Brewery

Brewery Medieval ale was created from malted grains, water and fermented yeast. The grain was crushed, and hot water added. The mixture was then left to ferment and the alcohol which resulted was drained off. This ale was drunk within days of production, as the taste and quality of the drink declined rapidly.   The production of ale in medieval times was a mixture of domestic and commercial enterprises. Early in the period, brewing was carried out on a small domestic scale, for use only among one family or small group. Most monasteries had their own breweries, allowing the community to be self-sufficient in its ale production and often producing a surplus for sale outside the monastery or Abbey.
Cost to clear land, acquire & plant: £2 Time to Activate: 1 years Annual Income: £1d6 Annual Maintenance: £2

Type

Brewery / Winery