer is characterized by its lower alcohol content and lighter flavor profile. It is often described as being more refreshing and less filling than stronger beers. Despite its lower alcohol content, short beer can still be full of flavor, with notes of malt, hops, and yeast coming through.

Consumption

Historically, short beer was consumed as a daily drink, similar to how we might consume water or tea today. It was often served with meals and was considered a staple of the diet. Today, short beer is less common, but it is still enjoyed by those who appreciate its lighter flavor and lower alcohol content.

See Also

• Beer
• Mashing
• Brewing

References

• The Oxford Companion to Beer
• The World Atlas of Beer

External Links

• The History of Short Beer
• How to Brew Short Beer