What Is Small Beer? Brewing History’s Session Ale
Small beer is, at its heart, a low-alcohol, often sweeter beer brewed from the second or third runnings of a strong beer mash, or from a specifically designed recipe for a lower gravity brew. It served as a ubiquitous, safer-than-water beverage throughout history.
The Historical Tap: Small Beer’s Origins
Small beer, also known by various regional names like “table beer,” “swankey,” or “harvest ale,” holds a prominent place in history. Prior to modern sanitation, clean drinking water was often unreliable, making alcoholic beverages a safer alternative. Small beer, with its low alcohol content (typically ranging from 0.5% to 2.8% ABV, although variations existed), provided a refreshing and hydrating option that was considered less likely to harbor harmful bacteria. It was a staple in households of all social classes, from laborers and children to nobility. This widespread consumption shaped brewing practices, economies, and even social customs for centuries.
Hydration and Health: The Benefits of Small Beer
While not exactly a health tonic, small beer offered several advantages over water in historical contexts:
- Safety: The brewing process involved boiling, which killed many waterborne pathogens.
- Hydration: It provided fluids, essential for physical labor and general well-being.
- Nutrients: Depending on the recipe, small beer could contain trace amounts of vitamins and minerals from the grains and other ingredients.
- Palatability: It offered a more flavorful alternative to plain water, encouraging fluid intake.
However, it’s crucial to acknowledge that these perceived benefits were relative to the unsanitary conditions of the time. Modern clean water is undeniably a healthier choice.
The Brewing Process: From Mash to Modest Ale
Brewing small beer often involved utilizing the “leftovers” from a stronger beer production. The process typically followed these steps:
- Mashing: Grain (usually barley, but other grains could be included) is steeped in hot water to convert starches into fermentable sugars. The first runnings, rich in sugars, would be used for a strong beer.
- Sparging: More hot water is added to the mash, rinsing out the remaining sugars. These subsequent runnings, much weaker in sugar concentration, would be used to create small beer. This is often called parti-gyle brewing.
- Boiling: The wort (sugary liquid) is boiled, often with hops added for bitterness and preservation. The amount of hops used in small beer would generally be significantly less than in a strong beer.
- Cooling: The wort is cooled to a temperature suitable for fermentation.
- Fermentation: Yeast is added to the wort, converting the sugars into alcohol and carbon dioxide.
- Conditioning: The beer is allowed to mature, developing its flavor profile.
Small Beer Today: Rediscovering a Forgotten Brew
While small beer faded from prominence with the advent of readily available clean water and the rise of modern brewing techniques, it has experienced a resurgence of interest among craft brewers and homebrewers. This revival is driven by a desire to recreate historical recipes, explore low-alcohol brewing, and offer sessionable beers with interesting flavor profiles. Brewers are now experimenting with different grains, hops, and fermentation techniques to create modern interpretations of small beer that appeal to contemporary tastes.
Common Misconceptions About Small Beer
- It’s just weak beer: While low in alcohol, well-made small beer should be flavorful and balanced. It’s not simply watered-down strong beer.
- It’s always sweet: While some historical versions may have been sweeter, modern small beers can range from dry to slightly sweet, depending on the recipe.
- It’s only for cost-cutting: While using second runnings can be cost-effective, modern small beer is often brewed with dedicated recipes focused on flavor and quality, not just resourcefulness.
- It’s necessarily bad beer: Like any beer style, a poorly made small beer will be bad. When properly brewed, it can be a delightful and complex beverage.
Advantages of brewing Small Beer
Brewing Small Beer offers advantages to the homebrewer looking to:
- Experiment with different malt and hop varieties at a reduced cost
- Reduce the time commitment of brewing a batch of standard beer
- Create a recipe that emphasizes drinkability over intense flavor profiles
- Explore historical brewing recipes and techniques
Comparing Small Beer to Other Low-Alcohol Styles
| Beer Style | ABV Range | Key Characteristics |
|---|---|---|
| Small Beer | 0.5% – 2.8% | Historically brewed for everyday consumption; often brewed from second runnings; can be diverse in flavor profile depending on recipe. |
| Table Beer | 2.5% – 4.5% | Similar to small beer but potentially slightly stronger; often used interchangeably with small beer but might refer to a slightly higher gravity brew. |
| Session IPA | 3.0% – 5.0% | Emphasizes hop aroma and flavor while maintaining a lower alcohol content for extended drinking sessions. |
| Non-Alcoholic Beer | <0.5% | Brewed to have minimal or no alcohol content; various methods are used to remove or prevent alcohol production. |
Frequently Asked Questions (FAQs)
Is small beer always made from second runnings?
No, while traditionally small beer was frequently made from the second or third runnings of a strong beer mash (a process called parti-gyle brewing), modern brewers often create it using a dedicated recipe designed for a low original gravity, resulting in a low-alcohol beer with its own distinct flavor profile.
What does small beer taste like?
The taste of small beer can vary widely depending on the recipe. Historically, it may have been sweeter due to inefficient mashing techniques. Modern small beers can range from dry and hoppy to malty and slightly sweet, with flavors derived from the specific grains, hops, and yeast used.
Is small beer gluten-free?
Generally, small beer is not gluten-free as it is typically made from barley. However, brewers are experimenting with gluten-free grains like sorghum and rice to create gluten-free versions of small beer. Always check the label for confirmation.
How long does small beer last?
Like any beer, the shelf life of small beer depends on several factors, including the brewing process, ingredients, and storage conditions. Generally, it should be consumed within a few months of brewing for optimal flavor. Improperly sanitized or aged small beer will have a shorter shelf life.
Is small beer safe for children?
While small beer has a low alcohol content, it is generally not recommended for children. Even small amounts of alcohol can have negative effects on developing bodies.
Where can I buy small beer?
Small beer is becoming increasingly available from craft breweries and homebrew supply stores. It may also be found in specialty beer shops. You may have to seek it out due to relative lack of availability when compared to standard ABV beers.
Can I make small beer at home?
Yes, brewing small beer at home is a great option for homebrewers. There are many recipes available online and in homebrewing books. It’s a good way to practice brewing techniques and experiment with different ingredients.
What are some good grains to use for small beer?
- Pale malt: Forms the base of most small beer recipes.
- Crystal malt: Adds sweetness and body.
- Oats: Contribute to a smooth mouthfeel.
- Wheat: Adds complexity and head retention.
Are there any specific hop varieties that work well in small beer?
- Noble hops (Saaz, Hallertau Mittelfrüh): Provide delicate floral and herbal aromas.
- English hops (East Kent Goldings, Fuggles): Offer earthy and spicy notes.
- Modern aroma hops (Citra, Mosaic) in small amounts: Can add a touch of citrus or tropical fruit.
What’s the ideal fermentation temperature for small beer?
The ideal fermentation temperature will depend on the specific yeast strain used. Consult the yeast manufacturer’s recommendations for optimal results. Generally, a slightly cooler fermentation can help prevent the production of unwanted off-flavors.
How can I prevent oxidation in my small beer?
Oxidation is a major enemy of beer flavor. To minimize oxidation, purge your fermenter and bottles with CO2, limit the amount of headspace in your bottles, and avoid splashing the beer during transfers.
What are some variations of Small Beer?
- Gruit Ale: A variation of small beer which substitutes hops for a mix of herbs and spices.
- Saison: Although not always of low alcohol, this farmhouse ale style has some flavor similarities and a history of lower gravity interpretations.
- Kvass: Popular in eastern europe, this low-alcoholic drink made from rye bread crusts has similarities to small beer.