Devon White Ale
<p >Devon White Ale, also known as West Country White Ale, is one of those old English country beers that dates back to the Middle Ages, to a time before hops became a common beer ingredient. It’s also one of those beers that consistently pops up in strange beer lists, owing the the inclusion of eggs, flour, and spontaneous fermentation. In a lot of ways, it feels like a bizarre mixture of baking and brewing, with the liberal use of flour and eggs. The first reference to Devon White Ale appears in <a href="http://en.wikipedia.org/wiki/Andrew_Boorde" class="zem_slink" title="Andrew Boorde" target="blank" rel="wikipedia" >Andrew Boorde</a>‘s 1542 work, “A Dyetary of Health”, and this white ale continued to be popular in Devonshire through much of the 19th century before, like many other country beers, it too died out.</p><div class="googlepublisherpluginad" /><p ><a href="http://www.kqzyfj.com/click-7561382-11786176" target="top" >
</a> There are no specific recipes that remain for Devon’s white ale, however a number of books do hint at the recipe. One of the most useful, and readily available sources for information on Devon White Ale, is the “Town and Country Brewery Book” by W. Brande. This book is actually available for free via Google Books, and anyone interested in reading on older English brewing methods should check it out.</p><p >The above link, "Devon White Ale" takes you to a recipe.</p>