cervoisen.

Brit.

/sɛːˈvwɑːz/, U.S.

/sɛrˈvwɑz/

Forms: late Middle English seruoice, late Middle English servoice (in a late copy), late Middle English servoise (in a late copy), late Middle English–1500s seruoyse, 1800s– cervoise.

Origin: A borrowing from French. Etymon: French cervoise.

Etymology: Originally (i) < Anglo-Norman and Middle French cervoise beer (late 12th cent. in Old French; French (now historical) cervoise ) < classical Latin cervesia (in post-classical Latin also cervisia ) beer, apparently < an unattested Gaulish derivative formation < the reflex (with different ablaut: e -grade) of the Celtic base of Gaulish curmi , Early Irish cuirm , Old Welsh curum (Welsh cwrw , †cwrf ), all in the sense ‘beer, ale’ (of uncertain origin, perhaps further related to classical Latin cremor thick juice made by steeping or boiling (e.g. barley): see cremor n.) + a suffix of uncertain identity (perhaps reflecting an extension of the Celtic base + a cognate of classical Latin -ia -ia suffix¹). In later use (ii) reborrowed < French cervoise.

Ale, beer.In later use only with reference to various kinds of beer brewed or consumed in French-speaking countries.

ΘΚΠ

the world > food and drink > drink > intoxicating liquor > ale or beer > ale > [noun]

aleeOE

cervoisec1487

strong barley water1625

Darbya1637

nappy1705

yill1787

nut-brown1828

c1487 J. Skelton tr. Diodorus Siculus Bibliotheca Historica v. 346 Malte..to brewe for theyr vsual drynke, whiche somme callyd tysane & other seruoyse or ale.

a1500 (a1477) Black Bk. (Soc. of Antiquaries) in A. R. Myers Househ. Edward IV (1959) 111 A quart wyne, j gallon seruoice.

?1532 Ordynaunces Emperour f. xv^v Sufferynge them somtyme for recreacyon to drynke a potte of seruoyse with theyr wyues so y^t they drynke not dronken.

1845 O. Delepierre Old Flanders I. 20 The landlords of all the inns were seated at their doors, loudly vaunting the excellence of their liquors, and inviting the passengers to try their cervoise, and good cider, and delicious hypocras.

1904 W. S. Davis Falaise of Blessed Voice xv. 175 Two or three well-to-do burghers had opened their shutters and were passing out deep leathern mugs of cervoise,—the strong barley beer of the countryside.

2010 Times 24 Apr. (Impressions of Normandy section) 3/5 Cider..is said to have gained the royal stamp of approval from Louis XVI and by the 1600s had overtaken cervoise (an ancient barley beer) as the region's dominant drink.

This entry has been updated (OED Third Edition, March 2021; most recently modified version published online December 2021).

单词	cervoise
释义	cervoisen. Brit. /sɛːˈvwɑːz/, U.S. /sɛrˈvwɑz/ Forms: late Middle English seruoice, late Middle English servoice (in a late copy), late Middle English servoise (in a late copy), late Middle English–1500s seruoyse, 1800s– cervoise. Origin: A borrowing from French. Etymon: French cervoise. Etymology: Originally (i) < Anglo-Norman and Middle French cervoise beer (late 12th cent. in Old French; French (now historical) cervoise ) < classical Latin cervesia (in post-classical Latin also cervisia ) beer, apparently < an unattested Gaulish derivative formation < the reflex (with different ablaut: e -grade) of the Celtic base of Gaulish curmi , Early Irish cuirm , Old Welsh curum (Welsh cwrw , †cwrf ), all in the sense ‘beer, ale’ (of uncertain origin, perhaps further related to classical Latin cremor thick juice made by steeping or boiling (e.g. barley): see cremor n.) + a suffix of uncertain identity (perhaps reflecting an extension of the Celtic base + a cognate of classical Latin -ia -ia suffix¹). In later use (ii) reborrowed < French cervoise. Ale, beer.In later use only with reference to various kinds of beer brewed or consumed in French-speaking countries. ΘΚΠ the world > food and drink > drink > intoxicating liquor > ale or beer > ale > [noun] aleeOE cervoisec1487 strong barley water1625 Darbya1637 nappy1705 yill1787 nut-brown1828 c1487 J. Skelton tr. Diodorus Siculus Bibliotheca Historica v. 346 Malte..to brewe for theyr vsual drynke, whiche somme callyd tysane & other seruoyse or ale. a1500 (a1477) Black Bk. (Soc. of Antiquaries) in A. R. Myers Househ. Edward IV (1959) 111 A quart wyne, j gallon seruoice. ?1532 Ordynaunces Emperour f. xv^v Sufferynge them somtyme for recreacyon to drynke a potte of seruoyse with theyr wyues so y^t they drynke not dronken. 1845 O. Delepierre Old Flanders I. 20 The landlords of all the inns were seated at their doors, loudly vaunting the excellence of their liquors, and inviting the passengers to try their cervoise, and good cider, and delicious hypocras. 1904 W. S. Davis Falaise of Blessed Voice xv. 175 Two or three well-to-do burghers had opened their shutters and were passing out deep leathern mugs of cervoise,—the strong barley beer of the countryside. 2010 Times 24 Apr. (Impressions of Normandy section) 3/5 Cider..is said to have gained the royal stamp of approval from Louis XVI and by the 1600s had overtaken cervoise (an ancient barley beer) as the region's dominant drink. This entry has been updated (OED Third Edition, March 2021; most recently modified version published online December 2021). < n.c1487
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