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 podcastAncestral Kitchen website – including those posts about medieval ale.Ancestral Kitchen on Instagram: @ancestral_kitchenThings mentioned in today’s episodeAle, Beer & Brewsters in England by Judith M. BennettChristmas on the Croft, The Scottish Food History PodcastMy YouTube channel with my short video about haggisBlog posts pertinent to today’s episodeA Trip to the Sarson’s Vinegar FactoryHappy New Year – a review of 2024Previous podcast episodes pertinent to today’s episodeRecreating 16th Century Beer with Susan Flavin & Marc MeltonvilleA is for Anchovy, Alewife & AvocadoNeil’s blogs:‘British Food: a History’ ‘Neil Cooks Grigson’ Neil’s books:Before Mrs Beeton: Elizabeth Raffald, England’s Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon’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...