![]() ![]() If this not be adhered to, the punishment stated below shall be administered. ![]() We hereby proclaim and decree, by Authority of our Province, that henceforth in the Duchy of Bavaria, in the country as well as in the cities and marketplaces, the following rules apply to the sale of beer:įrom Michaelmas to Georgi, the price for one Mass or one Kopf, is not to exceed one Pfennig Munich value, andįrom Georgi to Michaelmas, the Mass shall not be sold for more than two Pfennig of the same value, the Kopf not more than three Heller. The text (translated) of the 1516 Bavarian law is as follows: The 1516 Bavarian law set the price of beer (depending on the time of year and type of beer), limited the profits made by innkeepers, and made confiscation the penalty for making impure beer. A full understanding of chemical basis of yeast and the fermentation process did not come until much later. Yeast produced in one batch was commonly transferred to a subsequent batch, thus giving yeast a more permanent character in the brewing process. It is likely that brewers of the time preferred to see yeast as a fixture of the brewing process. The text does not mention yeast as an ingredient, although yeast was at the time knowingly used in the brewing process. According to the 1516 Bavarian law, the only ingredients that could be used in the production of beer were water, barley and hops.
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