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CanterburyTerrier t1_iyjxg16 wrote

Reply to comment by mytwocentsshowmanyss in Why “the Christmas feeling” is more profound than you think - some holiday themed philosophy by Melodic_Antelope6490

They were fine with a surplus of food being stored. They didn't like the revelry associated with winter excess. Supposedly, winter was a time of low work requirements in agriculture. The crops were brought in and you had a good understanding of how much food you had to last you through the winter. A dependable excess meant you could party. Slaughter was traditionally done when temperatures dropped to preserve meat. You either ate it or salted it. Eating fresh meat was preferred. Beer and wine were also supposedly ready in December, though I don't know why?

December was a time to gorge.

Puritans did not like the excess and drunken revelry as a custom.

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AUserNeedsAName t1_iykb9lt wrote

>Beer and wine were also supposedly ready in December, though I don't know why?

I'm just a homebrewer, but I may have an (uneducated) answer to that. It takes ales about 3-4 weeks to ferment at 70F (slower in the cold), and lagers 4-8 weeks at 50F. This USDA source shows European spring barley harvests as ending in late September/October, about 8-12 weeks before the winter solstice/Christmas. This PDF from the University of Vermont shows the 2019 hops harvest peaking in late September, which is pretty typical. Sierra Nevada releases their Fresh Hop IPA each December to maximize hop freshness and showcase the year's harvest, for instance.

Figure a few weeks to get your other harvested goods stored before starting your brew and the timeframe lines up perfectly. You can also hold beer longer to let it mellow (Oktoberfest lagers are called Märzens because you brew them in March and let them sit), especially at low temperatures, so mid-to-late December should be the start of a peak beer season that dwindles slowly into the spring, at which point your winter barley is ready for harvest and a new brewing period begins.

EDIT: I forgot those timeframes are with modern commercial yeasts. If you factor in wild or other pre-modern fermentation methods, the fermentation time increases and no fudge factor or waiting period would be required.

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