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An old friend of mine gained a PhD in the relative clauses of William Shakespeare, with particular emphasis on the later plays. To appreciate this you have to know that, even in the Jacobean era, ale, the original English unhopped fermented malt drink, was still regarded as different, and separate, from, beer, the hopped malt drink brought over from continental Europe at the beginning of the 15th century, years earlier.
In the year Macbeth was performed at the Globe theatre the town council of St Albans, 25 or so miles north of London, agreed to restrict the number of brewers in the town to four for beer and two for ale, to try to halt a continuing rise in the price of fuelwood.
This separation of fermented malt drinks in England into ale and beer continued right through to the 18th century, and can still be found in the 19th century, though the only difference by then was that ale was regarded as less hopped than beer.
In it, Markham wrote that. Markham was writing in the middle of a battle fought for more than two centuries to try to keep ale still free from hops, and separate from hopped beer. Almost 60 years later, in , the physician and former Carthusian monk Andrew Boorde wrote a medical self-help book called A Dyetary of Helth which heavily promoted ale over beer. Barnes claimed that when Boorde woke up the next morning, the smell under his nose was so bad he had to shave his beard off.
