hist-brewing: cultural brews?

Karen Olson kaolson3 at hotmail.com
Fri Apr 28 06:15:36 PDT 2000


Thanks for the mead recipe, I have a bad time finding them, if anyone has 
any suggestions on where to look besides a "Sip through time" I would 
appriacate it.  I would really like something to do with the Viking and 
Celtic cultures.

One other question, can mead yeast be propagated and stored the same way as 
beer yeast was?  I assume its true, but have never seen any information on 
it.

Caitriona ingin Mairgrec


----Original Message Follows----
From: "Crystal Isaac" <xtal at sigenetics.com>
To: "hist brew" <hist-brewing at pbm.com>, "Badger" <badger at nwlink.com>
Subject: RE: hist-brewing: cultural brews?
Date: Thu, 27 Apr 2000 17:51:10 -0700

Will mead do? You didn't tell us what kind of recipes (or finished product)
you want.

Anonymous. Le Menagier de Paris. (The Goodman of Paris, circa 1395CE)
Translated by Janet Hinson. Reprinted in A Collection of Medieval and
Renaissance Cookbooks: First Compiled by Duke Cariadoc of the Bow and The
Duchess Diana Alena. Fifth Edition (1992) Volume Two, published privately.

Page M38-39 Beverages for Invalids
Bouchet. To make six sixths of bouchet, take six pints of fine sweet honey,
and put it in a cauldron on the fire and boil it, and stir continually until
it starts to grow, and when you see that it is producing bubbles like small
globules which burst, and as they burst emit a little smoke which is sort of
dark: and then stir, and then add seven sixths of water and boil until it
reduces to six sixths again, and keep stirring. And then put it in a tub to
cool until it is just warm; and then strain through a cloth bag, and then
put it in a cask and add one chopine (half liter) of beer-yeast, for it is
this which makes it the most piquant, (and if you use bread yeast, however
much you like the taste, the colour will be insipid,) and cover it well and
warmly to work. And if you want to make it very good, add an ounce of
ginger, long pepper, grains of Paradise and cloves in equal amounts, except
for the cloves of which there should be less, and put them in a cloth bag
and throw in. And after two or three days, if the bouchet smells spicy
enough and is strong enough, take out the spice-bag and squeeze it and put
it in the next barrel you make. And thus you will be able to use the same
spices three or four times.

Item. Another Bouchet kept for four years, and perhaps you could make a
whole batch more or less at one time if you wished. Combine three parts
water and one part honey, boil and skim until it reduces to a  tenth, and
then throw in a vessel; then refill your pot and do the same again, until
you have enough; then let it cool and complete your batch: your bouchet will
emit something like must which works. If you can, keep it continually (p.
240) full so that it can emit, and after six weeks or a month you must draw
off the bouchet as far as the lees and put it in a copper tub or other
container, then stave in the vessel where it stands, remove the lees, scald,
wash, replace the staves and fill it with what you have left, and keep; and
do not warm it up if it broached. And have four and half ounces of finely
powdered cinnamon and an ounce and half of cloves and one of grains beaten
and placed in a cloth bag and hung by a cord from the stopper.
Note that the scum which is removed, for each pot of it take twelve pots of
water, and boil together, and this will make a nice bouchet for the
servants. Item, and skimming from honey can be used in the same proportions.

--------
Crystal A. Isaac
“I took advantage of a pigeon once.” -- overheard at choir practice


-----Original Message-----
From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
Behalf Of Badger
Sent: Thursday, April 27, 2000 5:34 PM
To: hist-brewing at pbm.com
Subject: hist-brewing: cultural brews?



I am looking for pre-16th century recipes or even sketchy amounts for the
following cultures..

- German
- Flemish
- French

any pointers to documentation would be lovely.

badger

---
Brander (Badger) Roullett  * http://badger.cx * ICQ# 46814661
Project Mercury * http://www.mp3.com/projectmercury

SCA: Lord Frederic Badger AA, GL, LoSB
Black Stag Herald, Champion of Dregate, Senior Marshal
Squire to Sir Nicholaus, Seargent of Madrone



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