I got this a while back from an interested person, and thought that those of you who are long-time SCA or just good SCA brewers might be able to answer one or more of them:
1.) How many of your (the Brewmaster's) recipes are original, and how many recreations? For the originals, do you feel it important to stick to period styles, using only those ingredients in common usage in Europe during a particular time frame, or can you/must you take certain liberties? For originals, is doing a period recipe even important? For recreations, please describe the processes involved, including adapting the measurements into usable modern terms. I, for one, would like to take a crack at some of old Digby's recipes, but I'm intimidated by the terms and quantities!
2.) While the guild structure generally used by brewers in the SCA is obviously good from a learning/teaching standpoint, is there a mechanism in place for the free exchange of ideas between guilds, or is it also important to simulate the proprietary closeness that was the historical norm among guilds?
3.) Where do they (the Brewmasters), taken individually, come down on the "all-natural vs. chemical adjunct" question? Personally, there have definitely been times when better living has been through chemistry -- especially when something has gone wrong with a batch. Since SCA events often require brewing in large quantities, there are a lot of ingredients, and therefore money, involved -- and that's a lot to lose should a batch turn sour (unless, of course, you wanted it sour).
4.) Is anyone culturing their own yeasts?
5.) What moves faster at SCA events -- beers, wines, or meads? Why do they think this is?
6.) Is anyone a beekeeper? How about a barley or hops grower?
7.) What are the judging criteria for SCA mead events? Can you get ahold of a copy of these rules? Who are the judges, and what are the accepted categories? Does this vary from guild to guild?
Thanks for your help, folks!
vicky - new to this stuff myself
1.) How many of your (the Brewmaster's) recipes are original, and how many recreations? For the originals, do you feel it important to stick to period styles, using only those ingredients in common usage in Europe during a particular time frame, or can you/must you take certain liberties? For originals, is doing a period recipe even important? For recreations, please describe the processes involved, including adapting the measurements into usable modern terms. I, for one, would like to take a crack at some of old Digby's recipes, but I'm intimidated by the terms and quantities!
2.) While the guild structure generally used by brewers in the SCA is obviously good from a learning/teaching standpoint, is there a mechanism in place for the free exchange of ideas between guilds, or is it also important to simulate the proprietary closeness that was the historical norm among guilds?
3.) Where do they (the Brewmasters), taken individually, come down on the "all-natural vs. chemical adjunct" question? Personally, there have definitely been times when better living has been through chemistry -- especially when something has gone wrong with a batch. Since SCA events often require brewing in large quantities, there are a lot of ingredients, and therefore money, involved -- and that's a lot to lose should a batch turn sour (unless, of course, you wanted it sour).
4.) Is anyone culturing their own yeasts?
5.) What moves faster at SCA events -- beers, wines, or meads? Why do they think this is?
6.) Is anyone a beekeeper? How about a barley or hops grower?
7.) What are the judging criteria for SCA mead events? Can you get ahold of a copy of these rules? Who are the judges, and what are the accepted categories? Does this vary from guild to guild?
Thanks for your help, folks!
vicky - new to this stuff myself
