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Vivant the entrants in this year's Royal Brewer competition! Lord Jaume organized early and organized well. He published the Royal Brewer competition requirements, as one does if one is the current Royal Brewer and Kingdom Arts and Sciences is coming up. He also read Kingdom law (!) to find that the judges are supposed to include the Kingdom Minister of Arts and Sciences (KMoAS) or designated representative, and Their Majesties or their designated representative. (The ultimate decision for Royal Brewer is up to Their Majesties - it's not necessarily the scored result of the competition that is the deciding factor - so it's important that they have someone at the table if possible.) Lord Etienne le Mons' promised Jaume to designate a surrogate, since he's KMoAS and Kingdom A&S is a pretty busy day for him. But - and this is new in my experience - Jaume secured Their Most August Majesties Christoph and Adelheit themselves to come taste, and consider. Their Majesties came to the Royal Brewer table first thing in the morning (!!), and proceeded from us to the Royal Baker competition sharing a room with us. I may have overheard a quiet comment that they were glad to see there was bread next. Now, Their Majesties are not brewing judges and don't pretend to be, so Jaume guided them in the sorts of questions one asks when one is tasting. First and foremost, do We like it? Is it especially nice? Anything off or unpleasant? Her Majesty had a preference for sweeter tastes than His Majesty, so She particularly appreciated the range of cordials Lord Eirikr ulfr þorrison entered. I kept notes of their comments for the judges to use later. I also kept track of which beverages they especially liked... Next up, Jaume and the KMoAS' designate, Master James of Middle Aston, tasted each entry and scored them according to the familiar Guild form that Jaume had announced he would use. Master James knows a thing or two about brewing himself and has helped us out before. They consulted the notes about Their Majesties' preferences and conferred carefully. Jaume was involved in a (particularly delightful) Commedia presentation, so he gave me the results and sent me off to the Royal Room to report in and await Their Majesties' decision. Results were close, and it was gratifying to see that Their Majesties took the decision really seriously, taking time to decide. When all was said and done, Lord Seamus MacWhellan was declared this year's Royal Brewer. As for me, other than taking notes for Their Majesties and doing some scampering about for Jaume, I had only one more task - asking the brewers of the beverages Their Majesties liked best whether they minded too much if that bottle didn't go home with them. Of course, everyone said yes - interestingly, Their Majesties commented on particularly liking at least one entry from each brewer. I packed up a carton of resealed bottles very carefully and stowed it in the back of the Royal Conveyance. It is quite an honor to have your brew personally chosen by Their Majesties. It is quite a pleasure to have Their Majesties take such an interest in our wares! So Vivat! for our accomplished contestants, Vivat! for Lord Seamus, and a special Vivant! for Their Majesties who appreciate a good homebrew!
You can find the most updated version of the A&S judging form for brewing here: Atlantia A&S Forms http://moas.atlantia.sca.org/judging/ The Atlantian Judging Guidelines are Atlantian Judging Guidelines: http://brewers.atlantia.sca.org/wp-content/uploads/2014/09/Atlantian-Judging-Guidlines.pdf The current version of the Guild forms are here: Brewers Guild Competition Form http://brewers.atlantia.sca.org/wp-content/uploads/2014/09/Brewers-Guild-Competition-Form.pd
Good Gentles, The Company of St. Arnulf wishes to congratulate Lady Evelynn Merrymet on winning our inaugural Specialty Ingredient Challenge. The purpose of this challenge is to encourage brewers who experiment with unusual period ingredients, and we were delighted to taste Lady Evelynn's spiced rosehip cordial, which featured, among other ingredients, fennel and rosemary. We hope this competition will continue for many years to come, and it is with pleasure that we announce the lists for the next two years. Once again, judging will take place at the Company's tavern at Ymir. The rules will be as before: we put out a list of ingredients, and ask that brewers prepare a beverage which features any two or more things on the list. The list changes every year (though some things make return from previous lists if we'd like to see more of them). Documentation is welcomed but not required; as our primary goal is to encourage brewers to familiarize themselves with unusual period brewing ingredients, we welcome inventive applications and so do not require that the beverage entered be a historical one.
For 2016, the ingredient list will be as follows:
Almond Citron Leaf Cloves Hyssop Ligonberry Meadowsweet Peas Pomegranate Raisins Sweet gale As we know that makers of meads and cordials benefit from a sufficiently long time to age their product, we are also pleased to announce the list for 2017:
For the "bacterial fermentation" item, we still welcome beverages that are primarily fermented with yeast (whether Saccharomyces or other species), but to count this as one of the two ingredients used the action of bacteria must contribute to the flavor of the finished product.
We look forward to your entries in future iterations of this competition. Please forward the rules and ingredients lists anywhere you feel is appropriate.
- Jaume de Monçó
Schenkewirt, Company of St. Arnulf
Sept. 13, 2014: Guildmaster Lord Brynjolf Rauðskegg held a Guild Moot at Battle on the Bay in Storvik. Please feel free to share this with anyone you think would be interested, including local branches and households. Also, keep in mind that no decisions on any subjects are being made until we've had a few more meetings. This is just brainstorming...Present were Baron Drogo Dragonara, Mistress Sorcha Crow, Lord Mikhail Novgorodets, Lady Cristofana di Lorenzo, Lady Rúna Hóvmansdóttir, Lord Hrothgar Ioanesson Berglund, Lord Dughall-Eoghann LeGrande, and myself [Lord Brynjolf]. THE ROLE OF THE GUILD - To encourage brewing and a forum for networking. - Special focus on encouraging and supporting new brewers. - A need to change the perception that the Guild makes drink just to get drunk; and to counter by raising/reinforcing the Guild's A&S profile. - "More advertising, better marketing." - A need for more policing. - Better exposure (articles in Tournaments Illustrated, etc). RANKING SYSTEM - Abandon the competition-driven model? - Abandon the apprentice/journeyman/master structure (while period, it conflicts with the apprentice/laurel relationship). - Leverage the existing award structure (Coral Branch/Opal, Pearl, etc.) instead? Make award recommendations as a Guild... - Use Atlantia's Silver Spindle's skills check-list format? Multiple tracks to accommodate individual styles (mead, beer, cordial, etc). - Internal awards for brewing achievements? JUDGING & COMPETITIONS - More focus on enjoyment of the beverage. - More focus on learning and feedback instead of "winning." - Competitions versus Round Tables were discussed. - Again, better advertising and marketing (especially with advance notification, announcing a competition three weeks before the event does no good). - Working more with autocrats to better promote competitions. - Reinforce the policy of not judging any entries that do not include an ingredient list (safety). - We briefly touched on reviewing/revising the judging rubric. WEBSITE & WEB PRESENCE - Resources page, with bibliography, book reviews, links to suppliers, etc. - Compile a list of wet event sites. - Consider adding a list of active participants (members). - Abandon the Yahoo list and add a Forum to the website? - Move the listserv to the Seahorse server? - New brewer resource, including simple medieval beer and mead recipes. EVENTS - Discussed site limitations and how to leverage "wet" sites. - Exploring sites in Stierbach and Spiaggia Levantina were mention specifically. - More brewing-oriented Universities/University-style events (sites are an issue). - Discussed ideas for a Guild table at KASF 2015. We've done them in the past and they've been a success. Good lord. Did we really discuss all that...? Anyway, that's the basics. Again, feel free to share with local branches and households. Also feel free to post questions/comments/additions/corrections. Seriously. We are soliciting feedback and looking for ideas. The next meeting is scheduled for War of the Wings, Friday night, 7:00 at the House Barra camp. This will be a fairly short meeting, since the Sapor Secui! open tasting party follows at 8:00. Lord Brynjolf Guildmaster
Brewing classes: let's have more of 'em! Between us all we have a LOT of expertise in both period brewing techniques and history. Let's think about where we can share...here are some things to think about when planning a brewing-related class: Does the site permit alcohol? Many K-12 schools and some churches don't even allow the mention of it on their grounds. Find out just how strict they are (or not). The autocrat will have signed a contract with them and can tell you. This is a problem we've run into at many Atlantia University events, and once even at Kingdom Arts and Sciences, where we were supposed to be selecting the next Royal Brewer via a brewing competition. (In that case we held the RB competition at another Kingdom-level event.) We have skirted rules by demonstrating the process of making, say, beer, which isn't alcoholic yet by the time we've got it in a carboy and airlocked. Whether that's okay really depends on how strict the site is. What kind of space do you need? Does it have to be outdoors (if you're using a big ol' propane burner) or will a classroom or conference setup (everyone around one table) work? How many people is the right number to have attend? Fewer if you're doing a demo, maybe more in a classroom depending on the room's size and the number of chairs, something in the middle if it's to be held in a pavilion? What supplies do you need? Visual aids really help people remember your topic. Definitely bring a "take-away", usually a handout (include your bibliography for those who want to learn more). Would you really like to use a laptop and projector (and is there electricity)? Do you need fresh water (how much)? Is there an age limit for who can attend? If you're working with actual alcohol, everyone must be over 21. Check on the current laws (your Seneschal should be able to find out) if you might have under-21s present. If alcohol is present, make sure you see proof of age for everyone attending (driver's license is fine). How long should your class be? This may be decided for you with present class times - or it may not, and you have to gauge what the right amount is. And, of course, what do you want to teach? Can you present your topic as a sort of story-telling, to keep it fun and engaging? Practice presenting it to see about how long you think it will take. It's amazing how often the family dog will sit through your practice sessions. Atlantia University is a one-day event that runs four times a year when they can find suitable locations. The Guild tries to present classes at each University. If you want to teach a brewing-related class, please, please contact the Guildmaster! That way we can present one coordinated set of classes to the University Chancellor, and not have four people tripping over each other trying to teach Mead 101. Class proposals are due 6 weeks before a University. The Guild will post the proposal form - currently to the Yahoo group, probably here on the website as well - as soon as we get it. If you're thinking you might want to "do a class" on something, don't dawdle. Get that info in to the Guildmaster ASAP! (I was going to say something about striking while the wort is hot, but got all tangled up in the puns - sorry. Sorcha) Please remember that the University team does not have to accept any of our class proposals. It's rarely a problem because we do our homework in advance, but if there turns out to be a site limitation, or the Chancellor (ahem) gets five proposals for Mead 101, some class proposals may be denied. Local Events are a great place to run a little, light class. Keep them short - an hour or less - or make it an all-day Artisan's Row sort of demo. People have a lot to do at an event, and most won't dedicate their entire day to your class. The first question always is whether the site will allow alcohol, or the discussion thereof. Check with the autocrat - who may refer you to the A&S coordinator if there is one - to see if it's all right with them to include your proposed class, and if there is suitable space somewhere on the site. If you're familiar with the site, think about good places and what you'd need if in each, and take that information to the autocrat as part of your class proposal. Make it easy for them to say yes! Think about the theme of the event. Try to tune your class topic to that theme. It's more fun for everyone that way. Home gatherings are what happen in between events. We can do group brewing sessions, teach-and-tells, even (gasp) organizational meetings in the mundane setting of each other's homes. The only reason not to are the usual: do you have the space and supplies for what you want to do? Do you need to set a cap on how many can come? Caution: as soon as you charge a fee it becomes an event, and you have to have everyone sign in, present their membership cards or sign waivers, and you have to submit a Troll report after... Pennsic is the center of a dizzying number of activities, as are all the big wars - it's just that this one is pretty close by so lots of Atlantians participate. The IKBG always has a roundtable and big competition there. There are dozens of small group tastings in camps. There are often Royal activities requiring our support. Some private events are enshrined in lore, they've been running so long - Casa Bardicci's mead competition is a great example; it can get you an invitation to a rather exclusive Italian Renaissance party in their white "marble" palazzo. Pennsic University has many classes running all day every day, and many are brewing-related. Yes, you too can teach a class at Pennsic! The Royal Brewer presides over the bar at the Kingdom party, and the bar is usually supplied by Guild members. If you don't hang out with the Guild but you do bring brew to the Kingdom party, do stop and chat 'cause we'd love to know you!
This is a whole different ball of wax from Guild judging. For one thing, the judges are likely to be historically very knowledgeable, but not brewers. You really have to explain yourself to accommodate the different expertise. You can find the most updated version of the A&S judging form for brewing here: Atlantia A&S Forms. Our own Master Terafan, Atlantia's first Laurel in brewing and current Clerk of Law, had a large hand in creating the Brewing A&S form. The A&S site tells you a lot about what they're looking in a display or competition. There's a real desire in the A&S world to not be daunting; like us, they want more people to participate and think this is fun. There's a lot of transparency. Also, you can always ask whoever is organizing the A&S event you are thinking of participating in about what to expect when you get there. That said, you may want to let the organizer know you're bringing beverages, in case they want to get a couple of Guild members in to judge... EZ-Doc is a fill-in form for A&S documentation - very, very helpful, available on the A&S site; use it for A&S competitions. There is also a "Quick Explanation of Judges Codes", which is supposed to be distributed with the judging form, and is worth taking a look at. If you're asked to judge brewing in an A&S competition, please look at the form and the codes well ahead of the event!
Thinking of entering a brewing competition? Congratulations! Good for you! It takes a bit of courage and preparation. We are always excited to meet more folks interested in the medieval ways of making alcoholic beverages. For most of us, competitions are for getting feedback and learning. Presentation You MUST mark your bottle - a label or well-attached tag - with your name and a list of ALL the ingredients, or it won't be considered. we favor good bottling methods - leaning toward the modern - but if you present in a period-appropriate way that's good too - more points for explaining why you chose what you did in your documentation (1 paragraph will do). Categories Our customary categories are beer/ale, mead/wine, cordials, and sometimes non-alcoholic beverages. Note that the categories may change, and should be declared well ahead in the event notice or host's webpage. Certainly as soon as we get word we'll add it to this website in the calendar notes for that event. (For example, at one Sapphire Joust there was a prize for Best Period Blue Drink (documentation required). The winner made a cabbage cordial that was nearly navy blue at the bottom of the bottle. ) Cordials There are particular issues presenting a period cordial, which are discussed in this post. Documentation We want documentation, but we don't want a lot. Two or three pages will do. This is one of the big differences between the Guild and an A&S competition. For the Guild, we want to know what historical recipe you're using, your redaction (what you actually did; there are always compromises), and what you'd do differently the next time you make it. Bibliography We want a bibliography - you got that recipe somewhere, so tell us where. We'd rather you went to the original source. These days a lot of our best sources are on Google Books, Google Scholar, Project Gutenberg, or a similar website. Your friendly local SCAdian brewer may have a copy of the book. Sometimes you have to use three or four historical sources to figure out what the original author was talking about - show them. If you also referred to modern sources, include them. Judging At Atlantian Guild competitions, we always try to have three judges present. Scores are usually an average of the three individual scores. We encourage brewers to be present when their entries are discussed so they can hear what the judges are looking for, receive feedback, or possibly answer questions. A competitor generally doesn't offer up conversation or information unless the judges ask. For one thing, it distracts the judges, who are always on a time schedule (even if they're glad to see you and forget that schedule for a moment). One of the features of judging an SCA brewers' competition is that you never know what entries are going to show up. Judges may adjust their scoring according to what entries they have. That's considered to be fine, as long as the same adjustment applies to everyone and is fair to all entries, and all the judges agree to it. A certain amount of subjectiveness is part of any judging process. While most of our judges are pretty experienced, and try hard to be both fair and consistent, there can be judges who, that day, really care what kind of cork you used. It happens. Judging Forms When these were created, circa 2008, they were meant to be working drafts. These were never meant to the be the permanent forms, we just never got back to amending them. There's a project, if you're looking for one... The competition form is not always used with the guidelines rubric. Brewers Guild Competition Form Atlantian Judging Guidelines