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By Lady Elska á Fjárfella, round table host.

brewersAt the Æthelmearc Fall Æcademy, the Brewer’s Guild was invited to host a Brewer’s Round Table as it was blessed with a wet site. Initially scheduled in the main class room, we quickly packed up and invaded the quiet, out-of-the-way Troll table as it was a wee bit noisy (had nothing to do with us…).

With about a dozen brewers ranging from novice to Laurel and from all parts of our kingdom, we proceeded to have an informative and tasty round table on the topic of Fall fruit, in any shape or form.

 Many had brought tasty samples of fruit-flavored beverages. Madoc Arundel graced us with a Belgian Tripel, and he later confessed he thoroughly enjoyed the citrus melomel brought by novice brewer Cristina Inghean Ghriogair, who supplied us with several choices, ranging from blackberry wine made with baking yeast (from a traditional family heirloom recipe) and dandelion wine to  plum wine, apple citrus, and a raspberry cordial sampled together with dark chocolate. Her favorite was the mixed fruit rum someone had contributed. Leioolfr Grimr shared a blueberry cordial sweetened with beet sugar, or cherry, he did not quite remember…

My contribution was an example of how using fruit can throw a learning curve. I brought two bottles of red currant mead, based on a red raspberry mead recipe. Substituting one-to-one currants for raspberries made for a rather tart mead, which I personally did not quite like. Back sweetening with a little honey made all the difference, I thought. It was interesting to find that some people liked the tart original, some preferred the sweetened, and most wondered if downscaling the currants to lower the tartness might also lessen the currant flavor, which nobody wanted to mess with… so, surprising to me, the consensus was to not mess with the recipe , and make those dry wine lovers happy!

We traded some secrets, such as where to get grape juice in bulk (many local vineyards growing their own grapes sell plain grape juice, ready to ferment), shared some tips (freezing whole fruit helps free up the fruity goodness, and using a masticating juicer is not ideal as it is difficult to ferment apple sauce), and, as always, we had a great time.

 Thank you Æthelmearc Æcademy for inviting us, and thank you all for coming!