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Small Goblets Of Buttered Beere From A 1588 Tudor Recipe This is an authentic Tudor Buttered Beere (Butter Beer) recipe from 1588 and a rich, creamy ale (beer) is called for – but don’t get an ale which is too sweet, as we are adding in sugar as well as egg yolks. The best ales (beer) to buy are traditional ‘real-ales’ (or cask conditioned ales) from a British brewery with a good reputation (see the end of the post for recommendations). Most British ales (traditional beer) of this high quality are now exported world-wide – while more modern beers, such as ‘lager’ are not recommended. This Tudor recipe for Buttered Beere is the oldest recorded instance of Butter Beer and it is authentically drunk warm, which is an acquired taste; but it is well worth trying.
Making a mash is not always necessary--you can brew a perfectly good lager or ale with prepackaged malt extract. But for this recipe, we're going all out, with an all-grain beer-- we extract the sugars from the grain ourselves. The recipe we're following is for a beer in the Belgian white or "wit" sytle. It's called "Wit Ginger, Not Mary Ann," and was published by the esteemed beer-brewing magazine, Zymurgy.
In large nonreactive mixing bowl, whisk together egg yolks and sugar. Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
By HomeBrewing.com Staff Check out our pictographic of the all-grain homebrew process. There are many different styles and methods for all-grain brewing, but this is one of the most common for the hobby. All-Grain home brewing is a bit more complex than brewing with extracts and you will need more equipment than what you use for extract brewing.