From: Mystic Musk Ox (MAB@SAVAX750.RUTHERFORD.AC.UK)
Date: Fri 05 Aug 1994 - 12:23:00 EEST
Random Beer Comments:
>Jon Quaife came up with a good point the other day and that was that most
>Gloranthan Beer contains no hops and so is lacking the preservative to allow
>it to travel any distance or keep for any length of time. Most beer is brewed
>on the day it is drunk. He claims that the Greydog clan have discovered the
Beer will usually take more than 1 day to ferment - about 1-2 weeks I've found. I've made ale (ie no hops) from apples or honey, with water and a few spices, and it has kept in bottles/stone jars for a few months, although it usually gets drunk before then! All these drinks tend not to taste particularly alcoholic, but I assure you that they are! I guess that there must be other things apart from hops that will keep the beer for longer, something similar to putting pine sap in Greek Retsina wine perhaps?
There is some Russian ale, called kvass I think, that is made from black (rye?) bread. It is fairly weak.
Mead (wine) is best left for a year before drinking.
Cider would be about the easiest thing to make I should think, basically just squash some apples and leave the juice uncovered for a week.
Mark Buckley
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