Get Started with EKBG Paneling

Introduction

This page attempts to assist the brewers in developing documentation for evaluation by an East Kingdom Brewer’s Guild panel. A link to a template .docx of panel documentation is in  Appendix A. The paneling categories are defined in Appendix B. A template for panel documentation is in Appendix C

Overview

The EKBG Paneling Rubric contains 6 major headings, each with a set of scores for specific areas of achievement. The maximum achievable score on any panel is 100. These scores are broken down into categories, each with their own maximum score. Points in each category are obtained by how well the submission follows the rubric as shown on the EKBG website.

Panels are used for advancement in the The Ancient and Venerable Order of Brewers, Vintners and Meadmakers of the East Kingdom (East Kingdom Brewer’s Guild). While Roundtables are strictly for evaluating the pros and cons of any given beverage froma sampling perspective. 

Panels are a review of your research into a period beverage, and the documentation of that research. The taste of the actual beverage, while important, isn’t especially significant to the overall score of the paneling (taste comes under “workmanship”, which is graded on how closely the beverage resembles what it’s supposed to be). It is important to discuss in your documentation everything about your beverage. You’ve put in a lot of research, show it off. 

Panel Areas of Focus

• Documentation (15 pts) – Documentation is part of the total panel entry package; take it seriously. It gives the panelists insight into your processes and procedures, more than the final beverage ever could. Label your entry with your name, the date of the original brewing, the date of bottling, the ABV% if known, and whether any sulfites were used. It could be helpful to list all ingredients on the bottle for awareness of allergens.  

• Authenticity (15 pts) – Describe how authentically medieval the recipe is by showing examples of the source(s) used. Did you use period equipment? Show some documentation on it. Did you brew over an open fire or in a hearth? Describe your methods. If you legally can’t perform a process (i.e. distilling, open fires, illegal ingredients), say so, and show the substitutions(redactions)  you made.

• Complexity (15 pts) – Show your work here. How closely was the original recipe followed? What and why changes were made. Where were the ingredients sourced. What equipment was used (medieval, modern, or a mix). Can you document the knife, the pot, the pitcher? Do it! Did you start the fire using flint and steel? Say so!

• Exploration (15 pts) – Show your research for every little thing. What other period examples of the use of that odd or main ingredient exist? Mention them. Does your recipe call for “a gallon of water”? What was a gallon in the time period of the beverage? Did you use hops? Which hops were used? How would your medieval brewer have obtained ingredients from foreign sources? Don’t worry about how many pages your documentation grows to. Let the panelists see how deep your rabbit hole goes.

• Workmanship (30 pts) – This is what you were expecting from a paneling. How good is your beverage. Sure it tastes great, but is it supposed to? Does your mead taste like mead? Is it just the right sweetness, too dry, or too bitter? Your grade depends on how closely the entry matches what you are saying it is. The rubric focuses on balance, bouquet, and flavor, but accuracy is also important.
  If at all possible, panel something that tastes good. It really helps.  

• Aesthetics (10 pts)  – This is a controversial area, but don’t overlook it. If possible, bring a period appropriate vessel (with documentation!) to serve the panelists, or at least describe what would be appropriate in your documentation. For the full 10 points you could bring cheese with that wine. Documented, of course.

Appendix A – A Documentation Sample

This is a link to a template for documentation I use for paneling.

Appendix B – EKBG Panel Categories Defined

• Documentation (15 pts): The extent to which the entrant demonstrates knowledge of the beverage’s creation and history in the Middle Ages/Renaissance. 
• Authenticity (15 pts): The extent to which the beverage is representative of a Middle Age/Renaissance beverage. 
• Complexity (15 pts): The involvement of the procedures that the brewer has undertaken in an effort to simulate the processes used in Middle Age/Renaissance brewing. The level of difficulty of the process used in the creation of the entry.  
• Exploration (15 pts): The degree to which the artisan digs into and investigates the example(s) that inspires their work in order to develop their process. 
• Workmanship (30 pts): The extent to which the entry matches what we know of the characters of the beverage or style   
• Aesthetics (10 pts): The extent to which the entry is presented appropriately and pleasantly, and the drinkability of the beverage itself.  

Appendix C – EKBG Panel Documentation Template

Brewer: Your SCA Name
Recipe Source: Where you found the recipe
Recipe Name: Name your creation

Make sure you label the bottle as well. You may have to leave it to be paneled “later”.

Original Recipe:

 This is a copy/paste or photo, etc., of the original recipe in its original language. Show what you are working with. Include in this section any historical references or other information that supports your claim that the recipe is from period. Be specific. Show that you did all that research to come up with this creation.

Related category: Authenticity, Exploration

Redaction:

This is where you show your interpretation of the original recipe. If you’ve made any changes or concessions to modern practices, show them here. 

Related category: Authenticity.

Recipe

This is the recipe that you ended up following. 

Related category: Authenticity, Complexity.

Ingredient Sources

This is where you show where you obtained the ingredients. Did you forage your own berries, or buy them from a shop? Did you get the water from a spring or your tap? Did you treat it in any way?

Related category: Complexity, Exploration

Period processes

This is where you show how you followed period practices, processes, and procedures. Did you use a cow-dung fire? No? Then show why not and say what you did instead, and why. 

Related category: Complexity, Exploration

Period equipment

What equipment was used? Did you use an actual 15th century alembic? No? What did you use instead, what was that change necessary and appropriate? 

Describe every piece of kit you used.

Related category: Complexity, Exploration

Presentation

Try to avoid bringing your creation in a reused plastic milk jug. A period pitcher and some stoneware or wooden cups may get you those extra points to level up. 

The Aesthetics category mentions “comestibles”, so a bit if cheese and bread to go with that wine may be just the thing. Don’t over-do it, though. It’s about the beverage, not the meal that goes with it.

Related category: Aesthetics

What to do next time

What have you learned through the process? What worked and what would you change.

Related category: Authenticity, Exploration, Complexity

Additional Information

Include here any supporting information for your redactions. For example: The recipe calls for a “gallon” of water. What was a gallon at the time the beverage would have been produced? Where did you discover this information? 

Related category: Authenticity, Exploration

Bibliography and Glossary

A glossary of terms and a bibliography is suggested here in order to allow additional research into the recipe. This is really more information that shows you’ve done your research. It will also help you in the future when you want to go back and review what you did.

Use whatever reference format you are comfortable with. Try Google Books to get a proper citation for your source materials.

Related category: Exploration