Brewing - Shire of Glenn Linn - glennlinn.eastkingdom.org

SHIRE OF
GLENN LINN
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Since ancient times, the sharing of both food an drink was a sign of both hospitality and camaraderie. The practice of "ritually" sharing a drink and toasting the health of your companions has survived millennia, weaving its way into both religious and secular settings; Almost every culture - the Hebrews, Egyptians, Persians, Saxons, Huns - had a pledging of honor with a glass. Ulysses drank to the health of Achilles in The Odyssey, and in Rome, drinking to someone's health was so important that the Senate demanded that all diners drink to their emperor before every meal. Even the act of toasting itself feels natural: You lift your arms in affirmation and drink in honor of an occasion or a loved one.

In the dim past, it was customary for most cultures to serve their drink by passing a single vessel from person to person, sharing the beverage along with a sense of fellowship and openness with your fellow brethren. Once individual vessels became predominant, the practice of raising individual glasses to your neighbors for a toast became a way of bringing back the sense of togetherness that once existed while sharing a drink. It is almost a universal human experience that the sharing of drink centers around a feeling of companionship and honoring or wishing well the people and things you hold dear.

The social aspect of today's SCA, while not often emphasized, is at least as important as any other activity we undertake. As such, what is a more worthy activity then the crafting of beverages to share with your friends, companions and even strangers? To this end, we provide here a basic overview of the production of historic drinks, both alcoholic and non-alcoholic, suitable for enjoying and sharing. As the Romans once said: "Felix pie zesaes cum tuis..." (Lucky one, drink that you may live with your [beloved ones]).

Non-Alcoholic
Drinks

Alcoholic
Drinks

NON-ALCOHOLIC DRINKS
While many enjoy indulging in the Bacchic delights of fermented drinks, there are several reasons when such beverages might be augmented or even holy replaced by softer beverages. Consider if you will that many sites are simply dry, not allowing the consumption of such libations, and for sites that do allow them, there will likely be those individuals present who simply do not indulge (children easily come to mind) or that the activities planned at any given event may not mix well with such inebriates. Finally, the presentation and sharing of drink is such a foundational aspect of fellowship (think of toasting each others health) that it should strike those who consider it, as wrong to exclude individuals from such camaraderie simply because they either do not or can not imbibe of the spirits. Therefore, it is equally appropriate to provide non-alcoholic refreshment in any and every situation where you would consider providing an alcoholic one. Luckily, there are several historically appropriate recipes for just such beverages that are not only refreshing, but in many cases also provide additional benefits beyond simply quenching ones thirst.

Switchel
Switchel, switzel or haymaker's punch has the distinction of being the most modern recipie provided in this hornbook. While the origins of the drink are fuzzy, it debatably originated in the Caribbean in the 16th century before becoming a popular summer drink in the American Colonies in the 17th century. Loosly related to oxymel, the medicinal mixture of water, honey and vinegar that dates back to Hippocrates, switchel functioned much like modern Gatorade. Made of water, molasses (or maple syrup or honey) ginger, and cider vinegar... all of the components of which, other then water, happen to be sources of potassium - an electrolyte.

One of the earliest written references to switchel comes from Philip Freneau, known as the "Poet of the American Revolution," in his 1789 poem "On the Demolition of an Old College." Describing an incident at Dartmouth College where a group of students tried to take down an old log building, Freneau suggests switchel is not boozy enough to lead a man to destruction: Relent, relent! to accomplish such designs "Folks bred on college fare are much too weak;" For such attempts men drink your high-proof wines, Not spiritless switchel and vile hogo drams, "Scarcely sufficient to digest your Greek"

BASIC SWITCHEL RECIPE
Ingredients
1.5 cup black-strap molasses (you can also use either maple syrup or raw honey)
.5 cup apple cider vinegar (preferably raw, unfiltered)
4 tablespoons ground ginger
Enough water to bring the mixture up to a gallon

Directions
1) Combine all the ingredients in a large 1 gallon jar with a lid.
2) Shake to combine.
3) At this point, you can drink it over ice cubes or refrigerate and let steep for 12 to 24 hours.
4) Stir well before serving.

COOKED SWITCHEL RECIPE
Ingredients
1 cup ginger, chopped
2 cup black-strap molasses (you can also use either maple syrup or raw honey)
1 cup apple cider vinegar
1 cup lemon juice
Enough water to bring the mixture up to a gallon

Directions
1) Fill a 2-quart saucepan 2/3 with water and add ginger.
2) Bring water to a boil and allow ginger to boil for about 2 minutes.
3) Remove from heat and let ginger steep for 20 minutes.
4) In a gallon jar, add maple syrup, apple cider vinegar and lemon juice.
5) Pour ginger water into jar, straining out ginger as you go.
6) Add enough water to top up jar.
7) Stir and mix all ingredients well.
8) Can be served warm, on ice or chilled.

Kvass
Most archaeologists who study such things will acknowledge that the origins of both bread and beer are tightly interwoven and continued to be so throughout prehistory. In Eastern Europe, Kvass, a slightly fermented, mildly alcoholic beverage considered a tonic for digestion and an excellent thirst quencher, has maintained its close ties to bread, and continues to do so to this day. A fizzy bread drink, kvass literally means "leaven." Its origins go back fifty centuries to the very beginnings of beer production, and unlike many other fermented beverages, we have good written evidence of the drink, going all the way back to the Old Russian Chronicles in the year 989.

In ancient times, almost every had their own recipe for the drink which in its simplest form was usually, a mixture of water, malt, rye, wheat, and flour poured into a wooden barrel. Of course, the wealthier often went for more complex versions of the drink and would add apples, pears, raisins, berries, and whatever fruit (crushed or juiced), along with herbs and honey to add an extra dimension to the drink. In fact, while most people may imagine a murky, brown drink made from bread when they think of kvass, the fact is it actually can come in many flavors and colors.

Note: Because Kvass is briefly fermented during its production, it will contain a slight amount of alcohol. While enough to preclude serving to minors, pregnant and nursing mothers and others who should avoid alcohol, the amount present by volume in these recipies (less then 1%) would still label Kvass as a non-alcoholic drink.

BASIC KVASS RECIPE
Ingredients
1 pound rye bread, cut into 1/4-inch slices
1.5 cups sugar
1/2 package dry active yeast
1 teaspoon unbleached white flour
filtered water
about 18 raisins

Directions
1) Spread the bread on cookie sheets and bake for about 30 minutes at 325 degrees F. When cool, chop into 1/4-inch pieces.
2) Bring 2.5 quarts of water to a boil and then cool to 175 degrees F. Add the bread, stirring well. Cover with a lid and leave in a warm place for 1 hour. Strain and reserve both the bread and the liquid.
3) Bring another 1.5 quarts of water to a boil, cool down to 175 degrees and add the reserved bread. Cover with a lid and leave in a warm place for 1-1/2 hours.
4) Strain and discard the bread. Combine both batches of liquid.
5) Place 1/4 cup sugar and 2 teaspoon of water in a small skillet.
6) Stir continuously over heat until the mixture turns golden brown, but be careful not to burn it. Remove from heat and gradually blend in 1/2 cup of the reserved liquid.
7) Stir the mixture into the entire batch of liquid.
8) In a small saucepan, combine 1 cup water and the remaining sugar.
9) Bring to a boil, lower the heat and simmer for 10 minutes, skimming once or twice.
10) Stir this syrup into the reserved liquid and allow the mixture to come to room temperature.
11) Mix the yeast with the flour and combine with 1/2 cup of the liquid. Return this yeast mixture to the pot.
12) Cover the pot with 2 layers of cheesecloth or a kitchen towel and leave in a warm place for 8-12 hours or overnight.
13) Cool the kvass to about 50-54 degrees F. Transfer to bottles, seal tightly and refrigerate for 24 hours. The kvass will keep in the refrigerator for 2-3 days.