Alehouses, Taverns, and Inns – a short description
Introduction Throughout the Middle Ages ale and beer were staple beverages for most everyone. “Small ales”, or low alcohol brewed beverages, were a common source of nutrients for the common farmworker. Of course, not everyone was a brewer, nor did every household have the resources to create their daily ration of ale. Enter the alehouses,…
Hitting the right temperatures for your mash
Hitting the right temperatures for your mash Malt was discussed in a previous post, here we will dive into what to do with the malt to get the most out of it for your brew. The next step after selecting your malt is to convert its starches into fermentable, and non-fermentable, sugars. That process…
Base Malt – The Main Ingredient
Base Malt – The Main Ingredient The bulk of your grain bill should not be left to chance! In previous posts we discussed mashing and malts, mostly in generic terms. Today we’ll focus on the malt itself. What is malt? What is a base malt? What are the options when choosing a base malt? Why…
Decoding Medieval Ingredients for Modern Recipes
Abstract Most medieval recipes we come across look nothing like what we would call a recipe. They are strings of text, usually in old or foreign languages, with odd spellings, strange letterings, and references to volumes we think are familiar. When writing documentation for your recreation, it’s important to describe what you did and why.…
Carrick of Nordenhal 