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 [...]

From the class notes for Brewing 101, taught in Fall 2008, to people interested in an historical context: Europe before 1600. Syrups and Sekanjubins “Sakanjubins and Oxymels comprise a class of compounds whose most general characteristics are a heavily sweetened vinegar combined with any of a wide variety of herbs, spices, or other tonic [...]

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 [...]

Notes from Brewing 101: What You Need To Know To Get Started, first taught at Atlantia University, Fall 2008 This is the class handout.  The class was taught to people interested in an historic context: Europe before 1600  Equipment list for both Beer and Mead Mead’s alcohol is honey-based, wine’s is grape-based, and [...]