I read recently that tomorrow, January 13th was once the date of the ancient festival called, simply, “Brewing.”
The ancient Celts saw the 13th as the longest, coldest day of winter, and, coming at midwinter, designated it the day to check the grain stores to see if the clan would make it through the rest of the season.
If they didn’t have enough, things would be difficult. Conservation measures would be instated, and the people would pray for a quick and mild end to the winter.
But, if they had enough—even a surplus, perhaps—then they’d make ale with the extra!
My source doesn’t say, but I suppose, if the people had enough grain to make beer, they figured the gods could make the rest of the winter as long and miserable as they wanted. Gotta love those practical old Celts.
To honor my forebears, and to make a pleasure out of necessity, as they did, I’m celebrating Brewing tomorrow myself, not by making ale, but by racking our latest batch of wine, and beginning a new one.
Meanwhile, upstairs . . . a batch of wine perks quietly away in secondary fermentation (Photo: Mark Zeiger).