​Beverages during the late 18th and early 19th century generally consisted of some form of alcohol, even for the children. Fresh water could be hazardous to drink and with no refrigeration, alcoholic beverages were often consumed. One of these drinks, a “small beer” could be made at home and drank by the family. The ingredients were simple, barley malt, hops and water. It could be cooked over the daily fire and
though it didn’t have along shelf life, it was easy enough to make in big or small batches. Today we will go through the process of making a small beer and also serve a Ranquiem of cheese.

“The New and Easy method of Cookery” by Elizabeth Cleland
“Seeking the historical cook” by Kay Mos