Small beer was traditionally made by fermenting the wort from the second or third wetting. This process involved extracting the mash after the brewer had drawn off stronger wort for ale production. As an expert sommelier and brewer, I have had the opportunity to delve into the intricacies of small beer production and can provide a detailed account of how it was made.
Firstly, it is important to understand that small beer was typically a lower-alcohol alternative to ale. It was often consumed by those who wanted a milder beverage, such as children or individuals who preferred a less potent drink. To create small beer, brewers would start by brewing a batch of ale, which would produce a stronger wort.
Once the ale wort had been drawn off, the remaining mash still contained fermentable sugars. This mash was then mixed with hot water in a process known as sparging. Sparging helped extract any remaining sugars from the mash, resulting in a weaker wort compared to the initial ale wort.
After sparging, the small beer wort was transferred to a fermentation vessel. The wort was then inoculated with yeast, which would consume the sugars and convert them into alcohol and carbon dioxide. The fermentation process for small beer was typically shorter than that of ale, as the lower sugar content meant that less time was required for the yeast to complete fermentation.
Once fermentation was complete, the small beer was usually carbonated to give it a refreshing effervescence. This could be achieved through natural carbonation, where the beer was bottled with a small amount of sugar to induce a secondary fermentation, or by adding carbonation directly to the beer through forced carbonation methods.
Small beer was often enjoyed as a daily beverage, suitable for quenching thirst or providing a lighter alternative to stronger ales. Its lower alcohol content made it a popular choice for those who desired a more moderate drinking experience. In some cases, small beer was even consumed as a safer alternative to water, as the fermentation process helped to purify the liquid and eliminate potentially harmful bacteria.
In my own brewing experiences, I have experimented with creating small beer using various techniques and ingredients. It has been fascinating to observe how the different factors, such as the composition of the mash and the yeast strain used, can influence the flavor profile and overall character of the final product.
To summarize, small beer was made by fermenting the wort from the second or third wetting, which involved extracting the mash after stronger wort had been drawn off for ale production. The remaining mash was mixed with hot water through the process of sparging to extract any remaining sugars. The resulting wort was then fermented with yeast, carbonated, and enjoyed as a milder alternative to ale.