Why do brewers use licorice?
By Chelsie Vandaveer
June 17, 2002
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Today, licorice (Glycyrrhiza glabra Linnaeus) [gly cer ri' za gla' bra] is generally considered a candy, but from the time of Theophrastus (third century BCE) until the early 1900s, licorice was a medicinal. The botanical name derives from the Greek name, glykyrrhiza, sweet root; the source of the licorice extract.
John Gerard reported, "The root of Licorice is good against the rough harshness of the throat and breast; it openeth the pipes of the lungs when they be stuffed or stopped, and ripeneth the cough....
"Moreover, with the juice of Licorice, Ginger, and other spices, there is made a certain bread or cakes, called Ginger-bread, which is very good against the cough, and all the infirmities of the lungs...the juice...is profitable against the heat of the stomacke, and of the mouth...drunk with wine...against the infirmities of the liver...." (The Herbal, 1633).
In the Physiomedical Dispensatory (1869), William Cook wrote, "Its sweet principle is...wholly unlike sugar in its characters. This root is demulcent and gently relaxant, soothing to mucous irritations....It is employed for bronchial irritations, and recent tickling and dry coughs."
Mrs. Grieve in A Modern Herbal (1931) reports the most interesting use for the root. "Liquorice is also largely used by brewers, being added to porter and stout to give thickness and blackness."
Wikipedia, the free encyclopedia has photographs of the licorice plant and the root. To view the photographs, click on the link:
http://en.wikipedia.org/wiki/Licorice
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