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Originally Posted by DaveinGermany

Oh deary me! Someone's not made serious study into this most important of matters it seems!



As my learned friend (And fellow companion of the hat) has pointed out, the "Deutsche Reinheitsgebote" (German purity law) allowed only certain ingredients to be used in the production of Beer & this has been going on in the "Fatherland" since 1156 I believe. Since that time though the most widely accepted ruling is that of 1516, none of your pasteurised, adulterated, adjunct laden muck here thank you very much! Ve haf vays of zer gettink drunk ja, visout zer nasty extras ja! Incidentally, the normal ABV for a bog standard Pils is 4.8% knocking Brit beers 3-4% average into the shade in general. So if you're out & about swilling your super chilled designer Lager at 4% and 3 Quid+ a pint, I'll merely smile smugly, while supping my "Hauber" (Half litre) at 4.8% costing a piffling €2,80 "PROST! Meine Kumpel!"

At the same time, the only 'quality control' we had was to send a man around the Inns in a pair of leather trousers, he would pour a tankard onto a bench sit on it for a while and if when he stood up the bench stuck to his breeks the beer was deemed to have too much sugar and the landlord was fined.

Now that's a half assed job I would love to apply for.

Or was it just a myth?
Myth 3: Medieval ale-conners wore leather breeches and tested ale by pouring some on a wooden bench and then sitting in it and seeing if they stuck to the bench | Zythophile