
‘ The pub and the church are twin symbols at the heart of every English community, the signs of an integrated social life, and they have been so throughout our recorded history from Chaucer’s time down to the new Elizabethan age’.
So wrote the anonymous author of ‘ Licensed to Sell ‘ in the September/October 1952 issue of Today (Photo World).With congregations plummeting year by year, the Church ‘s position in the community may have lessened considerably since the year in which Elizabeth II ascended the throne, but the friendly local remains the favourite meeting place for many men and women, whether they actually drink alcohol or not.
However, back in 1952, when bitter, mild and porter were dominant, lager frowned on as a European interloper, and when to order a coffee as an alternative to alcohol in a pub was almost an insult. As the author put it
‘ Beer is complementary to the Englishman’s character and has therefore set the seal on the local pub as the very hub of every social activity. Certain town councils used to hold their village meetings in the local, and as late as 1794 not only orthodox churchmen but Nonconformists as well did consider it blasphemous to old their meetings within tavern walls and round off their discussions with flagons of good old ale’
‘In the middle ages the people wanted ale, cheap ale, and the sovereigns saw that they got it. There was no tea or coffee and wine was scarce and dear, so ale was the necessary concomitant of harvesting, feast days, births and marriages. Even when the making of ale passed from the hands of the private householder into the province of the professional brewer, laws were promulgated to protect the public and control the price and quality of the national beverage. The first licensing statute passed in 1495 under HENRY VII empowered any two Justices of the Peace “ To reject and pout away any common ale selling in towns and places where they should think it convenient, and to take sureties of keepers of ale houses in their good behaviour.”
‘ Court and common folk ‘ drank ale, apparently. Look at the allowance given to Lady Lucy, a maid of honour at the court of Henry VIII
“ Breakfast—a chine of beef, a loaf, a gallon of ale. Luncheon—bread and a gallon of ale. Dinner—a piece of boiled beef , a slice off roast meat, a gallon of ale. Supper—porridge, mutton, a loaf and “—you’ve guessed it—“ a gallon of ale “.
Incidentally, this Lady Lucy (1524 – 1583 Pic Above) was the daughter of Henry Somerset, 2nd Earl of Worcester. She served as a Maid of Honour to Katherine Howard, Henry VIII’s fifth wife, who was executed for adultery. The King considered marrying Lucy, but instead took Katherine Parr as his sixth and final wife.
Even Henry’s daughter, Queen Elizabeth, had her gallon of ale for breakfast. The alcoholic regime didn’t seem to do either woman much harm. Lucy reached the age of 59, while Queen Elizabeth died at 70.
At this point the author doesn’t make it clear that this gallon of Tudor ale must have been very weak indeed. After all, how could any human being glug down four gallons of ale ( ie 32 pints ) a day ? That’s if the ration was a daily amount rather than a weekly one. Nor did this ale taste like the beer that we drink today. Beer, according to the learned Dr Bottomley in his Inn Explorer’s Guide ( 1984), was brought to England by the Dutch in the early fifteenth century. It was much stronger than ale and had a bitter taste provided by the addition of hops.
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