[Sca-cooks] "Fresh" ales and meades (was Re: Royal authenticity)

[Betsy Marshall]

You mean the local tisane of dried Camilla sinensis sprigs?
Pyro

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Barbara Benson
Sent: Friday, September 26, 2003 9:40 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] "Fresh" ales and meades (was Re: Royal
authenticity)

Greetings,

I am afraid that I am going to be a bit of a spoon tease because I have
no
recipits, but when I have done feasts I have recruited local brewers to
make
non-alcholic but period beverages for me. I have served Birch Beer, Root
Beer and a Ginger Beer. All have gone over well - especially the Ginger
Beer. The individuals that I have recruited for this purpose are local
artisans and I asked them for period/period drinks, so I have faith that
they are at least more period than the typical Iced Tea that is usually
served here in the South.

Glad Tidings,
Serena da Riva
> Oooh!  Could you please elaborate on this?  I've been going nuts
trying
> to find period/perioid beverages for feasts.  Non-alcoholic wines
> (fancy grape juice) have gone over reasonably well here, but I'd like
> to have as many alternatives to iced tea and lemonade as possible.
>
> - Doc

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