hist-brewing: 10-13th cent ale class

[Eric A. Rhude]

Hey all:

I have been privliged to give a class
on the above subject to knowledable 
historic brewers.

The big part of the class will
be the presentation and tasting of 
5 ales, all made the same and such, the
only difference being that they are
2,4,6,8,10 days old.

No additives like yarrow or like nor
any 20th cent things expect cultured yeast.

I have a idea of the whole class and 
likes.

Just is there anything any of you think
I should add?

Eric Rhude

-- 
QVI CONVERTERIET HAEC IMMODICE LITTERATVS EST

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