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Quick Ale
Drinks
Historic

('Quick' as in 'lively') Bottled ale with raisins or wheat-corns added. "After a while this will drink exceeding quick and pleasant" (Digby 1669). The adding of additional sugary material causes a secondary fermentation in the bottle, releasing carbon dioxide and producing a lively 'fizz', this is exactly the principle behind Champagne.


Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)

TO MAKE ALE DRINK QUICK
When small Ale hath wrought sufficiently, draw into bottles; but first put into every bottle twelve good raisins of the Sun split and stoned; Then stop up the bottle close, and set it in sand (gravel) or a cold dry Cellar. After a while this will drink exceeding quick and pleasant. Likewise take six Wheat-corns, and bruise them, and put into a bottle of Ale; it will make it exceeding quick and stronger.




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