SC - Scottish/british food terms

[Decker, Terry D.]

Marilyn Traber wrote:
> 
> LOL
> very true. Max was by tonight and was very pleased to get the brewing recipes,
> and he concurs that the oak leaf brew was something to fake out oak cask aging
> for a wine. He wasn't sure if he liked the texture of the gingerbrede, but he
> liked the flavor and may try to duplicate it in a ginger beer for rob.
> margali

Oak leaves may also have been added to provide tannin as a yeast
nutrient. You still occasionally find it being added in pure form to
modern mead recipes.

Markham's Strong Ale recipe calls for leafy oak branches to be added at
the end, while the wort is still hot, IIRC. It certainly does give the
stuff an oaky flavor, but it's not necessarily the specific effect they
were after, if you know what I mean.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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