Brunswick Mum

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An 1899 advertisement for the Steger Brewery, one of the firms that brewed Brunswick Mum Braunschweig Mumme Steger 1899.jpg
An 1899 advertisement for the Steger Brewery, one of the firms that brewed Brunswick Mum
Advertising approx. from around 1900 for Braunschweiger Mumme, bottled in Brooklyn, N.Y. Braunschweiger Mumme Long Island (1900).jpg
Advertising approx. from around 1900 for Braunschweiger Mumme, bottled in Brooklyn, N.Y.
Recipe "To make Mum" in John Nott's The Cooks and Confectioners Dictionary, 1723 Mum Recipe.png
Recipe "To make Mum" in John Nott's The Cooks and Confectioners Dictionary , 1723

Brunswick Mum (German : Braunschweiger Mumme, Latin : Mumma Brunsvicensium or Mumia, French : Mom de Bronsvic), was originally an alcoholic beer from Brunswick in Germany, which ranged from weak to strong depending on the brewing method. [1] One of the first black beers recorded in history.

Contents

History

Mum originated in the Late Middle Ages. [2] The composition gave the beer a long shelf life that allowed a wide distribution; mum became the most important export from Brunswick and, in the early modern period was shipped to places such as India and the Caribbean. The drink is still sold in Brunswick where since autumn 2008, for the first time in about 200 years, it is produced in alcoholic variants. [3]

Composition

The 17th century author David Kellner describes mum as being held in high esteem for its exquisite strength, lovely taste and beautiful color. [4] It is brewed from barley-malt and hops in different proportions.

In contrast to German sources is mum in English literature from the early modern period an unhopped strong wheat-beer, made with the addition of various aromatic herbs. [5] The oldest English recipe seems to be published 1682 in The Natural history of coffee, thee, chocolate, tobacco by John Chamberlayne and is said to be recorded in Brunswick. [6]

The recipe calls for seven bushels of wheat-malt, one bushel of oat-malt and one bushel of ground beans to make 63 gallons of mum. Eggs are added to prevent the beer from becoming sour. Variations of this recipe are published by later authors, for instance John Nott.

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References

  1. "Krünitz, G. K. (1773). Braunschweiger Mumme. In Oeconomische Encyclopädie" . Retrieved 2023-08-27.
  2. "Mugwort - Muscovy yarn". British History. Retrieved 2010-03-24.
  3. Braunschweiger Mumme-Meile
  4. David Kellner (1690), Hochnutzbar und bewährte Edle Bierbrau-Kunst
  5. John Bickerdyke (1889), The Curiosities of Ale and Beer
  6. John Chamberlayne (1682), The Natural history of coffee, thee, chocolate, tobacco

Further reading