[Sca-cooks] Beverage experiments

[Michael Gunter]

> I've been teaching a class on non-alcolic period drinks for the last few> years (I've taught it at the last two Pennsics). From the research I've> done, aside from the syrups, whey, buttermilk & spring water were also> consumed. 
 
I'd forgotten about whey. It is especially popular in the Nordic regions.
And there is also ciders from apples and pears drunk both fresh and
allowed to harden. 
Barley Water is also becoming a favorite in my house.
 
Small Ales and Meads have very low alcoholic content. Even many beers
are considered to be low alcohol/high calorie beverages.
 
I wonder if "honeyed milk" may have been used with milk that had started
to turn or even buttermilk, considering the period taste for sweet and 
sour. This is just musing here as I doubt there would ever be a way
of finding out.
 
> Euriol
 
Gunthar
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