|
BVI Guild index Introduction from the Guildmaster Contact details: Drake Morgan (Craig Jones)- GuildMaster Dafydd ap Iorwerth (Dean Bailey) - Guild chronicler |
Brewers, Vintners, and Imbibers Guild of Lochac |
The Competition |
|
|
The Brewers, Vintners, and Imbibers Guild of Lochac holds an anual brewing competition at 12th Night Investiture.
Each entry in the competition is judged by the other guild members at 12th night. |
|
|
Guild is open to anyone interested in brewing or drinking the products of brewing and are structured for all levels of skill. There are three levels to the competition that will be judged at Twelfth Night. The first is the Novice level and it involves brewing a tried redaction of a simple period recipe. The second level is much broader. It involves brewing a type of product. The recipe must be supplied but has no restrictions expect that it must be period and fit into the given category. The third level is for those that like a challenge. It is a period recipe that all participants must do their own redaction of. Reasons and examples must be supplied for any interpretations made. And a copy of you redaction must be supplied.
The levels are not restricted, they only denote the level of documentation and research needed. Anyone can enter one or more levels. |
|
|
Level 1CURRENT WINE - a redactionTake 1 pound of dried currents. Place the currents in a vessel and add 6 pints of water. Make up a starter solution of a cup of water, 2 tsp of honey, teaspoon of yeast and a teaspoon of yeast. Once the solution has started to work, add to currents and water. Stop vessel with airlock and leave to ferment. Once the fermentation has stopped, strain and decant into sterilised bottles and cork. Leave for at least a week before drinking. (The original recipe from The Closet of the Eminently Learned Sir Kenelme Digbie Opened - page 98) Take a pound of the best Currents cleaned picked, and pour upon them in a deep straight mouthed earthen vessel six pounds or pints of hot water, in which you have dissolved three spoonfuls of the purest and newest Ale-Yest. Stop it very close till it ferment, then give such vent as is necessary, and keep it warm for about three days, it will work and ferment. Taste it after two days, to see if it be grown to your liking. As soon as you find it so, let it run through a strainer, to leave behind all the exhausted currents and the yest, and so bottle up. It will be exceeding quick and pleasant, and is admirable good to cool the Liver, and cleanse the blood. It will be ready to drink in five or six days after being bottled; And you may drink safely large draughts of it. |
|
Level 2A melomel - (a fruit mead) |
|
Level 3(The original recipe from The Closet of the Eminently Learned Sir Kenelme Digbie Opened - page 104)ALE WITH HONEY Sir Thomas Gower makes his pleasant and wholesom drink of Ale and Honey thus. Take fourty Gallons of small Ale and five Gallons of Honey. When the Ale is ready to Tun and is still warm, take out ten Gallons of it; which, whiles it is hot, mingle with it the five Gallons of Honey, stirring it exceeding well with a clean arm till they be perfectly incorporated. Then cover it, and let cool and stand still. At the same time you begin to dissolve the honey in this parcel, you take the other thirty gallons also warm, and Tun it up with barm, and put it into a vessel capable to hold all the whole quantity of Ale and Honey, and let it work there; and because the vessel will be so far from being full, that the gross foulness of the Ale can not work over, make holes in the sides of the Barrel even with the superficies of the Liquor in it, out of which the gross feculence may purge ; and these holes must be fast shut, when you put in the rest of the Ale with the Honey; which you must do, when you see the strong working of the other is over ; and that it works but gently , which may be after two or three or four days, according to the warmth of the season. You must warm your solution of honey, when you put it in, to be as warm as Ale, when you Tun it; and then it will set the whole a working a fresh and casting out more foulness ; which it would do too violently, if you put it in at the first of the Tunning it. It is not amiss that some feculence lie thick upon the Ale, and work not at all out ; for that will keep in the spirits. After you have dissolved the honey in the Ale, you must boil it a little to skim it ; but skim it not, till it have stood a while from the fire to cool ; else you will skim away much of the Honey , which will still rise as it boileth. If you will not make so great a quantity at a time, do less in the same proportions. He makes it about Michaelmas for Lent. |
|
|
If you have an questions about the Guild, or comments about this page then please contact myself or Drake Morgan(GuildMaster) | |
|
Dafydd ap Iorwerth
|