Not alcoholic, but I brewed my first batch of kvass over the past weekend. I like to bake bread, and although I know kvass was traditionally made with rye bread, I haven't learned how to bake rye bread yet, so I thought I'd try the wheat. I saved a few slices of a loaf that was all from hard red flour and dried them out, then toasted them - maybe a bit too dark. I put them to soak with some raisins, a spoonful of yogurt whey, and a pinch of yeast, for a couple of days.
Then I strained out the solids and had a nice clear brown liquid with a very slight fizz and a taste that took some getting used to. Turpentine came to mind at first. But I'm warming to it, and I'll keep on experimenting.
I read that kvass is traditionally brewed with sugar added, but I thought: surely in medieval Russia they would not have had that, so I wanted to try it with no sweetener, not even honey. Again, I'm getting to like the taste.
It has only a very slight fizz (a bit less than kefir), and it won't keep long. But it is refreshing, and leaves a good feeling in the belly.
Middle Earth brewing
- Desert Loon
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Re: Middle Earth brewing
Glory be to God for dappled things
...
And áll trádes, their gear and tackle and trim. (Hopkins)
...
And áll trádes, their gear and tackle and trim. (Hopkins)
- Taylor Steiner
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Re: Middle Earth brewing
Hunh - that looks like really interesting stuff!
How interesting that they used finished bread for it*. Do you happen to know if the bread was usually stale/old, and if that made a difference?
How interesting that they used finished bread for it*. Do you happen to know if the bread was usually stale/old, and if that made a difference?
Persona: Aerlinneth, Dúnedain of Amon Lendel c. TA 3010.
- Desert Loon
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Re: Middle Earth brewing
Yes indeed: it was a way to use stale bread - though I expect that the demand for the drink led to a lot of bread deliberately left out to get stale.
Glory be to God for dappled things
...
And áll trádes, their gear and tackle and trim. (Hopkins)
...
And áll trádes, their gear and tackle and trim. (Hopkins)
Re: Middle Earth brewing
What's your recipe for HRUM?Gulli wrote: ↑Wed Feb 09, 2022 9:11 pm Greetings fellow wanderers!
I started brewing ales, meads and ciders... recently I made Dwarven stout. It's a smoked oatmeal stout with peppercorns. I call it HRUM, which is soot in old English.
I am wondering shat other types of ales would you associate with different cultures?
I am thinking brown ale for hobbits, braggot for Beornings. So let's have fun and suggest styles for different folks.