[SCA-AE] Period Mead Brewing?
J C Ronsen
jcronsen at verizon.net
Mon Aug 30 08:58:41 EDT 2010
Please visit http://www.pbm.com/~lindahl/brewing.html for a few nice brewing links including Digby, Ein Buch von Guter Spise and the Koge Bok.
Caleb from Work Land
Aug 30, 2010 08:17:43 AM, discussion at aethelmearc.org wrote:
The complete Anachronist issue "mead before Digby" gathers together
13th to 15th century recipes from Tractatus de magnete, Buch von Guter
Spiese, Menagie de Paris, Form of Curye, Pliny as records a roman
method. Most of these are plain meads with no flavorings added,
Tractatus contains a second way to make metheglin which is to add
medicinal and pugative herbs to the base mead. Digby form 1651 starts
to bring up recipes with various flavoring addiditives.
Menagie de Paris lists mead as a drink for invalids, Pliny and
Tractatus list it as a beverage which may be drunk like wine. Mead is
referenced in Germanic traditions as a wedding drink, for the honey
moon, and when the mead is gone the wedding feast is over, held in the
mead hall in Scandinavia.
On Sun, Aug 29, 2010 at 11:31 PM, Iain mac an Bhaird
> There are a number of late-period or barely post-period sources
> available in print that contain mead recipes. My first and best
> suggestion would be "The Closet of Sir Kenhelm Digby, Unlocked"
> (available on project Gutenberg,
> http://www.gutenberg.org/files/16441/16441-h/16441-h.htm). It
> contains quite a wide variety of recipes, many of them meads, and
> will likely provide the insight you are seeking.
> Guild head, AEthelmearc Brewer's Guild
>>I am curious to know what resources were available for various
>>period mead recipes. I know that our brewers come up with some
>>amazing and tasty beverages - many of them, I'm sure, are children
>>of the brewer's creativity; others are based on period flavors and
>>an assumption that some work well together; still others are based
>>on primary sources. My curiosity is piqued when it comes to the
>>latter. I wonder if anyone had the opportunity to write down mead
>>recipes, or to at least mention various flavors of mead served during feasts.
>>Ultimately, what I'm wondering is whether a certain flavor of mead
>>was brewed in period. For example, is an orange and clove mead
>>available in any period? Or is it based on the modern brewer's
>>knowledge that these flavors existed in period cooking, and
>>therefore translate into brewing?
>>Thank you for your thoughts!
>>Following my Fish,
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