Famous ales of Greyhawk

A place for members of the public to meet, talk and pass out.
Post Reply
User avatar
NukeHavoc
Posts: 12106
Joined: Wed Jun 29, 2005 1:07 pm
Location: Easton, PA
Contact:

Famous ales of Greyhawk

Post by NukeHavoc »

"Oh, I'm so sorry. Forgive me. I'll try and be a tad more quiet as I desperately struggle to break free -- and save all creation!" -- Doctor Strange
User avatar
Hardcorhobbs
Posts: 5423
Joined: Mon Aug 01, 2005 7:38 am
Location: Fort Wadsworth

Re: Famous ales of Greyhawk

Post by Hardcorhobbs »

No mention of Obsidian Bay's finest? :twisted:
setanta14
Posts: 3880
Joined: Wed Jun 29, 2005 1:57 pm

Re: Famous ales of Greyhawk

Post by setanta14 »

User avatar
Hardcorhobbs
Posts: 5423
Joined: Mon Aug 01, 2005 7:38 am
Location: Fort Wadsworth

Re: Famous ales of Greyhawk

Post by Hardcorhobbs »

So what would be brewed at the Blackrazor Brewery? The only mention I could find on the wiki is a "stout beer".
setanta14
Posts: 3880
Joined: Wed Jun 29, 2005 1:57 pm

Re: Famous ales of Greyhawk

Post by setanta14 »

Well, obviously the first ales available would have been exclusively imports, so those styles from Irongate (Irongate Gruit), Onnwal, Naerie, Ahlissa, and Sunndi (Sunndi Autumn Ale) would have been brought over with the Griffins Guild, and the neighboring Ulek states (Lortmil Lager, Ulek Stout) would likely have been an additional source.

That begs the question as to what would have been brewed locally, which has always been a function of the local ingredients available, the climate, and of course, local tastes. Attempts to emulate the styles of ale already available as imports using locally sourced grains and flavorings would have been the starting point.

So, what would be available on the Pomarj the brew with? Using real world analogs, the Pomarj is probably most like southern Italy for climate and soil (hot, with volcanic soil), so whatever the Greyhawk equivalent of hard durum wheat is (like is used for pasta) would be grown, and probably wild rice from the banks of the small rivers and lakes. It would be flavored with local plants and lesser amounts of imported and expensive hops. The use of wheat would result in beers that are generally cloudy and sharper in flavor, and wild rice would lend a red color and nutty flavor. The flavors provided by local plants could be anything from herbal, floral, spicy, sweet, woodsy, bitter, sour, etc.

And what style of beer would this lead to? Probably lighter-bodied and drier versions of Ulek Stout, Irongate Gruit, and Lortmil Lager would have been tried first, with varying success due to the climate, yeast performance, and substitution of local ingredients, and gradually lead styles akin to Hefeweizen (German wheat beer) and Steam Beer (a lager style invented in California adapted to much warmer fermentation temperatures and higher hopping/bittering rates to hide the off flavors caused by the warm ferment). The darkness would be a function of local tastes and the season.

I'll ponder this and come up with some appropriately unique styles.
User avatar
Hardcorhobbs
Posts: 5423
Joined: Mon Aug 01, 2005 7:38 am
Location: Fort Wadsworth

Re: Famous ales of Greyhawk

Post by Hardcorhobbs »

Figured this would be right up your alley. But so far I'm up for a pint if the Blackrazor hefeweizen. :)

Also wouldn't mind trying a Steam Beer. Donno if I ever had one...
setanta14
Posts: 3880
Joined: Wed Jun 29, 2005 1:57 pm

Re: Famous ales of Greyhawk

Post by setanta14 »

The worst shall be first:

Blue Frogg-
A sort of portmanteau of fog and grog, but there is considerable argument about the origin of the drink's name. Some say it is due to its cloudy or foggy appearance, reminiscent of the maritime weather of the coastal Pomarj, and also its low quality of production, being little better than ship's grog. Others say it is due to it having the flavor of frogs, as it is often fermented and stored in re-used barrels whose previous contents may have been any number of unsavory rations favored by the humanoid tribes of the area, and the low quality of water available for brewing around the city of Blue. Whatever the case, it is a top-fermented ale composed of mostly unmalted hard Pomarjian wheat and a small charge of imported malted barley to achieve an often incomplete starch conversion, resulting in a nearly opaque pale yellow to deep gold beverage with a creamy (some would say chunky) texture. Some brewers even add small amounts of squid ink or other colorants to make it actually blue after the name of its city of production. Both alcohol content and carbonation levels vary greatly, even within the same batch, as consistency is not a strongpoint of its brewers. It is mildly bittered with a number of local botanicals, including mugwort, bog myrtle, and henbane, along with hops when available, so the predominant flavors are a bready quality from the high proportion of unmalted wheat, as well as numerous off-flavors depending on the source of the vessels it was made and stored in.
User avatar
erilar
Posts: 6580
Joined: Wed Jun 29, 2005 2:05 pm
Location: Kirkwall
Contact:

Re: Famous ales of Greyhawk

Post by erilar »

Hardcorhobbs wrote: Also wouldn't mind trying a Steam Beer. Donno if I ever had one...
Anchor Brewing is what you're looking for locally:
www.anchorbrewing.com

Very drinkable, and pretty tasty especially if it's fresh.
"This enemy you cannot kill. You can only drive it back damaged into the depths, and teach your children to watch the waves for its return." - Quellcrist Falconer
User avatar
Hardcorhobbs
Posts: 5423
Joined: Mon Aug 01, 2005 7:38 am
Location: Fort Wadsworth

Re: Famous ales of Greyhawk

Post by Hardcorhobbs »

setanta14 wrote:The worst shall be first:

Blue Frogg-
Awesome Nate! I'll put this up on the wiki when I get some time.
User avatar
Hardcorhobbs
Posts: 5423
Joined: Mon Aug 01, 2005 7:38 am
Location: Fort Wadsworth

Re: Famous ales of Greyhawk

Post by Hardcorhobbs »

erilar wrote: Anchor Brewing is what you're looking for locally:
http://www.anchorbrewing.com

Very drinkable, and pretty tasty especially if it's fresh.
So when you're back from vacation just let me know when you want to go ;)
setanta14
Posts: 3880
Joined: Wed Jun 29, 2005 1:57 pm

Re: Famous ales of Greyhawk

Post by setanta14 »

Anchor is in San Francisco... Fritz Maytag revived/saved the style and they have the trademark on the name steam beer
setanta14
Posts: 3880
Joined: Wed Jun 29, 2005 1:57 pm

Re: Famous ales of Greyhawk

Post by setanta14 »

Next up in the "Brewing on the Pomarj" series:

Stoneheimer Forgebrew-
A style recently saved from extinction by brewers fleeing from Stoneheim as it was falling to the humanoid tribes descending from the Lortmil range after the Hateful Wars, this brew is popular among the dwarven ex-patriots in Obsidian Bay, and also gaining a following among the populace at large. Brewed in stone kettles resembling the open-topped smelting forges in common use by dwarven smiths, what makes it unique is that it is fermented the first few days right in the kettle where it was boiled. The square kettles are generally crafted from a single block of stone, usually granite or basalt, with a firebox for coal carved underneath. The intense heat of the coal fire achieves a rigorous boil which caramelizes and partly scorches the rich sugars, which is why fermentation is begun in the kettle itself after it has cooled so that the yeast may consume the caramelized sugars and retain the flavors attained from the boil. After a few days, it is transferred to wooden barrels to finish fermentation and begin a six month aging period. Originally made from a majority of barley malt with lesser amounts of wheat, the recipe has had to be modified somewhat due to the availability of brewing ingredients in Obsidian Bay. The current version retains a fairly high percentage of malted barley along with the local hard wheat, but supplements some of the grain bill with wild rice. It is brewed to a relatively high strength of between 8-10% alcohol, which the dwarves consider simply a session beer. This results in a strong, heavy-bodied brown ale with a lot of residual caramel sweetness, notes of burned sugar and nuttiness from the wild rice, and a slight mineral quality in the finish. It is balanced and moderately bittered with Ulekian hops and woodruff, and generally kept at a moderate level of effervescence. When served from the finishing casks, a bronze tap is ceremoniously hammered in with appropriate dwarven oaths uttered, and mugs are poured full and capped with a tan head of foam accompanying the deep mahogany ale beneath, the first round traditionally drunk down in a single draught.
setanta14
Posts: 3880
Joined: Wed Jun 29, 2005 1:57 pm

Re: Famous ales of Greyhawk

Post by setanta14 »

Griffin Gruzet-
A local interpretation of Irongate Gruit brewed for the tastes of those who came with the Griffin's Guild, this refreshing unhopped spiced fruit ale is made with some unique ingredients. Both malted hard wheat and barley are blended with wild gooseberries, as the hills surrounding Obsidian Bay are lousy with their thorny bushes. The hot mash is allowed to stand overnight so that it begins to sour. Gorse boughs aid with straining the liquid from the mash, and add a light resinous quality. It is further spiced with sweet gale, heather, and rosemary. After a brief boil, the hot liquid is poured out into shallow wooden troughs to cool before being collected in barrels to ferment. Stronger versions are sometimes brewed with the addition of honey when it is available. The result is a somewhat cloudy straw yellow drink, tart and spicy in flavor, with a crisp amount of bubbles that produces a thick white froth and keeps the drink lively until the end. Standard strength is between 3-5% alcohol, and is generally consumed with meals or as refreshment during long war councils of the Griffin's Guild to keep heads clear, while the stronger honey-fortified version is 6-8% and used for celebratory occasions, and as a nightcap.
setanta14
Posts: 3880
Joined: Wed Jun 29, 2005 1:57 pm

Re: Famous ales of Greyhawk

Post by setanta14 »

Valqua Míruvórë-
This is an elven specialty which bears mentioning, even though it is not a grain based drink. It is a cordial strength fortified and flavored sparkling fruit wine, and is also made from the prodigious gooseberry harvest taken from the hills around Obsidian Bay. A third of the wine produced is partially distilled to increase its strength, while the other two thirds are left to ferment and flavored with elderflower blossoms, lemon balm, and mint. The two portions are then blended back together and sealed in corked bottles for additional effervescence to build up over the course of several months. The finished beverage usually results in 12-15% alcohol, and is a pale green in color. While many of the rougher populace would never admit trying it, much less liking it, those who have often develop a secret craving for it and go to great lengths to discreetly obtain the drink while maintaining their tough reputations.
Post Reply