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

[Daniel Myers]

On Friday, September 26, 2003, at 09:42  AM, Phil Troy/ G. Tacitus 
Adamantius wrote:
>
> But we've also brewed fresh ale, unfermented, which is sweet, malty, 
> and nourishing, if not as clear as its aged counterpart. We've even 
> force-carbonated it. Same for various meads, plain and spiced.

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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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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