My son, a few years back, brewed up a batch of honey mead. He was following a medieval style recipe from what I understand. Anyway, it was very different but actually pretty good tasting.
I have come to appreciate the specialty brews from local micro breweries. I am reminded of eating and drinking once, in Germany in the last century, at a monastery run restaurant that grew, made, and brewed its own food and drink. The dark beer was, as I remember it, awesome. It might be a retrospective foggy memory due to the quantity of beer drunk out of ice cold stoneware mugs, and the ambience of an old stone monks’ hostel great room with fireplaces, log tables, sheepskin covered benches, hams and sausages hanging from wooden rafters, torchlight, &c. Or, the beer might actually have been very good.
Nevertheless, here's to Irish Red.
I've been experimenting with some recipes from the mid 1700s, that's what the George beer is all about.
It's different. Sort of a cidery taste to it, but I like cider, so that's ok.
Those monks had it made. You should taste some of their cheeses, like Port Salut. Mmmmm.
/johnny
Thanks for the post.