To make beer, malt was soaked in a large wooden mash tub at low temperatures then separated out of the liquid and ordinarily used for animal food. The liquid, called 'wort,' was transferred to the keeler, a large copper pot to which was added hops and other ingredients. After boiling the mixture for several hours, the brewer cooled it to about 70° F and sprinkled on the yeast, which began to digest the sugar in the solution and excrete it as alcohol. Bacteria and foreign yeast could spoil a brew, so it was important to keep the keeler covered. Stirring took place periodically, traditionally done with a bunch of broomstraw which was impregnated with yeast and quickened the action.
n/a
n/a