hist-brewing: Historic Liqueur

[Pug Bainter]

NATHAN T MOORE (NTMOORE at SMTPGATE.DPHE.STATE.CO.US) said something that sounded like:
> Is it possible to justify a carbonated liqueur as being historically
> accurate?  If so, how would they have gone about it?  I am thinking of
> pre 1700's history.

The way I've seen it discussed is one of the following:

1) Still actively fermenting, thus bubbly.
2) Casks can withstand some pressure and carbonate.

Bottles and corks weren't used before the 1600's. Unfortunately I forget
the exact that of the Dom Perignon cork/bottle discovery, but I think
it's in the late 1600's. I'll see if I can find the reference again.

Ciao,

-- 
Phelim "Pug" Gervase  | "I want to be called. COTTONTIPS. There is something 
Barony of Bryn Gwlad  |  graceful about that lady. A young woman bursting with 
House Flaming Dog     |  vigor. She blinked at the sudden light. She writes
pug at pug.net           |  beautiful poems. When ever shall we meet again?"
  Note: The views do not reflect the SCA nor the Kingdom of Ansteorra.

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