Brewing and Vinting
Creation of wine, beer, ale, and other alcoholic beverages.
Submitted by mfaul on Sat, 2006-06-10 19:38
Rabbit's Foot Meadery produces fine hand-crafted mead, honey wine, cyser and braggots. Their recipes and methods have been perfected over a period of more than fourteen years and combine the latest in fermentation technology with historical recipes to create unique meads in a style that is like no other. All of their mead, ciders and braggots are produced using the finest honey available without the addition of preservatives or other additives and contain no added sulfites.
Submitted by Ursula on Thu, 2006-06-01 12:08
On June 1, 1494, Friar John Cor created the first written record of a batch of Scotch whiskey.
Submitted by Milica on Sun, 2006-04-23 12:19
Carraig mac Cosgraigh, Head of the Calontir Brewers' Guild, has announced that the Fourth Annual Royal Brewing Competition will take place at this year's Lilies War.
Submitted by Vallawulf on Fri, 2006-04-07 16:23
The site of a new town in Grafenwöhr, Germany, for U.S. soldiers and their families, was once a medieval village and later boasted a guest house where tourists came to watch the Bavarian army train on a nearby range.
Submitted by Milica on Mon, 2006-03-27 14:28
A woman in Oslo, Norway was shocked recently to find beer streaming from her kitchen water faucet.
Submitted by Milica on Sun, 2006-03-19 10:08
A 300-year-old recipe for malt whiskey may produce the world's strongest single malt at 92 per cent. The drink is being produced at the Bruichladdich distillery on the west coast of Scotland.
Submitted by Milica on Mon, 2006-01-30 10:56
Attention cooks and brewers, teachers of the culinary and brewing arts, and those who partake of food and drink! Join us for a day of classes on all things edible and potable. On 11 February 2006 we will gather at the Unitarian Universalist Fellowship of Newark, a wet site that is handicap accessible, has two kitchens, and six classrooms. There is a large gathering space for merchants, the all-day dayboard and the A&S display. Newark has many hotels within 5 to 15 minutes of the site. We are only a short drive from I-95. Contact Hedewigis for a list of nearby hotel/motel accomodations.
Submitted by Milica on Tue, 2006-01-24 12:03
Friedrich Ethelred aus Schloss Trier, Estrella War XXII Internal Publicity Deputy, has announced the addition of two more special events to the schedule: the Atenveldt Brewers' Competition and an Open Games class sponsored by the Artemisian Low Company.
Submitted by Milica on Mon, 2006-01-09 12:22
Come to Axes & Ales VIII, hosted by the Shire of Sterlynge Vayle! We will be once again at Camp Sertoma, Johnson Road (no number listed), Kirkwood, NY.
Submitted by Milica on Mon, 2006-01-09 10:03
Tom Standage of the Herald Tribune looks at wine snobbery through the ages beginning with the Romans.
Submitted by Milica on Sat, 2005-12-17 20:51
Iasmin de Cordoba reports on the recent Middle Kingdom Cooks' Symposium.
Submitted by Justin on Sat, 2005-12-03 12:16
Corina Zappia, a food and wine critic for the Village Voice (New York City), tried mead for the first time at Mugs Ale House and found it to be, well, not exactly to her liking.
Submitted by Milica on Mon, 2005-11-28 10:01
Vincent De Vere has announced that Lilies War XX will feature a "worst homebrew" competition at the Broken Harp Tavern to discuss how brews can go bad.
Submitted by Karen on Wed, 2005-11-23 16:52
Experts have uncovered evidence that 12th century Londoners drank ale by the gallon, starting at breakfast time, due to poor quality drinking water.
Submitted by Milica on Sat, 2005-09-24 08:55
Los Angeles Times staff reporter Charles Perry reviews Scotch Whisky: A Liquid History by Charles MacLean, a new book tracing the drink's history from medieval times to the present.
Submitted by Milica on Sun, 2005-08-28 13:17
New excavations of wine cellars near Atskuri, Georgia reveal that Georgian tribes from the early Middle Ages worshiped wine. The wine cellars were found during construction of a gas pipeline.
Submitted by Anonymous on Sat, 2005-07-30 17:04
Fine hardwood drinking vessels, tankards, steins, horns, and now tableware. Vending to the SCA for over 14 years. Cheers!
Submitted by eirik on Fri, 2005-07-22 08:52
Lord Eirik Andersen has posted photos from the first ever War of the Trillium in Ealdormere.
Submitted by Milica on Fri, 2005-06-24 13:55
Mistress Siobhan is looking for instructors for the upcoming Middle Kingdom Cook's Symposium which will be held December 3, 2005 in Kalamazoo, Michigan.
Submitted by Milica on Mon, 2005-06-20 10:13
The Barony of Andelcrag invites you to join cooks, researchers, farmers, herbalists, toolmakers, food aficionados, gourmands and interested bystanders to a Cook's Symposium scheduled for December 3rd, 2005.
Submitted by Justin on Thu, 2005-06-02 08:15
NY Times food critic Florence Fabricant reviews several NYC-area food and beverage establishments, including one where the proprietor is a SCAdian mead brewer named Magnus.
Submitted by Justin on Wed, 2005-06-01 10:09
Long Island Meadery is run by Lord Magnus (mka Paul Holm), a SCAdian brewer from the Barony of An Dubhaigeainn in the East Kingdom. Among his other accomplishments, Magnus has been the keynote speaker at the New York City Homebrewers' Guild in May 2005.
Submitted by Milica on Thu, 2005-05-26 15:35
A new study of the bones of 4th century Nubian people from the Sudan in North Africa leads experts to speculate that their beer may have had antibiotic properties.
Submitted by Aoife on Sat, 2005-05-21 08:21
Benjamin Franklin said, "Beer is proof that God wants us to be happy." He's a little out of period for us, but he had the right idea! This week, Aoife brings us a keg of links about that wonderful golden-brown liquid and its relatives.
Submitted by Milica on Fri, 2005-04-22 07:54
Chicago's Oriental Institute is presenting an unusual program: "Brewing Ancient Beer," a three-part seminar on the techniques used to brew the "beverage of the people."
Submitted by Milica on Wed, 2005-01-05 12:48
The Shire of Hartshorn-Dale invites you to join us on Saturday, March 12, 2005 for a day of period pastimes, fabulous food and delightful dances!
Submitted by Milica on Tue, 2005-01-04 13:16
Looking for unique tourist opportunities when traveling internationally? Try visiting a beer museum.
Submitted by Milica on Thu, 2004-12-23 16:02
A new theory accounts for the differences in the flavor of beer. It all has to do with rocks.
Submitted by Milica on Sat, 2004-11-27 16:03
Timbers from a 2nd century Roman brewery have been returned to England and are now on display in an Ipswich museum.
Submitted by Milica on Mon, 2004-11-01 12:52
The Shire of L'ile du Dragon Dormant presents "Good Spirits Make For A Happy Bard" Saturday November 20, 2004.