[Sca-cooks] Angelicus, Le grand propriétaire

[JIMCHEVAL at aol.com]

Well, geez, if you'd read the book... :)
 
Bochet has been variously defined. Angelicus treats it as mead,  
essentially. I've seen it claimed that it was mead mixed with beer. The Menagier  
gives a recipe for it that is probably close to how people make mead today:  
using yeast to ferment it and adding spices. (Pliny's recipe for mead - 
hyrdomel  - comes down to mixing boiled water and honey and letting the Sun do the  
work).
 
>From what I can gather, those who make these things today use "hydromel" to 
 refer to a weaker form of mead, but originally it was just the French term 
for  the latter.
 
Clare' (claret) has been variously defined, but long before it became the  
British idea of a red wine, it was a drink like hypocras, made with spices. 
Some  think it was called "clearish" because it was made with white wine, 
but one  could also argue that it was because the spices were "cleared" 
(filtered) from  it.
 
Several terms - piment, hypocras, clare' - are closely related. I doubt  
most modern drinkers could distinguish them from glog, myself. Piment might -  
but I only say might - be the term for the whole category.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

Stumbling through  history towards beer
http://leslefts.blogspot.com/2014/04/stumbling-through-history-towards-beer.
html







In a message dated 4/17/2014 5:21:40 P.M. Pacific Daylight Time,  
StefanliRous at gmail.com writes:

So, what  are "bochet" and  "clare"?