SC - fizzy drinks

[CBlackwill at aol.com]

In a message dated 6/22/00 10:33:14 PM Pacific Daylight Time, 
stefan at texas.net writes:

> I've heard this mentioned in regards to champagne before.
>  But doesn't champagne develop higher presures than a bubbly mead? I'm
>  thinking perhaps the better bottles were needed to keep the champagne
>  but it was the development of cork stoppers that first allowed the
>  use of bubbly beverages and was slightly earlier than the invention
>  of champagne. 

>From what I have been able to gather, medieval "bubbly style" drinks would 
have been very low in carbonation, if they were not consumed "still", or 
flat.  For those who wish to try something which I think may be very similar 
(in carbonation) to what a medieval person may have consumed, you might want 
to pop the top off of a Newcastle Brown Ale.  You'll find, next to many of 
the other "carbonated" beers, that it is very lightly carbonated.  Brown ales 
of this style are very easily "cask conditioned" in wood (from what I have 
been told by fellow brewers.  I only keg in metal, so don't have first-hand 
knowledge).  The pressure which builds inside is nowhere near as high as with 
other modern beer styles.

Balthazar of Blackmoor

Mr. Wizard, what happens when you combine pasta and antipasta?