Alla

Ars coquinaria Britannica: cervisia cui nomen *real ale* datur, cum mytilis (frusto limonii apposito) in taberna oppidi Lingfield Surregiae inlata

Alla^[1]^[2]^[3] (Anglice ale) seu godala^[4]^[1] est cervesia sicut in Anglia medio aevo confecta est. Quo ad sensum vocabuli recentiorem pertinet, aliqui contendunt allam id genus cervisiae esse quod sine lupulos producitur; apud plures beer et ale ("cervesia" et "alla") synonyma sunt sed ale methodos traditionales vel antiquiores implicat.

"Alla pallida Indica" (*India pale ale*) Edinburgi confecta

Alla fortis Cantiana (*Kentish strong ale*) e capsa metallica effusa

Anglosaxonice ealu cervesiam denotavit, bēor potionem fortiorem sive aromatibus seu melle conditam. Saeculo autem XV, usu humulorum ad cervesiam temperandam a Germania vel Batavia introducto, verbum beer ad cervesiam hummulinam denotandam adhibebatur, ale ad cervesiam simplicem. Sic in lexico bilingui eius aevi quod Promptorium parvulorum appellatur:

"Ale. Cervisia ... (addit MS P: "et hic nota bene quod est potus Anglorum") ... Bere: a drynke. Hummulina, vel hummuli potus, aut cervisia hummulina".^[2]

Sic productius in regimine suo Andreas Boorde anno 1542 edito praecepit:

Alla e bracibus aquaque fit: isti, qui aliam rem eo addunt, nisi sit spumave fermentumve donumve Dei, allam suam sophisticant. Alla viro Anglo naturalis est potio. Braces hordeaceae allam meliorem, quam avenaceae sive aliae, producunt: humores crassos effecit, sed fortitudinem dat. Birra autem e bracibus humulisque aquaque fit: viro Germano naturalis est. His diebus magis magisque in Anglia adhibetur, Anglis pluribus detrimenti.^[5]

Qui allam puram esse asseveraverunt, admittere debuerunt allam non solam bibi solebat. Quas res evolvit "philosophus de natura allae", ioculator potius fabulae scaenicae: hirneam e partibus quattuor constitui, "imprimis alla, pane tosto, gingibere, nuce moschata": allam enim restaurativam, panem constipativam, gingiber expulsivum secundo gradu, nucem moschatam cerebello temulento supplementariam: allam sine puella sicut ovum sine sale, sicut hareng saur sine sinape reiciendam. ^[6] Ergo de alla saeculo XVI aromatibus additis, pane tosto immerso, puella adsedente iudicare oportebat. Saeculo XIX omnes fere cervesiae Anglicae, tam allae quam birrae, humulis conditae sunt; "alla pallida" autem, candidior fortiorque et praecipue "alla pallida Indica" (India pale ale) ad exportationem in Indiam paratae, ab ipsis Anglis melius aestimabatur. Tempore nostro "alla vera" (real ale), in officinis parvis methodo traditionali bracata, a cauponibus pluribus venditatur.^[7]

Notae

↑ ^1.0 ^1.1 "Hoc autem vini genus, Britannis longe omnium excellentissimum, ex alica confectum, alla, perfecte coctum, gutalla dicitur": Stephanus (1550) p. 25; "De Ala Anglorum" Schoockius (1661) p. 95
↑ ^2.0 ^2.1 Promptorium parvulorum pp. 9, 31
↑ "Hala": Baccius (1596)
↑ Fontes plures apud Carolus Du Cange et al. (1883-1887). Glossarium mediæ et infimæ Latinitatis. Niortii: Favre s.v. "celia"
↑ Ale is made of malte and water; and they the which do put any other thynge to ale then is rehersed, except yest, barme, or godesgood, doth sofystica[t] theyr ale. Ale for an Englysshe man is a naturall drynke ... Barly malte maketh better ale than oten malte or any other corne doth: it doth ingendre grose humoures; but yette it maketh a man stronge ... Bere is made of malte, of hoppes, and water: it is a naturall drynke for a Dutche man. And now of late dayes it is moche used in Englande to the detryment of many Englysshe men: Boorde (1542) p. 256 ed. Furnivall
↑ I am a philosopher that can dispute of the nature of Ale; for mark you sir, a pot of ale consists of foure parts, imprimis the ale, the toast, the ginger and the nutmeg ... The ale is a restorative; bread is a binder, marke you sir, two excellent points in phisicke; the ginger, oh ware of that, the philosophers have written of the nature of ginger, tis expullsitive in two degrees ... But now to the noble vertue of the nutmeg; it is, saith one ballad ... an underlayer to the braines, for when the ale gives a buffet to the head, oh the nutmeg that keepes him for while in temper ... Masters take this of me, a cup of ale without a wench, why alasse tis like an egge without salt, or a red herring without mustard: Lodge et Greene (1594)
↑ OED (2012)

Bibliographia

Fontes antiquiores

c. 1440 : Promptorium parvulorum (Albertus Way, ed., Promptorium parvulorum [Londinii: Societas Camdenensis, 1865] Textus
1542 : Andrew Boorde, A Compendyous Regyment or a Dyetary of Helth (F. J. Furnivall, ed., The fyrst boke of the introduction of knowledge, made by Andrew Borde, of physycke doctor; a compendyous regiment ... (Londinii, 1870) p. 223 ff.
1550 : "Vina cerealia" in Carolus Stephanus, De nutrimentis ad Baillyum libri tres (Lutetiae) pp. 25-26
1594 : Thomas Lodge, Robertus Greene, A Looking Glass for London and England (Londinii, 1594) act. 1 sc. 2 (f. B2 apud Google Books)
1596 : Andreas Baccius, De naturali vinorum historia. Romae: ex officina Nicholai Mutii pp. 355-356
1661 : "De Ala Anglorum" in Martinus Schoockius, Liber de cervisia. Groningae, 1663 (pp. 95-101 apud Google Books)

Lexicographica

"Ale" in The Oxford English Dictionary (Oxonii: Clarendon Press, 1989. 20 voll.)

[Stephanus_(1550)-1] 1.0 ^1.1 "Hoc autem vini genus, Britannis longe omnium excellentissimum, ex alica confectum, alla, perfecte coctum, gutalla dicitur": Stephanus (1550) p. 25; "De Ala Anglorum" Schoockius (1661) p. 95

[PP-2] 2.0 ^2.1 Promptorium parvulorum pp. 9, 31

[3] "Hala": Baccius (1596)

[4] Fontes plures apud Carolus Du Cange et al. (1883-1887). Glossarium mediæ et infimæ Latinitatis. Niortii: Favre s.v. "celia"

[5] Ale is made of malte and water; and they the which do put any other thynge to ale then is rehersed, except yest, barme, or godesgood, doth sofystica[t] theyr ale. Ale for an Englysshe man is a naturall drynke ... Barly malte maketh better ale than oten malte or any other corne doth: it doth ingendre grose humoures; but yette it maketh a man stronge ... Bere is made of malte, of hoppes, and water: it is a naturall drynke for a Dutche man. And now of late dayes it is moche used in Englande to the detryment of many Englysshe men: Boorde (1542) p. 256 ed. Furnivall

[6] I am a philosopher that can dispute of the nature of Ale; for mark you sir, a pot of ale consists of foure parts, imprimis the ale, the toast, the ginger and the nutmeg ... The ale is a restorative; bread is a binder, marke you sir, two excellent points in phisicke; the ginger, oh ware of that, the philosophers have written of the nature of ginger, tis expullsitive in two degrees ... But now to the noble vertue of the nutmeg; it is, saith one ballad ... an underlayer to the braines, for when the ale gives a buffet to the head, oh the nutmeg that keepes him for while in temper ... Masters take this of me, a cup of ale without a wench, why alasse tis like an egge without salt, or a red herring without mustard: Lodge et Greene (1594)

[7] OED (2012)

[1]

[2]

[3]

[4]

[5]

[6]

[7]