Fruit beer

After the first fermentation of the wort, sugar is added and the beer is refermented in wooden casks.

The London and Country Brewer (1737) states that it has been often "preferr'd to Port-Wine, for its pleasant Taste and healthful Quality".

The English writer John Evelyn states in his Sylva (1670) that ale and beer brewed with the ripe berries of quickbeam (mountain-ash) is an incomparable drink.

[8] Elizabeth Moxon gives a recipe for orange ale in her 1775 edition of English Housewifery.

The beverage was made by infusing sliced Seville oranges with raisins in ale for about a month.