Small beer, also called small ale or table beer, is a lager or ale with low alcohol content, typically between 1% and 2% ABV. It originated in Medieval Europe and remained a common beverage through the 19th century.
History
In 18th-century England, small beer was socially acceptable because of its low alcohol content, enabling people to drink multiple glasses without intoxication. The 19th century saw growing popularity of small beer, which replaced malt liquor as the drink of choice for families and servants. Educational institutions such as Eton, Winchester, and Oxford University had their own breweries to make small beer for students.
Types and styles
Small beer can describe beers made from the second runnings of stronger beer, sometimes with the potency of mild ale. This brewing practice was economical in English households until the 18th century. In Belgium, small beer continues as bière de table or tafelbier, with breweries like De Es and Gigi still producing it. In the US, Vienna lager functioned as table beer before prohibition.
How it is made
Traditionally, small beer was produced using the second runnings from the mash used for stronger beer, making it a cost-effective brewing method. Some modern small beers are simply brewed with lower alcohol content from the beginning. George Washington created a recipe for small beer that included bran and molasses.
How it is served
Historically, small beer was served with meals and considered appropriate for children and servants. Benjamin Franklin mentioned it was sometimes consumed at breakfast. In modern times, it is rarely available commercially outside of Belgium, where it remains a tradition.
Kinds of small beer
Well-known brands
- Cronk (United States)