Another resurrected thread. (Should this be in History section, rather than GWD, thinking about it?)
Another of the talks I attended yesterday was by Dr Mark Hailwood on Alehouses and Drinking Culture 1550-1750. Again I made copious notes, and I'll waffle on a bit here, but for those who'd like more, the talk was taken from his book Alehouses and Good Fellowship in Early Modern England. It was published a couple of years ago and I've found this review about it (actually that site looks like it might be good to explore). It looks like it might be a touch academic for most of us, but in his talk he gave a wealth of interesting and funny anecdotes, so it might nonetheless be worth getting and picking through. The hardback cost is eye-watering, but the good news is it's coming out in paperback next month and the cost is £18 -- still not cheap but more manageable for a Christmas or birthday present list.
To deal with Brian's original question, Dr Hailwood confirms there were 3 categories of drinking establishment:
In 1577 there were 24,000 alehouses in England, or 1 for every 142 people; by the 1630s there were between 47,000 and 55,000, or one for every 89-104 people; by the 1690s there were 58,000-60,000 or 1 for every 87 people. By 1700 the alehouse has competition since the coffee house is taking off, tea-drinking is becoming more prevalent, and gin-drinking is being promoted by the state to reduce the amount of barley being lost from food production (talk about unintended consequences...)
Alehouse premises weren't licensed, people were, and [I think I got this right] one licensed person might oversee several establishments, in an effort to provide some regulation. Prices were regulated early on -- but on a not-exceeding basis, not minimum pricing. In the C17th with clerical worries over drinking (and generally enjoying oneself), and government fears about people meeting and talking politics, there was a raft of regulation, including fines for drunkenness, one hour maximum stay (!), mandatory closing at 9pm, and the prohibition against games eg cards, dice, and the wonderfully named slide-groat (ie shove ha'penny before inflation hit!). It doesn't appear the local constables spent much effort in trying to uphold the regulations, though, nor were successful when they did.
Some alehouses were large, but most had only two rooms. Dr Hailwood referred to the ale being 1d per pint at a time when a craftsman's wages were 8d a day [not sure when exactly], but the usual measure for ale was a quart, so 2d. Not nearly as cheap as I'd have expected.
Food could be provided, most often simply bread and cheese -- many alehouses keepers were also bakers -- as well as pies and pastries. Locals might take food -- eg a couple of coneys -- to be cooked, since the baker would have ovens, which many domestic houses still wouldn't have. Apparently toast dipped in ale was a popular snack.
As the review notes, perhaps surprisingly women could and did frequent alehouses, and made up about 30% of the clientele, but most often attended in male company, ie with husbands or when courting, not as groups of women together.
NB He mentioned the strength of ale, and apparently small ale was only around 2%, while full strength depending on how the drink was brewed, could be from 5% to 12%.
Another of the talks I attended yesterday was by Dr Mark Hailwood on Alehouses and Drinking Culture 1550-1750. Again I made copious notes, and I'll waffle on a bit here, but for those who'd like more, the talk was taken from his book Alehouses and Good Fellowship in Early Modern England. It was published a couple of years ago and I've found this review about it (actually that site looks like it might be good to explore). It looks like it might be a touch academic for most of us, but in his talk he gave a wealth of interesting and funny anecdotes, so it might nonetheless be worth getting and picking through. The hardback cost is eye-watering, but the good news is it's coming out in paperback next month and the cost is £18 -- still not cheap but more manageable for a Christmas or birthday present list.
To deal with Brian's original question, Dr Hailwood confirms there were 3 categories of drinking establishment:
- inns -- these were generally large and purpose-built for the use of travellers, sited on major roads and the like, and provided lodging, stabling, and refreshments, but were not "recreational spaces" ie where people went to socialise and make merry
- taverns -- these weren't numerous (at least in the early part of the period) and were mostly located in larger urban areas, were licensed to sell wine, and were somewhat socially exclusive ie for the richer sort
- alehouses -- these catered to the rest of the population, but weren't common prior to the Black Death
In 1577 there were 24,000 alehouses in England, or 1 for every 142 people; by the 1630s there were between 47,000 and 55,000, or one for every 89-104 people; by the 1690s there were 58,000-60,000 or 1 for every 87 people. By 1700 the alehouse has competition since the coffee house is taking off, tea-drinking is becoming more prevalent, and gin-drinking is being promoted by the state to reduce the amount of barley being lost from food production (talk about unintended consequences...)
Alehouse premises weren't licensed, people were, and [I think I got this right] one licensed person might oversee several establishments, in an effort to provide some regulation. Prices were regulated early on -- but on a not-exceeding basis, not minimum pricing. In the C17th with clerical worries over drinking (and generally enjoying oneself), and government fears about people meeting and talking politics, there was a raft of regulation, including fines for drunkenness, one hour maximum stay (!), mandatory closing at 9pm, and the prohibition against games eg cards, dice, and the wonderfully named slide-groat (ie shove ha'penny before inflation hit!). It doesn't appear the local constables spent much effort in trying to uphold the regulations, though, nor were successful when they did.
Some alehouses were large, but most had only two rooms. Dr Hailwood referred to the ale being 1d per pint at a time when a craftsman's wages were 8d a day [not sure when exactly], but the usual measure for ale was a quart, so 2d. Not nearly as cheap as I'd have expected.
Food could be provided, most often simply bread and cheese -- many alehouses keepers were also bakers -- as well as pies and pastries. Locals might take food -- eg a couple of coneys -- to be cooked, since the baker would have ovens, which many domestic houses still wouldn't have. Apparently toast dipped in ale was a popular snack.
As the review notes, perhaps surprisingly women could and did frequent alehouses, and made up about 30% of the clientele, but most often attended in male company, ie with husbands or when courting, not as groups of women together.
NB He mentioned the strength of ale, and apparently small ale was only around 2%, while full strength depending on how the drink was brewed, could be from 5% to 12%.
