Me too, but that's basically the same question. From Tolkien's own letters:TC2642 wrote:I'd be more interested in what people could come up with for a recipe for a beer that would be drunk by hobbits!
‘The Shire’ is based on rural England and not any other country in the world, (Tolkien’s Letters, 250 #190) … It is in fact more or less a Warwickshire village of about the period of the Diamond Jubilee. (Tolkien’s Letters, 230 #178) … There is no special reference to England in the ‘Shire’ — except of course that as an Englishman brought up in an ‘almost rural’ village of Warwickshire on the edge of the prosperous bourgeoisie of Birmingham, specifically Warwickshire village in 1897 Victorian England. I take my models like anyone else — from such ‘life’ as I know, (Letters, 235 #181)â€.
See http://recipewise.co.uk/tea-in-the-hobbit for some cool historical "Hobbit recipes." I'm trying to go this same direction for a beer recipe.
Great lead, thanks. So, if we assume they ordered the flagship bitter, Morrells Varsity, according to Roger Protz and Graham Wheeler, the recipe resembled:jimp2003 wrote:If you can find out what Morrells were brewing at the time there is a list of their beers HERE with an estimate of the recipe.....
OG: 1.041, 85% pale malt, 8% crystal, 7% torrefied wheat. Bittering hops: Challenger. Aroma hops: Goldings. IBU: 29-32
A follow-up question: Are Protz' and Wheeler's based on actual brewer's statements, or simply educated guesses and reverse-engineering using common, modern ingredients? I ask because Challenger hops were bred from Northern Brewer and German hops, and not released until 1968, which came after my requested period. Of course, Varsity continued being brewed and the recipe could've been adapted over time.
Another good lead, I've emailed Marston's a research request.jimp2003 wrote:Morrells were sold to Marstons in the 1990s..
Another good lead, I've emailed Sharp's a research request.Eadweard wrote:I'm pretty sure Sharp's use Morrells yeast.
Thanks everyone, keep your thoughts coming!