The terms “kieve,” “tierce,” and “bubb” might sound like characters from a Victorian novel, but they’re actually historical brewing terms. While “kieve” refers to a mash tun, a “tierce” is a specific unit of volume used for measuring alcoholic beverages, particularly in historical contexts. Let’s explore the relationship between a tun of wine and a tierce, shedding light on these fascinating remnants of brewing history.
Delving into the Definition of a Tierce
A tierce is an old English unit of volume, primarily used for measuring wine and ale. It represents one-third of a pipe, with a pipe holding 126 “wine” gallons. This “wine” gallon is equivalent to the modern US gallon. Consequently, a tierce equals 42 US gallons or 35 Imperial gallons. This places it roughly between the size of an old Irish barrel (34 gallons) and a British barrel (36 gallons). The word “tierce” originates from the Latin word “tertium,” meaning “a third,” directly reflecting its volumetric relationship to a pipe.
Comparing a Tierce to a Tun
While both tierces and tuns are historical units for measuring liquids, they represent different volumes. A tun, in the context of wine, typically held approximately 252 gallons. This signifies that a tun of wine is significantly larger than a tierce, roughly equivalent to six tierces. Importantly, the term “tun” could also refer to a large cask or vat used in brewing, known as a mash tun or kieve. This adds a layer of complexity to the comparison, as a tun can refer to both a volume and a vessel.
The Tierce in Historical Brewing Practices
The use of tierces in brewing offers insights into historical production and trade practices. An 1856 advertisement in The Times sought estimates for constructing a brewery capable of producing 2,500 to 3,000 tierces of porter per week. This illustrates the tierce’s role as a standard unit for quantifying large-scale beer production in the mid-19th century. The ad’s specification of equipment, including a “kieve” (mash tun), further connects the tierce to traditional brewing processes.
Kieves and Bub: Further Exploring Historical Brewing Terminology
The advertisement also mentioned a “kieve”, further illustrating the interconnectedness of these archaic terms. As mentioned earlier, a kieve is another name for a mash tun, a vessel used in the mashing process of brewing. It was a term used across the British Isles, not just by Guinness in Ireland as some believe. Beyond kieves and tierces, historical brewing employed other intriguing terms like “bub.” “Bub” referred to a mixture of meal and yeast added to wort to aid fermentation. This highlights the resourcefulness of early brewers in utilizing readily available ingredients to manage the brewing process.
This image depicts a historical document related to an illegal distillery raid, showcasing the type of equipment used at the time, potentially including kieves and other vessels that would have been measured in tierces.
Conclusion: Tierces as a Window into Brewing History
The tierce, though no longer a common unit of measurement, provides valuable context for understanding historical brewing practices. Its specific volume, defined as one-third of a pipe, reveals the scale of production and trade in alcoholic beverages. The tierce, alongside terms like “kieve” and “bub,” allows us to glimpse into the rich and resourceful history of brewing. By understanding these historical terms, we gain a deeper appreciation for the evolution of brewing techniques and the enduring legacy of traditional practices.
This image shows a historical advertisement for a distillery sale, further highlighting the historical context of brewing terminology and practices, including the potential use of tierces and kieves.
