Saccharomyces Beer Cafe — Restaurant in Brisbane City

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste.1 Historically, the term referred to a drink brewed without hops.[3] As with most beers, ale typically has a bittering agentto balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. Later, hops replaced gruit as the bittering agent.

History of aleEdit

Ale was an important source of nutrition in the medieval world. It was one of three main sources of grains in the medieval diet, along with pottage and breads. Scholars believe grains accounted for around 80% of the calorie intake of agricultural workers and 75% for soldiers. Even nobles received around 65% of their calories from grains.[4] Small beer, also known as table beer or mild beer, which was highly nutritious, contained just enough alcohol to act as a preservative, and provided hydration without intoxicating effects. Small beer would have been consumed daily by almost everyone, including children, in the medieval world, with higher-alcohol ales served for recreational purposes. The lower cost for proprietors combined with the lower taxes levied on small beer led to the selling of beer labeled "strong beer" that had actually been diluted with small beer.[5]In medieval times, ale may have been safer to drink than most water (the germ theory of disease was unheard of, and the sterilizing properties of boiling unknown); however, there is no period evidence that people were aware of this nor that they chose to drink ale for this reason. The alcohol, hops, and some ingredients in gruit used to preserve some ales may have contributed to their lower load of pathogens, when compared to water. However, ale was largely safer due to the hours of boiling required in production, not the alcoholic content of the finished beverage. Records from the Middle Ages show that ale was consumed in huge quantities. In 1272 a husband and wife who retired at Selby Abbey were given 2 gallons of ale per day with two loaves of white bread and one loaf of brown bread. Monks at Westminster Abbeyconsumed 1 gallon of ale each day. In 1299, Henry de Lacy's household purchased an average of 85 gallons of ale daily and in 1385-6 Framlingham Castleconsumed 78 gallons per day.[4]



A mention of 'ealu wæge' (ale-cup) in the Beowulf

Brewing ale in the Middle Ages was a local industry primarily pursued by women. Brewsters, or alewives, would brew in the home for both domestic consumption and small scale commercial sale. Brewsters provided a substantial supplemental income for families; however, only in select few cases, as was the case for widows, was brewing considered the primary income of the household.[6] The word ale is related to the Old English alu or ealu. It is believed to stem from Proto-Indo-European root *alu-, through Proto-Germanic *aluth-.[7] This is a cognate of Old Saxon alo, Danish, Norwegian, Swedish, Icelandic and Old Norse öl/øl, Finnish olut, Estonian õlu, Old Bulgarian olu cider, Slovenian ol, Old Prussian alu, Lithuanian alus,...

I came here after walking away from the tourist traps near the museums because of the good reviews. Maybe I was just unlucky? I ordered the beef steak with mushroom sauce and a homemade lemon-lime and bitters, while my partner got the Reuben sandwich and orange juice. We also ordered some garlic cheese bread.

I watched as no one noticed my order via QR code for a few minutes until it was finally spotted, and then the drinks started getting made. My drink came with a few slices of lime and lemon—who knows how long they'd been there—mixed with syrup, ice, and topped with a splash of soda from an open bottle. Thank god they had to open a new one, so it still had some fizz. The orange juice was from a 2-liter bottle that could’ve been from ALDI, but it wouldn't matter if we last it wasn’t bad.

When the drinks were ready, they brought the glasses with the same uncovered straws sitting on the bar. The drinks were served and spilled a bit on the already sticky table, but they kinda cleaned it. The food took about 20 minutes, which was fair for a Sunday. Everything came at once, so we ended up having the bread with the main dish.

My 300g rump steak just felt sad and dodgy. Why serve a steak sliced? Why cover it in sauce? And how is it mushroom sauce without mushrooms? The sauce tasted like that pre-mixed mushroom powder stuff from Coles. For $39, you’d expect at least decent restaurant food, but I get why the reviews are good – it’s probably more about the beer. The food (except for the garlic bread, which is hard to mess up with all that cheese and bacon) was pretty awful. Maybe I shouldn’t have...

Met up with a friend earlier this week for a drink and snack meal prior to attending the theatre as part of the Brisbane Festival. This location in Fisher Lane is very convenient to QPAC and West End. I also noticed that all the car parks around the Brisbane convention centre and QPAC are not accepting cash so I got caught out . They are only accepting credit cards and there are no attendants in place to help out. Fortunately I found a car park on the street near by. It is always a pleasant walk around this area of Fish Lane. More pleasant that evening as there were so few people and great to enjoy the spring night air. The Beer Cafe had quite a few clients but was not overcrowded. Only one person behind the bar who was working really efficiently. We had beers and wine and some food from the menu. Although the menu is quite limited this suits the style of the beer cafe really well. The atmosphere is casual and there are various types of seating at tables and high bar style tables. of your choice. The dim lighting makes it a great intimate place. Terrific for a casual meet up. The atmosphere is fairly relaxed and there is a high level of male patronage obviously because of the casual atmosphere and the variety of beers on tap. My friend said they were not featuring any new styles of beer he hadn't tired recently....which is understandable with Covoid 19 restrictions and low turnover. The pate platter we shared with freshly toasted French baguette was really delicious and served on a wooden board with side plates. Saccha's is certainly...