Rum Ruminations

British troops have enjoyed beer and rum rations for quite a long time. Royal Navy sailors received a ration of 4.5 liters of beer, on a daily basis, right up to the year 1665. Unfortunately beer did not travel well, and tended to spoil on long voyages (especially those in warmer climates).

Fortunately, the English navy captured the Spanish island of Jamaica in 1665. The island shortly thereafter became the jewel of the Dominion, providing sugar to the homeland, and rum to the taverns in England.

A rum ration for the Royal Navy became possible. In order to minimize intoxication, the over-proof 2.5-ounce ration was cut in a 4 to 1 ratio of water to rum. Crew members under the age of 20 were not allowed this ration, and non-drinkers received an additional stipend to replace the ration. In the mid- 1700s lemon or limejuice was added to the ration in order to ward off scurvy. In 1970, however, this long held tradition was ended, because of the need for increased awareness required while working on modern ships.

The naval service was not the only branch to enjoy a rum ration. It was commonplace for soldiers to carry a canteen of watered rum when going into battle. Winter quarters made great demands on the garrison towns and their civilian population. (Apart from food and shelter, these towns provided other creature comforts that rarely grace the history books.) Access to fresh vegetables during the winter months—especially in the New World garrison towns—was nonexistent. Troops stationed in Halifax in the 1700s were saved from the ravages of scurvy by brewing ale flavoured with pine cones, which provided the vitamin C necessary to ward off the disease. Necessity is the mother of invention.

THIS WEEK’S PICK
On a more modern note, Barley Days Brewery has recently released this year’s Yuletide Cherry Porter and it is lip-smacking good.

Brew master, Alex Nichols, crafted this seasonal treat of malt, hops and cherry juice pressed from Ontario cherries (a big shout to Hillier Creek, which loaned out a press to extract the juice from the cherries). This porter is silky smooth on the palate, and the cherry influence enhances the complete taste sensation of this unfiltered porter. The beer was placed in a conditioning tank after primary fermentation, allowing it to mature with a natural carbonation created by secondary fermentation. (The pine cone beer mentioned above was made similarly, but with a much more concentrated flavour.)

This Cherry Porter is a great winter beverage— and healthy to boot. It is available at the Brewery, located at 13730 Loyalist Highway, just west of Picton. It is also available through the L.C.B.O. priced at $16.95 for a six-pack.