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Pub dartboard may not have known Bronze Age British boozers but as exotic drinks like beer and heather mead was drunk with exhilaration. The first known positions of public alcohol consumption in Britain came with the Romans. Building long straight roads and holding noisy local control create a powerful thirst and the tavern (tabernae) proved a popular retreat. Here, the foot-weary legionary could eat, wine sup, ale and slurp while boasting of his conquests.
With the once mighty Roman retreat, tail between legs, leglessness a new era began. According to the kings of Saxon, alehouses blossomed tremendously well and was the subject of royal control. Ale was skillfully produced by the fermentation of malted barley, water and yeast. When drinking water quality was poor, ale was a safe and nutritious beverages. The alehouse was developed informally as a good local brewery attracted paying visitors.
As trade grows and shrines became common need for inns emerged. These are run by monks and provided accommodation, food and drink. When a church was built accommodation that builders often became a kind of inn continued to serve alcohol long after topping out. Class distinction in Elizabethan times led to the revival of the tavern selling wine for more affluent classes. They provided good food and cheerful company for professional people who chose to leave the alehouses undeserving poor.
With the once mighty Roman retreat, tail between legs, leglessness a new era began. According to the kings of Saxon, alehouses blossomed tremendously well and was the subject of royal control. Ale was skillfully produced by the fermentation of malted barley, water and yeast. When drinking water quality was poor, ale was a safe and nutritious beverages. The alehouse was developed informally as a good local brewery attracted paying visitors.
As trade grows and shrines became common need for inns emerged. These are run by monks and provided accommodation, food and drink. When a church was built accommodation that builders often became a kind of inn continued to serve alcohol long after topping out. Class distinction in Elizabethan times led to the revival of the tavern selling wine for more affluent classes. They provided good food and cheerful company for professional people who chose to leave the alehouses undeserving poor.
