The British Food History Podcast
Neil Buttery
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Making Medieval Ale at Home with Alison Kay
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 podcast 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: ‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books: Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential Housekeeper A Dark History of Sugar Knead to Know: a History of Baking The Philosophy of Puddings 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 neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads...
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