The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland. Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook "Le Menagier de Paris" was called "godale" (most likely a direct borrowing from the English 'good ale') and was made from barley and spelt, but without hops. In England there were also the variants "poset ale", made from hot milk and cold ale, and "brakot" or "braggot", a spiced honey ale prepared much like hypocras.