Something called 'table beer' is becoming very popular

Cool!

 

I really didn't mean to come off dick-ish with that comment, but I'm kind of a nomenclature freak, so I realize that I might have. Doesn't take anything away from the quality of the beer, just doesn't help anyone understand what a table beer is/was supposed to be.

 

Here is a link to another article (from Draft Magazine) on the topic of Table Beer:

http://draftmag.com/the-new-table-beers/

Cheers!

 

FWIW, the only Table Beer style in the Brewers Association style guidelines is Belgian - Style Table Beer:

“Belgian – Style Table Beer

Belgian - Style Table Beers are gold to black, with caramel color sometimes added to adjust color.

Spices (such as orange and lemon peel, as well as coriander) may be added for barely perceptible aroma, but this is not common.

Diacetyl aroma should not be perceived. Hop aroma is not perceived to very low.

Mild malt character could be evident. These beers may contain malted barley, wheat and rye, as well as unmalted wheat, rye, oats and corn. Hop flavor is very low to low. Hop bitterness is very low to low.

Spices (such as orange and lemon peel, as well as coriander) may be added in amounts barely perceptible for flavor, but this is not common. Diacetyl flavor should not be perceived. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions of this beer can incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to perception of smoothness.

The mouth feel is light to moderate, though higher than one might anticipate, usually because of unfermented sugars/malt sugars. Body is light with relatively low carbonation and aftertaste.

Competition directors may choose to break out subcategories of Traditional and Modern.”

Cheers!

 

Does the historical definition of "Table Beer" originate from before modern knowledge of bacteria, viruses, and disease when improved sanitation/safety of drinking beer (boiling) over water was the issue? If so, then the historical definition Table Beer could be quite broad. Presumably the ingredients to make and the quality of the beer medieval-era families could afford and/or prefer to put on their table could vary significantly.

 

The concept of "Table Beer" invokes peasantry, in the vein of field workers, miners, and lower clergy. The stronger beers were reserved for special occasions, high holidays, or for the table of nobility or of the abbot, which is still seen in many Trappist designations today.

 

Reading old English stuff like Boswell and many others, taking the bucket down to the pub for a pail of ale, likely not pale, is very commonplace.

 

You could freshen that up to say that it goes well with radishes, rhubarb, and/or rutabaga. Or with white bread.

 

Great, now I've got a killer rutabaga craving. Looks like I'm Saison shopping tonight!

 

Petit Prince ftw

 

I was being a little indirect, so understandably so was your reply. You self-describe yourself as nomenclature freak and said strongly that some of the beers above are not table beers. However, you haven't really offered a clear definition of what a table beer is, other than it is not a 5% saison and invokes medieval peasantry/working class. If you have a precise definition with supporting information, I'd like to see it, because as I said above, I don't know and I'm here to learn.

What I'm suggesting (but admittedly don't have proof) is if a word originates from 150+ years ago and spans different regions and cultures, then an exact definition might be elusive for good reason; or may require qualifiers to define place and/or time to be of any practical use.

So far, @JackHorzempa is the only person to provide a clear definition of a Belgian-Style Table Beer from the Brewer's Association. I'm sure the definition is good enough for the Brewer's Association to create another style they can hand out yet another medal at a festival, but I find their definition lacking for several reasons:

• Vague characteristics
• Specific to Belgian styles, but it seems like other regions had table beers too (or maybe not?)
• No supporting historical context.

 

Randy (@Ranbot), permit me make things even more confusing.

At a number of National Homebrewers Conferences I have attended multiple presentations on Brewing in Colonial America. Those presenters used the terminology of “small beer” to describe low alcohol beer that was brewed in Colonial America. This beverage would be consumed in fairly large quantities throughout the day; it was ‘better’ than drinking local water (e.g., surface water or well water that may come in contact with sewage).

Here is a link to an AHA write-up on small beer:

https://www.homebrewersassociation.org/how-to-brew/george-washingtons-infamous-small-beer-recipe/

Cheers!

 

Sounds good to me! I love to roast root veggies in the fall for my dinner, with a nice flagon of a traditionally brewed beer to wash it down!

 

Me too!

 

I like the Allagash version I have tried. For the price I don't see the value though so it's not a repeat beer even though it is a nice tasting beer.

Enjoy

 

I'm surprised by their color description including black. When have you had a black "Belgian" table beer?

 

Chris, you are asking the wrong person here. I have very limited experience with drinking Table beers - basically the Tabel Biers of Tired Hands.

Hopefully some other BA has an answer for you here.

Cheers!

 

This reference adds a table with ranges for key attributes. Learned something new reading through all these posts as I had always thought it was (exclusively?) a Belgian thing. In any event, looks like a the net will spread pretty wide for the term.

http://homebrewtalk.com/wiki/index.php/Table_Beer

 

I do not have a citation, no. A cursory search does not reveal much, but I'll continue looking, as I am here to learn as well.

From my reading, "Table Beer" doesn't invoke a specific style of beer, but a general grouping of beers based on ABV that were consumed in a certain fashion.

As do I, but that is the nature of things like this, as they do not fit narrow guidelines because they are not meant to be pigeon-holed.

 

I'd prefer to "table" this discussion....