Difference between revisions of "Sacred 2:Book 3 - Drinking in Ancaria"
(New page: '''The Art of Cooking'''<br> Book 3 ==='''Drinking in Ancaria'''=== Many different beverages can be found )and ordered) in the taverns of Ancaria. Unlike food, the different cultures an...) |
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| − | + | {{Languages}} | |
| − | + | '''From The Art of Cooking'''<br> | |
| + | Book 3 | ||
| + | |||
| + | |||
| + | =='''Drinking in Ancaria'''== | ||
| + | |||
| + | Many different beverages can be found (and ordered) in the taverns of Ancaria. Unlike food, the different cultures and races of the world seemed to have influenced each other when it comes to drinks. Except for the Orcs, who have a rather narrow range of drinks (actually it’s just beer or water), all races are sharing and contributing to the variety of beverages. For example, tea was originally invented and consumed by the Dryads, but quickly adopted by other races and now, people all over the world are drinking tea in their homes. | ||
| − | |||
Water is the most natural form of liquid and it is the basic ingredient for most beverages. The only exceptions are fruit juices and wine. | Water is the most natural form of liquid and it is the basic ingredient for most beverages. The only exceptions are fruit juices and wine. | ||
| − | '''Mead''' | + | |
| + | ==='''Mead'''=== | ||
Mead is a brew based on honey. Quite a number of different flavors of mead are known throughout Ancaria, some of them are seasonal, others are just regional variations. However, they all have one thing in common: the combination of honey and alcohol can have devastating effects on the incautious consumer. | Mead is a brew based on honey. Quite a number of different flavors of mead are known throughout Ancaria, some of them are seasonal, others are just regional variations. However, they all have one thing in common: the combination of honey and alcohol can have devastating effects on the incautious consumer. | ||
| − | === | + | ====Dryad Lemon Mead==== |
This Mead variation originated from the southern parts of the world. The Dryads are said to have invented this special form of mead. The fresh taste is a nice contrast to the rather heavy aroma of the honey. | This Mead variation originated from the southern parts of the world. The Dryads are said to have invented this special form of mead. The fresh taste is a nice contrast to the rather heavy aroma of the honey. | ||
| − | 6 wine quarts water | + | *6 wine quarts water<br> |
| − | ½ ounce whole nutmegs | + | *½ ounce whole nutmegs<br> |
| − | 1 lemon peel | + | *1 lemon peel<br> |
| − | 1 quart honey | + | *1 quart honey<br> |
| − | Pulp of 2 or 3 lemons | + | *Pulp of 2 or 3 lemons<br> |
| − | Lemon juice | + | *Lemon juice<br> |
<b>Time to completion:</b> 1 month | <b>Time to completion:</b> 1 month | ||
| − | To every quart of honey, add six | + | To every quart of honey, add six wine quarts of water, half an ounce of nutmegs, the peel of a lemon and the meat of two of the three. Boil these together. When the scum does not rise anymore, remove from the fire and leave it to cool down. Squeeze the lemon juice into the brew. The lemon mead will be ready in less than a month. |
| − | === | + | ====Cloven Mead==== |
A quit simple but tasty mead. The strong aroma of the cloves and the ginger grant this mead a sweet accentuation. Cloven mead is especially popular during the winter season when it is usually served hot. | A quit simple but tasty mead. The strong aroma of the cloves and the ginger grant this mead a sweet accentuation. Cloven mead is especially popular during the winter season when it is usually served hot. | ||
| − | 3 lbs. honey | + | *3 lbs. honey<br> |
| − | 1 gallon water | + | *1 gallon water<br> |
| − | ½ ounce ginger root | + | *½ ounce ginger root<br> |
| − | Cloves | + | *Cloves<br> |
| − | Mace blades | + | *Mace blades<br> |
| − | Agrimony | + | *Agrimony<br> |
<b>Time to completion:</b> 2 to 3 months. | <b>Time to completion:</b> 2 to 3 months. | ||
| Line 40: | Line 46: | ||
Dissolve three pounds of honey in a gallon of water and boil it. As soon as it starts to boil, add half an ounce of ginger, some cloves, mace and a small quantity of agrimony. Leave to boil for an hour and keep it constantly skimmed, as there will be plenty of scum rising from the pot. Strain into another vessel and leave to cool down. Wait until it is creamed over with a black cream and leave it to ripen for two or three months. | Dissolve three pounds of honey in a gallon of water and boil it. As soon as it starts to boil, add half an ounce of ginger, some cloves, mace and a small quantity of agrimony. Leave to boil for an hour and keep it constantly skimmed, as there will be plenty of scum rising from the pot. Strain into another vessel and leave to cool down. Wait until it is creamed over with a black cream and leave it to ripen for two or three months. | ||
| − | + | ||
| + | ===Ale=== | ||
By far the most popular alcoholic beverage in Ancaria is ale. From the noble taverns of Thylysium to the quayside bars of the shanty towns, large quantities of ale are being sold everywhere. Ale is relatively easy to brew and – thus – can be sold at a reasonable price. Of course, similar to mead, there are dozens of flavor variations available and they also vary in strength. | By far the most popular alcoholic beverage in Ancaria is ale. From the noble taverns of Thylysium to the quayside bars of the shanty towns, large quantities of ale are being sold everywhere. Ale is relatively easy to brew and – thus – can be sold at a reasonable price. Of course, similar to mead, there are dozens of flavor variations available and they also vary in strength. | ||
| − | === | + | ====Weak Ale==== |
| − | For 2 ½ gallons of ale: | + | For 2 ½ gallons of ale:<br> |
| − | 4 2/3 lbs. malt | + | *4 2/3 lbs. malt<br> |
| − | 1 ½ lbs. oats | + | *1 ½ lbs. oats<br> |
| − | 13 qts. Water | + | *13 qts. Water<br> |
| − | 1 cup yeast | + | *1 cup yeast<br> |
| − | ¼ ounces light oak chips | + | *¼ ounces light oak chips<br> |
Boil the water, then crush the malt and mix it with the oats while they are still dry. Place the tun near the stove. Pour two quarts of water into the tun, then pour all the dry grain into the lauter tun. Slowly pour three more quarts of boiling water over the grain, then put a cover on the tun and leave it for several minutes. Add one more quart of boiling water, then put the lid back on and leave it for another 20 minutes. | Boil the water, then crush the malt and mix it with the oats while they are still dry. Place the tun near the stove. Pour two quarts of water into the tun, then pour all the dry grain into the lauter tun. Slowly pour three more quarts of boiling water over the grain, then put a cover on the tun and leave it for several minutes. Add one more quart of boiling water, then put the lid back on and leave it for another 20 minutes. | ||
| + | |||
Take off the lid and stir it all up. The consistency should be fairly thick. Put the lid back on and leave to cool down for two hours. Open up the tun and stir in three more quarts of boiling water. Stir it, then close up again and wait for half an hour. Finally, add the remaining boiling water. Stir it, then close up again and wait for half an hour. Finally, add the remaining boiling water and stir well. | Take off the lid and stir it all up. The consistency should be fairly thick. Put the lid back on and leave to cool down for two hours. Open up the tun and stir in three more quarts of boiling water. Stir it, then close up again and wait for half an hour. Finally, add the remaining boiling water. Stir it, then close up again and wait for half an hour. Finally, add the remaining boiling water and stir well. | ||
| + | |||
Strain out the wort, be very meticulous and make sure that most of the liquid goes out. Close the fermenter and leave the wort to cool over night. | Strain out the wort, be very meticulous and make sure that most of the liquid goes out. Close the fermenter and leave the wort to cool over night. | ||
| + | |||
Add the yeast to the wort. Shake and stir it. Allow the ale to ferment for a day. The yeast should have become active and the process should be well under way. Boil the oak chips in a cup of water. Remove from the fire as soon as the water is brown and leave it to cool. Pour out some of the water, then boil it again. Add the oak water to the wort and allow the ale to ferment for several days. | Add the yeast to the wort. Shake and stir it. Allow the ale to ferment for a day. The yeast should have become active and the process should be well under way. Boil the oak chips in a cup of water. Remove from the fire as soon as the water is brown and leave it to cool. Pour out some of the water, then boil it again. Add the oak water to the wort and allow the ale to ferment for several days. | ||
| + | |||
| + | |||
| + | ---- | ||
| + | Return to [[Sacred 2:Books|Books]] | ||
Latest revision as of 16:04, 14 May 2009
From The Art of Cooking
Book 3
Contents
Drinking in Ancaria
Many different beverages can be found (and ordered) in the taverns of Ancaria. Unlike food, the different cultures and races of the world seemed to have influenced each other when it comes to drinks. Except for the Orcs, who have a rather narrow range of drinks (actually it’s just beer or water), all races are sharing and contributing to the variety of beverages. For example, tea was originally invented and consumed by the Dryads, but quickly adopted by other races and now, people all over the world are drinking tea in their homes.
Water is the most natural form of liquid and it is the basic ingredient for most beverages. The only exceptions are fruit juices and wine.
Mead
Mead is a brew based on honey. Quite a number of different flavors of mead are known throughout Ancaria, some of them are seasonal, others are just regional variations. However, they all have one thing in common: the combination of honey and alcohol can have devastating effects on the incautious consumer.
Dryad Lemon Mead
This Mead variation originated from the southern parts of the world. The Dryads are said to have invented this special form of mead. The fresh taste is a nice contrast to the rather heavy aroma of the honey.
- 6 wine quarts water
- ½ ounce whole nutmegs
- 1 lemon peel
- 1 quart honey
- Pulp of 2 or 3 lemons
- Lemon juice
Time to completion: 1 month
To every quart of honey, add six wine quarts of water, half an ounce of nutmegs, the peel of a lemon and the meat of two of the three. Boil these together. When the scum does not rise anymore, remove from the fire and leave it to cool down. Squeeze the lemon juice into the brew. The lemon mead will be ready in less than a month.
Cloven Mead
A quit simple but tasty mead. The strong aroma of the cloves and the ginger grant this mead a sweet accentuation. Cloven mead is especially popular during the winter season when it is usually served hot.
- 3 lbs. honey
- 1 gallon water
- ½ ounce ginger root
- Cloves
- Mace blades
- Agrimony
Time to completion: 2 to 3 months.
Dissolve three pounds of honey in a gallon of water and boil it. As soon as it starts to boil, add half an ounce of ginger, some cloves, mace and a small quantity of agrimony. Leave to boil for an hour and keep it constantly skimmed, as there will be plenty of scum rising from the pot. Strain into another vessel and leave to cool down. Wait until it is creamed over with a black cream and leave it to ripen for two or three months.
Ale
By far the most popular alcoholic beverage in Ancaria is ale. From the noble taverns of Thylysium to the quayside bars of the shanty towns, large quantities of ale are being sold everywhere. Ale is relatively easy to brew and – thus – can be sold at a reasonable price. Of course, similar to mead, there are dozens of flavor variations available and they also vary in strength.
Weak Ale
For 2 ½ gallons of ale:
- 4 2/3 lbs. malt
- 1 ½ lbs. oats
- 13 qts. Water
- 1 cup yeast
- ¼ ounces light oak chips
Boil the water, then crush the malt and mix it with the oats while they are still dry. Place the tun near the stove. Pour two quarts of water into the tun, then pour all the dry grain into the lauter tun. Slowly pour three more quarts of boiling water over the grain, then put a cover on the tun and leave it for several minutes. Add one more quart of boiling water, then put the lid back on and leave it for another 20 minutes.
Take off the lid and stir it all up. The consistency should be fairly thick. Put the lid back on and leave to cool down for two hours. Open up the tun and stir in three more quarts of boiling water. Stir it, then close up again and wait for half an hour. Finally, add the remaining boiling water. Stir it, then close up again and wait for half an hour. Finally, add the remaining boiling water and stir well.
Strain out the wort, be very meticulous and make sure that most of the liquid goes out. Close the fermenter and leave the wort to cool over night.
Add the yeast to the wort. Shake and stir it. Allow the ale to ferment for a day. The yeast should have become active and the process should be well under way. Boil the oak chips in a cup of water. Remove from the fire as soon as the water is brown and leave it to cool. Pour out some of the water, then boil it again. Add the oak water to the wort and allow the ale to ferment for several days.
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