16/10/2009 by Jeff Sechiari.

A question on hops from Switzerland

 Hello from Switzerland!I’m taking part to a medieval reconstitution group in ma area (Fribourg) in Switzerland, specialized in 1420 – 1480 and for the artisanal aspect of the life at this range. I’m trying to find as you suspect beer recipe and process. Do you cover this on your blog in England? I cannot find.Or maybe in Europe/France/Germany/Switzerland ? Everything I found is starting 1600/1700.If I’m not wrong hops are landing into throws around 1400-1450 in England no, in parallel with the gruit ale? Beer vs ale :o)I ask also to Durden Park, but they don’t have source for this period. Maybe you?Or do you know medieval group around in UK?Brewerly, Dom   

We copied this to Ian Hornsey who replied as follows. Other contributions, as ever, would be very welcome

Regarding the enquiry, I have no reliable records of recipes from this era. Being ‘inland’, and far from the Hansa towns further north, I suspect that the hop would not have been used for brewing in medieval Switzerland. Cultivation of the plant may not have reached that far south. I suggest that Dom looks at Unger’s two books, and Nordland’s epic (even tho’ the latter relates to matters further north). Also, advise him to look up details of the old monastery at St. Gall - I know of early records, but there might be some later ones. He will almost certainly know about this.

 References are:Nordland, Odd. Brewing and Beer Traditions in Norway. Universitetsforlaget, Oslo. 1969.Unger, R.W. A History of Brewing in Holland 900-1900. Brill, Leiden. 2001. Unger, R.W. Beer in the Middle Ages and the Renaissance. University of Pennsylvania Press, Philadelphia. PA. 2004.  (Austria mentioned on pp.50, 54, 107, 161, 217, 246 - no mention of Switzerland) Best,Ian

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05/10/2008 by Jeff Sechiari.

ESSEX BREWERS, and the Malting and Hop Industries of the County
Author: Ian P Peaty

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