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Home :: Archive :: 1994 :: January ::
Re: Sack, Ale, and Stout with Some Questions
[SHAKSPEReans,
 
This posting is being resent because of a problem with LISTSERV at the
University of Toronto.  --HMC]
 
Shakespeare Electronic Conference, Vol. 5, No. 0043. Wednesday, 19 January 1994.
 
(1)     From:   Nancy W Miller <
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 >
        Date:   Tuesday, 18 Jan 94 14:17:29 EST
        Subj:   Re: SHK 5.0034  Q: Falstaff's Sack
 
(2)     From:   Edward T Bonahue <
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        Date:   Tuesday, 18 Jan 94 17:33 EST
        Subj:   sack
 
(3)     From:   Nate Johnson <
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        Date:   Wednesday, 19 Jan 94 03:09:20 EDT
        Subj:   RE: SHK 5.0041  Re: Sack
 
 
(1)----------------------------------------------------------------------------
From:           Nancy W Miller <
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 >
Date:           Tuesday, 18 Jan 94 14:17:29 EST
Subject: 5.0034  Q: Falstaff's Sack
Comment:        Re: SHK 5.0034  Q: Falstaff's Sack
 
Sack is wine, not beer.  Nice idea, but you may be better off opting for
"Sir Toby's Ale."
 
(2)----------------------------------------------------------------------------
From:           Edward T Bonahue <
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Date:           Tuesday, 18 Jan 94 17:33 EST
Subject:        sack
 
I seem to recall that in _My Own Private Idaho_ the Falstaff-type character and
his band of homeless waifs were quaffing something called "Falstaff Beer,"
which a friend of mine from the West Coast swears comes from a microbrewery
somewhere in Washington or Oregon.
 
Ed Bonahue
 
(3)----------------------------------------------------------------------------
From:           Nate Johnson <
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 >
Date:           Wednesday, 19 Jan 94 03:09:20 EDT
Subject: 5.0041  Re: Sack
Comment:        RE: SHK 5.0041  Re: Sack
 
Sack was sweetened, fortified wine, yes, but I'm convinced that a modern
Falstaff would be a beer-drinker.
 
Oregon Brewing Company in Newport, Oregon, markets a "Shakespeare Stout"
(oh, so very stout) which the bottle adequately describes as "Ebony in color
with a rich creamy head, an earthy flavor that comes from oats, and a mellow
chocolate aftertaste."  In all their beers, Oregon Brewing promises no
chemicals and at least 60 pounds of malt per barrel.
 
Just happened to have a bottle handy...
 
What was the status of the beer-brewing industry in Elizabethan England?
Did one exist?  Were foreign brews familiar to English tongues?  What part
*does* beer play in Shakespeare?
 
I heard rumors a while back of archaeologists' efforts to reproduce mead.
The first efforts were reportedly *not* tasty.
 
My heartfelt good wishes to all earnest microbrewers out there,
Shakespeareans or no...
 
--Nate Johnson
 
[I was given a bottle of Shakespeare Stout over the holidays, and I concur
completely with Nate's accessment of it. Hummmmmmm.  --HMC]
 

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