Greetings, Brewers of Lochac!
As tasting coordinator for the Guild Tastings at Canterbury Faire 2019*, I am pleased to announce a few changes to the norm, and the categories, of which some are new for this event.
Firstly, we will be trailing a new feedback system. This will aim for a speedier and better experience for both tasters and creators.
Second; in respect to pacing, we’ve decided to split across two tastings, with spirits as a separate event.
Third, and more excitingly: I’m aiming to get a (small) prize for the best item in each of the categories. To which, I am still seeking a few sponsors for this (a sponsor being willing to: attend the event, contribute to a prize (negotiable), and help out with the tallying process)
Fourth, pre-registration of entries is available as an electronic form. This won’t be a requirement, and you can still brew at the event and/or enter on the day.
Finally the categories are:
-Fermented soft drinks (Being ~.5-2% alcohol)
-Ales and Beers
-Meads and Melomels etcetera
-Spirit infusions (from purchased spirits*2)
-Zero Alcohol Drinks: refreshing but non alcoholic pre-1600 drinks.
-Accompaniments: Snacks to pad the stomach of the most imbibed imiber.
I’m informed by my guildmasters that there is to be another competition on the theme of “From Honey”, This will take place at the a&s display on Tuesday 22nd at 2pm at Canterbury Faire next.
Hopefully this will inspire you all to get started on brews – only 116 days to go…
– Kotek Torzhokskoi
In Southron Gaard, Lochac
*book now, you know you want to: http://sg.sca.org.nz/cf/
*2 this is to enable those without a still, but want to try spirit infusing, and for international visitors who are not permitted to distill by law in their lands.
My Dear and Fellow Brewers, Greetings.
I write this to remind you of upcoming competitions, some of which have been previously described and one which has been mooted but not described in detail as yet.
Firstly, Canterbury Faire will be upon us in a couple of months, which will include the competition of “Mead plus One.” The conditions of this competition can be found elsewhere, but in brief all entries are to comprise honey, yeast, one other ingredient attested to in a period source for use in mead and yeast nutrient if deemed necessary. Entrants from outside of the Crescent Isles are reminded of import restrictions due to biocontamination and quarantine regulations, and to ensure that they have a written testament to the boiling regimen that their entry has undergone. This competition will count towards guild rankings, and is being organised by Rohesia, Journeywoman of the Guild.
Secondly, there will be held at Rowany Festival a competition in a similar vein as to that run at Canterbury Faire, but with a different source of sugar. This competition will be on “Cider plus One,” with the conditions being that the brew contain apple juice (pressed yourself, storebought or otherwise is fine), yeast, one other ingredient attested to in a period source for use in cider and yeast nutrient if deemed necessary. This competition will count towards guild rankings, and will be run myself at Rowany Festival, with further details on the time and place of the judging to come closer to the event.
Thirdly, at May Crown next in Aneala, there will be a competition on Meads and Fruit Wines. I would encourage all who are able to craft a beverage that will comply with local quarantine restrictions to submit one to Wolfgang, Apprentice of the Guild, who will have more to say as to the mechanics of the competition closer to the event. This being an official guild competition, it will also count towards guild rankings.
Finally, I would like to wish all entrants in these competitions the best of luck, and to remind folk that we are heading towards stone-fruit season; I look forward to drinking some interesting things done with the produce of the coming months.
If you have questions, feel free to contact me, and know that in the meantime I remain
Padraig, Clerk of the Guild
At Rowany, on the Feast of St Gregory Palamas
Canterbury Faire 2015 Brewers Guild Meeting
Present: Mistress Rohesia, Mistress Elayne , Mistress Miriam, Lords James of Southron Gaard, Dauid De Cochran, Timothy Haast, Wiley, Damian, Nathan, John Longshanks, Kotek, Howard, Gideon, Giles Ballard, Edward, Rossell fitz-Richard, Noah, Hercules, Hannibal Mailmaker, Sam, Ladies Iseabail, Margriet, Constance, Sigrith, Sally, Helga, Isabeau and Alanna (taking minutes).
Not everyone was present for the full tasting hence the total votes changed from time to time. There was no official business so we got straight into the tasting.
18 brews were entered over 5 categories. There was a tie between Rohesia with the Metheglen and the Red Zoned Avoncider, and Timothy with the Sweet Mead and Dark Rum. The tie was decided by the on site brew off, using our own home made malts. A public tasting ended with votes 28 to 13 in favour of Rohesia’s Gruit Ale, over Timothy’s Barley Malt Ale, giving Roheisa the Canterbury Faire Tasting prize for 2015.
FERMENTED SOFT DRINKS
Rohesia’s Elderflower Champagne <2%
As per last year, Lemoney with a good elderflower nose. Well liked by the Guild and the populous.
Category WINNER by default.
ALES AND BEERS
Timothy Haast’s Pale Ale
A very “happy” beer, using English yeast and NZ hops. Presented on a hand pull. A good English pub ale.
Votes 9 positive, 10 neutral, 3 negative.
James’ Meant to be a Bitter
Added too many hops. Primed and conditioned in the bottle, would have been better cold.
Votes 3 positive, 7 neutral, 12 negative.
Damian’s Belgian Saison
Crisp and refreshing
Votes 17 positive, 5 neutral, no negative.
Timothy Haast’s Padrons Barley Wine
As presented last year, now aged a year.
Votes 12 positive, 8 neutral, 2 negative.
James Black Death
Way too much chocolate malt gave a LOT of colour, but not a lot of flavour
Votes 6 positive, 8 neutral, 2 negative.
Dauid’s Pear Scrumpy
7kg of pwears juiced, store bought yeast, still cider.
Votes 12 positive, 11 neutral, 2 negative.
Rohesia’s Scrumped Perry
Fermented on the fruits own yeast.
Votes 10 positive, 6 neutral, 8 negative.
Rohesia’s Serpent’s Kiss Cider
Fermented on the fruits own yeast. A mix of backyard apple varieties. “First mouthful is bitey then it grew on me”
Votes 15 positive, 7 neutral, 1 negative.
Rohesia’s Cox’s Cider
Only Cox’s orange apples used, fermented on the fruits own yeast.
Votes 3 positive, 11 neutral, 7 negative.
Rohesia’s Redzoned Avoncider
A mix of backyard apples scrumped for the earthquake damaged suburb of Avonside, fermented on the fruits own yeast. Back sweetened with Quince syrup. Votes 22 positive, no neutral, 3 negative.
Category WINNER. Also won the Brewers guild Cider competition held during the A&S display.
Rohesia’s Redzoned Crabapple Cider
A mix of crabapples and Red delicious with some Japanese Quince, fermented on the fruits own yeast.
Votes 6 positive, 8 neutral, 5 negative.
Howard’s Gooseberry wine 10%ish
Flavour of burnt peanuts, might be better chilled.
Votes 3 positive, 8 neutral, 9 negative.
Category WINNER by default.
Rohesia’s Queen Elizabeth Metheglen (original recipe)
Winner of the Midwinter coronation competition. Herbed mead according to the recipe favoured by Queen Elizabeth I.Flavoured with rosemary, thyme and sweetbriar (Elegantine)
Votes 24 positive Unanimous.
Category TIED WINNER
Rohesia’s Queen Elizabeth Metheglen (altered recipe)
The same as above but with extra sweetbriar.
Votes 13 positive, 6 neutral, 1 negative.
Category TIED WINNER
Timothy’s Sweet Mead
Made with raw honey and a little honey comb, Flavours of pepper and lavender
Votes 23 positive Unanimous
Category TIED WINNER
Timothy’s Dark Rum
Made from sugar and molasses, back sweetened with molasses, aged in a 10 ltr oak cask.
Votes 24 positive, 1 neutral.
Rohesia and Silver’s Apple Brandy
Silver’s autolosis tainted cider, distilling, aged for a year on oak and apple wood, diluted with a little apple juice.
Votes 9 positive, 7 neutral, 4 negative.
BREWED ON SITE ALES, as voted by the populous who tasted them.
Rohesia’s Gruit Ale
Using our home made pale malt, Heather (from Timothy’s garden), Sweet woodruff (from Rohesia’s garden) and Yarrow picked on site. Sweetened with honey and using a Belgian Saison yeast. Yeast was pitched on the Tuesday evening of Faire and the ale drunk on the following Saturday afternoon.
28 votes from the populous.
Timothy’s Barley Ale
Using our home made malt, some of which was toasted on site on the Sunday of Faire and using a Belgian Saison yeast. Yeast was pitched on the Tuesday evening of Faire and the ale drunk on the following Saturday afternoon.
13 votes from the populous.
The Lochac Brewer’s Guild competition for 2015 was Cider. There were 5 entries, 3 from Roheisa Le Sarjent(Belle Sibly) one from , Dauid de Cochran (Dauid Marsden) and one from Padraig Lowther (Paddy Neumann). Entries were judged by a panel of 3 expert judges, Mistress Miriam Galbraith, Master Brian di Caffa and Rossell Fitz-Richard (aka Redbeard, judge of the annual NAAMA brew comp), and scored on documentation, workmanship, authenticity and overall impression. With only 5 entries the planned 3 categories were combined into one.
1st place Rohesia’s Avoncider with a score 95
2nd place Rohesia’s Crabapple Cider with a score of 91
3rd Paddy’s spiced Cyzer with a score of 89
4th Rohesia’s Serpent’s Kiss Cider with a score of 79
5th Dauid’s Pear Scrumpy with a score of 62
Our thanks to all who took part.
Whether we would like to run a brewing competition for next Faire.
Thoughts and ideas on guild ranking.
Ales and Beers
Wines and Ciders
Spirits and Liqueurs