New research suggests that 16th-century brews reached as high as 5.3 percent ABV, according to The Drinks Business. Published by Cambridge University Press, the case study explores Irish beer fermentation during the early modern time period.
“To understand more deeply beer’s significance as an intoxicating and energy-providing foodstuff, it is vital to move beyond theoretical calculations and rough approximations with present-day equivalents,” the study states. “This can only be achieved by attempting to recreate an early modern beer, following the practices of past brewers, and employing the most accurate ingredients and technology possible.”
