Braga

History of Medicine, Pharmacology, Hygiene & Sanitation

Also known as: Russian Home Brew, Traditional Russian Beer, Oat Braga

Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.

Summary

Braga is a traditional Russian alcoholic beverage similar to beer, made at home through fermentation of wort containing yeast, derived from barley malt and rye flour or oat flour, with the addition of hops, and sometimes sugar, raisins or honey. The article discusses its historical significance, preparation methods, variations, and regulatory status in Russia.

Encyclopedia article (1928–1936)

BRAGA, a Russian folk alcoholic beverage (type of beer), prepared at home by fermenting the wort containing yeast, which is obtained either from barley malt and rye flour or from oat flour, with the addition of hops, and sometimes also sugar, raisins or honey. Thus, a distinction is made between 1) Braga from malt and rye flour and 2) Braga from oat flour, or 'white' Braga, also called 'ovsianka'. Depending on the quantity and type of raw materials, as well as the peculiarities of preparation methods and storage duration, the smell and taste of braga vary, while the content of alcohol, CO2, free acids and extractive substances fluctuates within very wide limits. Even a single glass of some varieties of braga can have a noticeably intoxicating effect on an unaccustomed consumer. Braga belongs to the category of old Russian alcoholic beverages, the beginning of which dates to a time when the method of distilling fermented alcoholic liquids was not yet known. In ancient times, braga was consumed in particularly large quantities during holidays, and there were no legal restrictions on its preparation at that time. Subsequently, with the promulgation of 'rules about taverns' (1652), peasants were permitted to brew braga at home 4 times a year for holidays (Christmas, Easter, Demetrius Saturday, and Maslenitsa), as well as in cases of christenings and weddings; under this provision, braga could be brewed for 3-7 days, after which 'tavern heads' had the right to seal the beverage. In 1903, according to the report of the Main Administration of Indirect Taxes and State Liquor Sales, dated August 2, No. 1878, braga, if it contained more than 1% alcohol by Tralles and if hops was used in its preparation, was classified as an alcoholic beverage, specifically, it was equated with beer and subject to excise tax. Among the places of large braga consumption at present, the Perm and Vyatka provinces and Siberia can be named. Taking into account that braga can contain a very large amount of alcohol and is often given to children to drink, it should be recognized that measures taken to combat alcoholism should also apply to braga.

Cite this page

“Braga.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/braga/