The ale-tavern or ale-house seems to have been a distinct establishment from the wine-tavern; the keeper of which, though the fact does not appear [_Liber Albus_], was probably prohibited from selling ale. For the present, it is proposed to call the reader’s attention exclusively to the brewing and sale of ale.
Immediately a brewing was finished, it was the duty of the brewer or breweress to send for the Ale-conner of the Ward in order to taste the ale. Upon so doing, the Ale-conner, in case he did not find the ale equal to the Assize, or, in other words, not so good as it ought to be, with the assent of his Alderman set a lower price upon it, which, upon sale thereof, was not to be exceeded. Fine, imprisonment, and even punishment by pillory, were the result of reiterated breaches of the Assize. The gallon, pottle, and quart of the brewer and taverner were to be duly impressed with the seal of the Alderman of the Ward; the tun also, or vat, of the brewery (containing 150 gallons) was similarly sealed. The pottles and quarts, there is reason to believe, were sometimes made of wood, as we find them spoken of as being made when green, and as shrinking from dryness on getting cold. Consumers, private probably as well as taverners, sent their vessel to the brewery; and, by public enactment, there it was to stand the rest of the day and through the night, for the purpose of giving the ale time to work, another proof of its newness when consumed. The next morning on being taken away by the customer, the vessel was to be ‘full of good and clear ale.’
No brewer or breweress, or regrator or regratress of ale, was to keep his or her doors open after Curfew rung, under heavy penalties. Brewers, as well as hostelers, were ordered to retail their ale by full and lawful measure, and not to sell it by the hanap, or metal drinking-mug of the establishment.”
“The best ale, which was no better than _sweet-wort_, was probably so thin that it might be drunk in ‘potations pottle deep’ without disturbing the equilibrium of the drinker. Fermented liquors were drunk too in these days as new as possible; and there can be little doubt that the ale was used the moment it was made. This, combined with its possible thinness and its lusciousness, would additionally tend to prevent it from producing inebriety; and it is doubtful whether the Londoners then deserved the character for drunkenness which FitzStephen had seemed inclined to give them little better than a century before. The fact, however, that the smallest ale-measure here noticed is a quart would certainly seem, it must be admitted, to militate somewhat against a belief in their comparative sobriety. The extensive consumption, too, of wine, which, at one period, was little more than twice as dear as ale, may have exercised some influence in this respect. Wine at this low price would be no better than, if indeed as good as, the _vin ordinaire_ of the present day; and consequently, though largely drunk, there would be but little chance of its causing inebriety.”