[Sca-cooks] Drinks at feasts (was: what's wierd-ish, what isn't)

[Chris Stanifer]

Well, for my part I would suggest a non-alcoholic beer or wine for those dry sites (though the
flavors tend to be very 'modern' and unpalatable to some, a lot of people do like them), or
perhaps even water with mint or lemon.  I don't think the SCA rules prohibit the purchase of
non-alcoholic beers or wines.

In fact, a decent 'still beer' can be made with NA beer, mixed with a little additional malt syrup
(non-hopped), and decanted at table.

Perhaps an interesting topic would be 'beverages commonly available in period', to give everyone a
few additional recipes/ideas to chose from, so we don't have to see Hypocras and Sekanjabin at
every table, every event, every time...



William de Grandfort

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Every heart to love will come... but like a refugee.


		
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