This is part of a class handout from a class on all things brewing that I taught in Fall 2008.  In the future I’d break it out – this one was one long session!  You’re welcome to use this, just please give me credit for it. Cordials  Almost all period [...]

Class notes from a class I taught in the Fall of 2008. Beer There are three primary ingredients in a beer:  malted grain, hops, and water.  Yeast is used to ferment the beverage and carbonate it.  Ale (widely used in period) is beer without hops:  malted grain, water, yeast.  You [...]

This is from the class handout for a Brewing 101: Everything You Needed To Know class I taught in Fall 2008. Nota bene: I don’t pasteurize my honey any more; the heat breaks down some of the flavor and aroma compounds.  I use Ken Schramm’s cold method. Mead Mead is [...]