At the risk of overdoing the whole beer history thing here's another curious one that caught my eye during my research...
'NEW BEER FROM POTATOE STALKS - The progress of M. Kircoff, for converting the amylalecus faculae (starch) into sugar, by means of sulphuric acid, has already received some useful applications, but the most useful, is doubtless, the conversion of this sugar into Beer, mingles in a proper quantity of water, set in fermentation and hop'd according to the method of Brewers. This syrup furnishes a beer which is light, brisk, strong, and of an agreeable savor; this refreshing and healthy beverage may be prepared any where; it requires neither mill nor expensive vessels, so that the cultivator and artisan may make it in their dwellings. Already two manufacturers are employed in preparing it in quantities, and the estimate that it will cost them only a sentine the livre. (1/4 d the gallon.) - Journal de Parmacie'
[Carlow Morning Post – 1818 via Carlow Library Local Studies Room]
A hopped potato stalk beer? Any brewers try this or fancy giving it a shot?
Not sure about the whole sulphuric acid bit though...
Liam
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