cf. Flavin 2023: https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D3

cf. Flavin 2023: https://www.cambridge.org/core/journals/historical-journal/article/understanding-early-modern-beer-an-interdisciplinary-casestudy/76C118F73B8D35FED9E5B69CB3E966FB https://www.cambridge.org/core/journals/historical-journal/a... Among other things: > The beer in these accounts was graded with the nomenclature typical of the period. Historians generally identify three main strengths of beer in accounts and brewing instructions: ‘strong beer’, perhaps with a particular seasonal association like ‘October’ or ‘March’; ‘ordinary’ or ‘household’ beer; and ‘small’ beer. Within these categories, there was variation in quality and strength, and a tendency for types to overlap. Names also varied over time. While such issues make estimating the relative amounts of each type produced difficult, there are indications that ordinary beer was the most consumed overall, particularly by the working classes. This is confirmed by the Irish accounts. At Dublin Castle, household production focused on two kinds, strong and ordinary, of which far more was drunk of the latter. In the yearly account for 1574, only 13 per cent of beer consumed was strong. Other years showed similar values.