#Braggot

[congliocchidellatigre]

Non si molla un....

Che anno travagliato! Ma non si molla un #biiiiip e adesso si riparte! #idromele #monosolera fatto, #melomele alle #peschecaramellate e #timo messo in #fermentatore , #ricetta per un idromele ai #datteri scritta, #pomodori prenotati, il mio primo #metheglin quasi pronto a partire, ingredienti per il #braggot in casa (tranne il #lievito ) e avanti così… E tutti fatti apposta per #studiare qualcosa…

[platanosconlechera]

#hidromieloftheday #braggot #hidromiel #mead #aguamiel #hidromieldelrey #craftbeer #craftbeernotcrapbeer #beergeek #beerporn #ilikebeerbeerisgood #beerstagram #hacercervezaesarte #ilikehidromiel https://www.instagram.com/p/Clok8hAOc5r/?igshid=NGJjMDIxMWI=

[maniculum]

I'm doing a College class on Ancient Foods. My focus is on Honey like the different recipes and usages in Medieval era. I found like a couple recipes, a thing on religious relation ("Milk and Honey of Paradise") /Crusades, medicinal use, and possibly bees/beeswax because I was struggling to get something.

Y'all have any recommendations?

(I've brought Zoe in on this one; the following is a collaborative effort. Also I'm assuming you have access to your university library so you can get ahold of the cited material below quickly and for free.)

Can you include beverages? Honey is the main ingredient in mead, which should give you a lot to talk about. Susan Verberg is the premier researcher on medieval mead, and has some excellent works on both mead making and honey production. She has a website at https://medievalmeadandbeer.wordpress.com/ where you can find both her formal publications and her blog.

If you do want to talk about beverages, there were other medieval drinks that used honey. Some citations for you:

Breeze, Andrew. “What Was ‘Welsh Ale' in Anglo-Saxon England?” Neophilologus, vol. 88, no. 2, 2004, pp. 299–301.

Fell, Christine E. “Old English ‘Beor’." Leeds Studies in English, vol. 8, 1975, pp. 76-95.

You can also go into cultural symbolism; here are a couple on that:

Enright, Michael J. Lady with a Mead Cup: Ritual, Prophecy, and Lordship in the European Warband from La Tène to the Viking Age. Four Courts Press, 2013.

Rowland, Jenny. “OE Ealuscerwen/Meoduscerwen and the Concept of ‘Paying for Mead'." Leeds Studies in English, vol. 21, 1990, pp. 1-12.

Also you might want to look into the general concept of the "mead of poetry" from the Old Norse sources. You can find the origin story for that in the Prose Edda, I believe.

Definitely check out https://www.foodtimeline.org for recipes with honey during the period - they have more than you'd expect. There's also a few medieval cookbooks you can parse through. Here's an online one you can sort through that does a great job modernizing the translations: https://www.medievalcookery.com/etexts.html

As for honey itself -- there's actually quite a bit of research on that! Honey was quite a specialized trade, and most of the medieval world used it for sweetener, so there's a good amount of research.

A few leads:

honey as an alternative to sugar, which was expensive, imported, and could indicate class

honey grading: honey was graded based on location/provenance, type (lavender, orange blossom, etc.), and also by grade. However, their method of grading was very different to our modern one.

honey as a preservative, not just for flavor

Articles on this subject:

(DEFINITELY this one!!) Fava, Lluis Sales, et al. “Beekeeping in Late Medieval Europe: A Survey of Its Ecological Settings and Social Impacts.” Anales de La Universidad de Alicante. Historia Medieval, no. 22, 2021, pp. 275-96, https://doi.org/10.14198/medieval.19671.

Wallace-Hare, David, editor. New Approaches to the Archaeology of Beekeeping. Archaeopress, 2022. JSTOR, https://doi.org/10.2307/j.ctv2b07txd.

Verberg, Susan. “Of Hony: A Collection of Mediaeval Brewing Recipes for Mead, Metheglin, Braggot, Hippocras &c. — Including how to Process Honey — from the 1600s and Earlier,” 2017. Academia.edu.

If you want to look more into the medicinal usage, Cockayne's Leechdoms, Wortcunning, & Starcraft collects all the medical & scientific texts of the Old English period. It's old enough to be public domain, so it's available on the Internet Archive and HathiTrust in searchable form, meaning you can just ctrl-F "honey" and see what comes up.

Let us know how it goes!

[ofwindydays]

@exitiumstarters location the bar.

"Tavern boy, I would love a bottle of you finest mead." Lysander said placing the gold coins on the counter. The bartender looked at the fae as if he grown two heads. "You understand what mead is no?" Lysander asked. The bartender shook his head. "Do you perhaps have some braggot?" He asked. The bartender shook his head. Lysander turned his head to the nearest person. "We are truly in a nightmare without mead and braggot. I bet they don't have mutton either"

[aliennopossumm]

i jokingly made a braggot (branch faggot) flag, because thats what my friends are calling me rn and things got out of control in the trolls discord

bonus flag that im using for my discord banner rn

again this is a JOKE FLAG . this is as unserious as i can possibly be 😭

[ambassadorquark]

you’re supposed to make this with an IPA which i DO have but it’s voodoo ranger which is like 9% and i haven’t eaten dinner yet so i won’t be doing that. but it might be good bc 420 is so mild the honey makes it super sweet and it would be nice to have a little more flavor and bitterness. it could also be good with a very sweet pilsner if you want to roleplay as a hobbit. it’s so yummy though

also it’s called a “braggot”

[boissonsaumiel]

Mead Stampede scores are in!

I'm pleased with how I did.

My hōjicha tea mead scored well overall, but based on the judge's feedback I think it would have worked better as a semi-sweet mead instead of a completely dry mead, to help balance the acid/tannins.

Notes for "Tujku" hōjicha tea wildflower mead:

Judge 1: David S

Bouquet - Honey, very slight Alcohol Tea comes through. 8/10

Appearance - No complaints! 6/6

Flavor - Acidic, slightly hot. Tea comes through, Sour. 18/24

Overall - 7/10

Total - 39/50

Feedback - A bit acidic. Very slightly hot. Smoke comes through as well as the tea. A bit unbalanced. I would pull back on the acid a bit.

Judge 2: Shawn B

Bouquet - Nice nose, honey, curious smoke/grass 8/10

Appearance - amber brown, clear 5/6

Flavor - a bit tannic and tart, but nails the described flavors 20/24

Overall - 7/10

Total - 40/50

Feedback - Interesting mead. Each ingredient choice shines through. A bit tart, dry. Could be better balanced

.

The mead I used for my experimental rice wine "braggot" lost a lot a lot of points due to the fact that the mead I used in it had a flawed ferment. I didn't add enough nutrients. Aging helped some, but not enough.

Notes for "The Empress" 60/50 cactus mead/forbidden rice wine blend:

Judge 1: Jake Tweedy

Bouquet - chalky, fruity, heavy mineral presence 10/10

Appearance - 6/6

Flavor - interesting blend of flavors, presenting as acidic fruit mixed with gently floral honey. Faint bitter aftertaste lingers. 10/24

Overall - 7/10

Total - 33/50

Feedback - An interesting blend, there's a heavy mineral presence amongst a bright, zesty, fruity honey character. But a lingering bitterness keeps this mead from landing a world class score. Please keep experimenting! This was fun to try!

Judge 2: Susan Jimenez

Bouquet - prickly pear - mineral notes, clean & interesting med alcohol, inviting 9/10

Appearance - very clear, small bubbles around the rim 6/6

Flavor - low honey, lower acid and soft lingering tannin smooth alcohol for a sack. I get a tuna fishy off-flavor in the taste. maybe sulpher 10/24

Overall - 6/10

Total - 31/50

Feedback - This is well-executed in the aroma. It is very inviting & mineral. There is an off-note that may be from frementation temp, or yeast nutrition. Tweaking this could bring something really delicious.

[anarcho-smarmyism]

so this is our third season doing a vegetable garden and we could have a more productive harvest than last year. we're growing several tomatoes and peppers, attempting a watermelon patch (apparently they're very difficult to grow but 🤞🤞🤞), some wheat that he intends to use go brew a braggot, possibly some potatoes, onions and chives, and some herbs (lavender, mint, lemon balm, chamomile) I stole from Walmart. we've got a lot of work to do to prepare our backyard for it but ultimately we've collected enough compost since last season to completely replace the soil where we need to plant with soil rich in nutrients and earthworms, so considering we usually just are adding vegetables to pasta, soups, or stir fry, our goal of replacing 10% of our diet is theoretically achievable (very unlikely since losing some of the plants is pretty much inevitable). it's also something we can and do barter or share with our social circle here; my partner just brought a small amount of freshly grown basil toy cousin, since she's been having trouble finding basil in any grocery stores lately. someone my aunt knows has already given us a couple dozen eggs from her chickens, so I bet we could trade our ghost peppers and bell peppers for even more. the more food and goods we produce that keeps us from driving to the store to buy it, or that keeps someone in our social group from it, the better for the planet and local economy; plus gardening does wonders for our mental health, we get delicious fresh veggies, and we can provide high-quality goods that are starting to be unavailable or prohibitively expensive (last year we got the equivalent of perhaps $15 worth of produce over several months. that stuff would b almost twice as expensive now!). I'm still struggling to get my shit together enough to pay bills and keep our house clean, but soon I'll have the spoons to volunteer locally as well. until then I have to be content making my little quarter acre of rented land prettier, more fertile and welcoming to more types of plants, bring more pollinators to the area. There's a short pecan tree back there too, i got only 6 pecans from ot thos season, sweeter than any ive had before. this garden will have such a small impact on anything but a small number still isn't zero, you know?

[briarcrawford]

“What's the difference between medieval inns, taverns and alehouses?”

“Jason Kingsley, the Modern Knight, discusses three very popular medieval institutions, the Inn, the Tavern and the Alehouse. Many people think these are the same, but they're not really. Each had it's own place in medieval society.”

In this video, he does get some things about mead wrong, but it is still a very interesting video.

He says mead is all honey wine, and "metheglin" is "honey and fermented fruit juice," but...

Melomel: mead infused with fruit

Metheglin: is herbs and spices. There are some surviving medieval metheglin recipes you can look up.

Braggot: is generally beer-like mead.

Cyser: mead with apple. Apple cider-like.

Pyment: is mead with grapes.

Bochet: a traditionally mead in ingredients, but the honey is caramelized first.

Mead does not always have to be sweet, and it does not always taste comparable to wine.

Random Fact: Depending on what flower the bee goes to changes the flavor of the honey, and therefor the mead

[meili-sheep]

I would imagine that both Kaveh and Al-Haitham wouldn’t be that keen on pets as they’re both pretty busy individuals, but I like to think that Kaveh just picks up this talking bird one day that just sits on it’s perch and occasionally screeches the most out-of-pocket shit they’ve heard in their lives.

————

Kaveh: (working)

Bird: (in Al-Haitham’s voice) How wasteful. You should build something more productive. You bum.

Kaveh: (glares at the bird) Shut your mouth, you feathered braggot.

Bird: (preens, in Kaveh’s voice) Do something else besides harassing me, you dolt. Leave me alone!

Kaveh: (surprised) You have such a mouth on you, don’t you?

Bird: (in Al-Haitham’s voice) Where else would he get it from? (squawks)

————

Al-Haitham: (writing something down)

Bird: (in Kaveh’s voice) Don’t you do anything fun? Just writing all day has got to be so boring.

Al-Haitham: (raises his eyebrows) Huh. Interesting.

Bird: (in Al-Haitham’s voice) Mind your business and actually get to work for once, you lazying lummox.

Al-Haitham: . . . (gives up and goes back to work)

————

I just think that this would slowly become endearing with the time that strange fondness does.

I can see Al Haitham is the type who tries to have full conversations with pets, not totally getting they don't comprehend him. I can see him using pets as just ways to speak out loud and listen to himself cause you know you can sort of help him think through things.

So While not being a big pet person I can see Al Haitham more easily be able to deal with them.

Kaveh though. He can't deal with the upkeep. Clean up after his pet? No way in hell? Feeling and Cuddling that's fine, but walking and cleaning up Nope, nope.

[c0smoggy]

Today I learnt the hybrid of Beer and Mead is called Braggot

[artschoolsurvivor]

La La La (Peorð)

This is a game of 'Spot The Pub' for folks in Sheffield in the 80s... any guesses?"Northern brassy, she yells“You’re sippin’, not suppin’!”and cajoling the soberinto a bohemian situation,soft harshed with the bitterherbal vibes and tectonicbass from the nearby blues.The juke fights and losesthe war to soundtrack our descent to the la la laSweetened and sticky and tempered with braggot,we smile…

[maniculum]

Meadmaking

Hey all, Zoe here - the other half of this blog, and I decided to try my hand at posting - particularly my little mead-making project. Even though Mac is the medieval drinks expert, I just like mead as a drink and I feel like a potion-brewing witch when I make it. Beer was the more popular drink during the middle ages, as it was cheaper and more widely available, but I think it's nasty and who doesn't want to feel like Early English royalty?

As I dug into mead-making, I fell into a SUPER deep medieval-mead-making rabbit hole. I'm not a mead expert, and I'd highly recommend Susan Varberg's blog, Medieval Mead & Beer, for a very, very in-depth look at how to make medieval mead. HOWEVER, all that said, I did collect some research and played with it myself. Plus, I made some of my own recipes.

So. Mead. What is it? Fermented honey water, in its most basic form. Honey-wine, it can be called to those who aren't familiar. There's a lot of other names mead has when it's mixed with other things:

Mead – water, honey and yeast

Sack Mead – mead made with extra honey

Short Mead – low honey and low alcohol yeast to be drunk quickly

Hydromel – watered down mead (in period, another word for mead)

Braggot – (period) ale refermented with honey; (modern) malted mead

Melomel – mead made with fruit

Mulsum – mead made with fruit

Cyser – mead made with apples

Metheglin – mead with spices

Pyment, Clar – mead made with grape juice

Hippocras – spiced wine, sweetened (but not fermented) with honey

Botchet — caramelized honey mead

Really, though, when you see it on the shelf, a pumpkin melomel will be marketed as "Pumpkin Mead," so really only the brewmasters get into the weeds on the names. I was really curious as to how the ingredients were sourced in the middle ages - nowadays, brewers get really into where they source their ingredients (there's a bazillion different yeasts you can use!), but after doing some research, turns out the medievals were too!

Honey.

The medievals categorized honey in different ways. The best quality honey was called "life honey" and was the honey that dripped freely from the wax when pierced. Grades of honey diminished as the honey became harder to get out of the hive. The dregs of honey (collected by heating the frame in water to blend the honey but not melt the wax) was given to servants and was not preferred. Honey was also categorized by location - Egyptian honeys were very popular and expensive. Honey from different regions in Spain were considered of different quality - one merchant got particularly fussy when one of his batches was "spoiled" by mixing honey from a better region with that from a worse region. Finally, honey was categorized by flower type. One monetary requested honey made only from lavender. Since hives were highly mobile frames or skeps, it would have been possible for apiarists to move their hives to lavender fields.

Water.

Water is, well, water. Right? Not quite. Medieval recipes do specify using fine, spring water. The water and honey were often boiled together - likely to kill bacteria. However, the wording on "boille" is not super clear. Mead-masters knew that honey shouldn't be boiled (it kills natural yeast), so whether or not the must (the water/honey mix) was boiled in the modern sense or just warmed is unclear. Perhaps the need for "fine, spring, fresh water."

Yeast.

While modern brewers and vintners have a wide variety of yeasts to choose from, medieval brewmasters didn't have as many options. There were a few different options, however. Baking yeast (like a sourdough starter) was one option, while other recipes call for the leftover lees of wine/mead batches. Hops were also used. Of course, yeast is also naturally occurring, so brewers could fairly reliably rely on the natural yeast to kick-start itself.

I'll dump my own mead pics here and then get into the details of a Middle English mead recipe in part two, I guess. I'll talk a bit about the mead-making process, too. Mead is made by mixing honey and water into a must. Then, yeast is added. Modern mead-makers also add yeast nutrients and other additions to ensure their batch doesn't get infected.

A newly made bottle of mead. Notice the cloudy colour characteristic of new mead. As the yeast eats the sugars, they'll create a bottom layer of debris and the mead will clear, as seen below.

After the primary fermentation has occurred (you can tell when the bubbles of gas, telling you the yeast is eating, have stopped), mead-makers will re-reack their mead. This involves moving it from one jug to the next.

At this point, the mead can be put into a closet and age for a while. The best meads have high clarity - that is, they're clear! The example below is only about 2 months old. It has a way to go, but has good clarity already. Notably, the sagas state that the best, oldest, clearest meads were served to Odin and the gods.

Anyway - that's the basics of mead-making. I'll make a part two about older recipes! Sources:

Beekeeping in late medieval Europe: A survey of its ecological settings and social impacts. Llu.s SALES I FAVÀ, Alexandra SAPOZNIK y Mark WHELAN

Trade, taste and ecology: honey in late medieval Europe. Alexandra Sapoznik, Lluís Sales i Favà & Mark Whelan

Of Boyling and Seething: A re-evaluation of these common cooking terms in connection with brewing. Susan Verberg.

[the-firebird69]

Supreme Court lets Cowboys for Trump founder's office ban over Jan. 6 stand

This is happening a lot and the opposition is growing as minority morlock join to oppose Trump as to miscellaneous already bja and company are at him and after him and opposing him and the pseudo empire and they're much more harsh and it's getting stepped up and the empire has decided to stop him rather than feed his fire is completely out of control and that's practically everybody foreigners are attacking him they have not declared him to be a massive liability no they have and they too oppose the guy and Trump thinks it's good and we know it's awful he is going to kill everywhere. The rate of degradation of the morlock has increased to 0.045% that's half of 1/10 of a percent an hour so yes in 10 hours it so every 24 hours is a percent and it's moved up from over a day and a half now people are considering what these people are doing here is to be wrong I'm entire areas are evacuating overseas and some areas in the West. So far in the east there are huge huge casualties of trumps at the stashes and Cassius gigantic casualties okay these guys are not going to make it. The stashes and cashes overseas this morning we're at 45% empty right now it's approaching 53% empty and it is increasing in their losses it is going to be a hell of a day they're going to lose everything they've had. People are starting to see it and they are excited and they're going after them and it will be over soon for these loud mouths braggots

Other news is developing

-we have a war off Mars it is a space war it is gigantic and it is forming up to be something very substantive. Huge numbers of ships are off the planet giant giant ones too and yeah this guy Trump has to go he doesn't need to be in the neighborhood or town or state we're working on it and a lot of people are they want them out of here is relatives and all sorts of people and it's going to be a war over money and that's what he's doing too be a really cheap when our son and whoops he thought we were going to go for the money first instead it's completely upside down and he's doomed and he doesn't know if that she's addicted to it himself and he's running around without businesses and power and soon without police and or military of any kind as soon as ships will be gone and the pseudo empire is losing ships by the way a lot of them do other groups as well as the warlock and the minority Mall locker gathering ships a lot of them and it's a huge day it is a big change and I said it was and it is asking me a few times and I couldn't get it out yet but here it is. Now this this was going to be a massive shift in the paradigm the minority morlock have not entered the scene yet but they're entering scene now because they have to and they're forced to by these people and they hate them and they hahaha and Chow fat is making a joke you said we ate them and our son says yeah many moons ago said that for there is laughter all around. But they're going at it okay and they have a lot of forces out there finally and they're at 7% or so and they're pretty big but right now they're just scavenging and it's working and they really have to scavenge because they need things and they can't get them on the islands and they get pushed out by these dumb assholes it's a horrible experience there are several other things that this is huge and we're going to print

There are probably about 3 billion ships from each and those are the mackmore lock and it also includes the opposite side pseudo empire and it is quite a battle it will probably consume their fleets more shortly

Thor Freya

Olympus

Zues Hera

[effingut23]

Craft Beer and Brewing: A Taste of Artistry and Innovation

Introduction:

In a world saturated with mass-produced beers, craft brewing has emerged as a beacon of creativity, flavor, and innovation. Effingut Craft Beer and Brewing stands at the forefront of this movement, crafting ales and lagers that not only satisfy the palate but also tell a story of passion and dedication. Let's delve into the effingut experience, exploring the artistry, variety, and commitment that sets this brewery apart.

Crafting Excellence:

Effingut Craft Beer and Brewing is more than just a brewery; it's a labor of love. Founded on the principles of quality and innovation, the brewery has honed its craft to create a diverse range of beers that cater to every taste bud. From hop-forward IPAs to rich stouts, each brew is a testament to the expertise and creativity of the brewing team.

The Art of Brewing:

Brewing at Effingut is not just a science; it's an art form. The master brewers at Effingut carefully select the finest ingredients, ensuring that each batch is a symphony of flavors. The artistry extends beyond the brewing process, with unique and imaginative beer names that reflect the brewery's bold and irreverent spirit.

Variety that Excites:

Our  commitment to variety is evident in its extensive beer menu. Whether you're a fan of the classics or looking to explore new and unconventional flavors, there's something for everyone. From the crisp effervescence of a wheat beer to the robust complexity of a barrel-aged ale, Effingut ensures that each sip is a journey of discovery.

Signature Brews:

Effingut has carved a niche with its signature brews that have gained a cult following among craft beer enthusiasts. The "Banana Blonde" with its fruity notes, the "Hefeweizen" with its classic German influence, and the "Hazelnut Brown Ale" that combines nutty richness with a smooth finish – these are just a few examples of the brewery's mastery in crafting distinct and memorable beers.

Brewing with a Purpose:

Effingut Craft Beer and Brewing goes beyond simply creating great beers. The brewery actively engages with the community, hosting events, and supporting local initiatives. Effingut is not just a place to enjoy craft beer; it's a hub for like-minded individuals who appreciate the finer things in life – good beer, good company, and good times.

Conclusion:

Effingut Craft Beer and Brewing is a testament to the power of passion and innovation in the world of craft brewing. With a commitment to quality, a diverse range of flavors such as apple cider, mango cider, Belgian Wit,Dry Stout, Dunkelweizen, Easy Smoked Lager, Fresh AF IPA, Hefeweizen, Hefty Braggot, Kölsch, Lemon Ginger Mead  with a touch of irreverence, Effingut has established itself as a pioneer in the craft beer movement. So, raise a glass to craftsmanship, creativity, and the effingut spirit – because when it comes to beer, Effingut does it right. Cheers!

[purpledisastertwin900]

‼️BRAGGOT‼️

😱🫵

HOW DID YOU KNOW?!