Post/Author/DateTime	Post
yossarius 04-28-07, 02:42 PM	When I first began writing the articles that will soon follow this post, in was my intention simply to expand on the general term "ale", which is available in any tavern anywhere Khorvaire (and indeed, in any tavern anywhere in D&D.) I hadn't intended to write a training article on comparitive beer consumption. The more that I wrote, however, the more it became obvious that, in order to illustrate this or that particular point, certain technical aspects regarding beer brewing needed to be explained. So, I decided to include all of that in the very first entry, rather than interspercing them throughout the posts. First I want to point out that the overwhelming majority of real world information I make available here come directly from Wikipedia (http://en.wikipedia.org/wiki/Main_Page), mostly from its article on beer styles (http://en.wikipedia.org/wiki/Beer_styles), although I also draw from their articles on beer brewing (http://en.wikipedia.org/wiki/Beer_brewing), hops (http://en.wikipedia.org/wiki/Hops), barley (http://en.wikipedia.org/wiki/Barley), wheat (http://en.wikipedia.org/wiki/Wheat), yeast (http://en.wikipedia.org/wiki/Yeast), and arcticles relating to specific beer styles. It should also be noted that the majority of the information on the main beer styles article (and even the very idea of comparing different styles of beer) comes from Michael Jackson's 1977 book The World Guide to Beer (http://www.amazon.com/world-guide-beer-brewing-countries/dp/B0006WWQZE/ref=sr_1_3/002-5700705-2387264?ie=UTF8&s=books&qid=1177783111&sr=8-3). All hail the master. Also, while writing descriptions of various beers, I quickly decided that comparisons to real world commercially available beers would be extremely helpful. Let me say here that I am in no way officially or otherwise affiliated with any of the companies that brew any of the beers that I mention. I am not endorsing any of the products that I mention. They are mentioned only for purposes of example. It should also be noted that, because I myself am an American, many of my comparisons are to American beers. In no way should this be construed as an assertion that American beers are superior to beers from Europe, or Asia, or anywhere else. I just wanted to provide comparisons that were actually familiar to me. The explanations that I provide here will certainly not be as comprehensive as Mr Jackson's, or even Wikipedia's. I have provided links to the various Wikipedia articles from which I draw, so that the reader can better educate himself then what my short description can. I simply wish to provide just enough information so that the reader has a basic idea of what I am describing in the individual beer descriptions. There are many terms used in describing beer are understandably unique to the German language. In the various descriptions I provide for Eberronian beers, I will stick to english terms where possible, although some terms derived from German as simply too pervasive to ignore (Lager, Pilsener, etc.) Lastly, it is not my intention to encourage anyone under their state's (or country's) minimum legal drinking age to consume alcohol. If it is your community's stance that alcohol is for adults, it is your legal responsibility to obey such laws. All I can suggest is that you wait until you can legally consume such products before you do so. Aroma: The aroma in a beer may be formed from the malt and other fermentables, the strength and type of hops, the alcohol, and various other aromatic components that can be contributed by the yeast strain, and other elements that may derive from the water and the brewing process. Flavor: The taste characteristics of a beer may come from the type and amount of malt used, flavors imparted by the yeast, and strength of bitterness. Appearance: The visual characteristics that may be observed in a beer are color, clarity, and nature of the head. Color is usually imparted by the malts used, notably the adjunct malts added to darker beers, though other ingredients may contribute to the color of some styles such as fruit beers. Many beers are clear, but some beers, such as hefeweizen, may be cloudy due to the presence of yeast. Thickness and retention of the head and the lace it can leave on the glass, are also factors in a beer's appearance. Mouthfeel: The feel of a beer in the mouth, both from thickness of the liquid and from carbonation, may also be considered as part of a beer's style. A more dextrinous beer feels thicker in the mouth. The level of carbonation varies from one beer style to another. For some beers it may give the beer a thick and creamy feel, while for others it contributes a prickly sensation. Yeast: A variety of different yeasts are used in making beer, most of which are strains of either ale yeast or lager yeast. Different strains impart different flavour and aroma characteristics, and may vary in which complex sugars they can ferment and how high their alcohol tolerance is. Some styles use other yeast types in addition to one of these, such as Lactobacillus or Brettanomyces. Grains: Most beers use barley malt as their primary source of fermentable sugars, and some beer styles mandate it be used exclusively. Kilned pale malts form the basis of most beer styles now in production, with styles using other grains as a base, for example bock, which uses Munich malt as a base, distinguished by that. Some styles use one or more other grains as a key ingredient in the style, such as wheat beer, rye beer, or oatmeal stout. Other grains such as corn and rice make less of a flavour contribution and are used primarily as an added source of fermentable sugars. Hops: Hops contribute bitterness, flavour and aroma to a beer in different ways depending on when they are added during the brewing process. How much hop bitterness and aroma is appropriate varies considerably between different beer styles. Water: Water, according to many brewers, is the most important ingredient in beer. In particular, two styles of beer are especially noted for their water chemistry: pale ale, and pilsener. Other Ingredients: Fruits and spices are key ingredients in some beer styles. While fruit beers and herb beers are often listed as style categories unto themselves, fruits and spices are sometimes used to contribute to the flavour and aroma profile of other styles. Vegetables have also been used in beers. Honey, molasses, candy sugar, or other fermentable sugars may be added to impart their distinct flavours to a beer. While not an ingredient per se, some brewers have experimented with aging their beer in barrels previously used for bourbon or other distilled spirits, imparting the flavour of both the wood and the spirit to the beer. Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction. Fermented honey is called mead, fermented apple juice is called cider, fermented pear juice is called perry (sometimes, pear cider) , and fermented grape juice is called wine.NOTE: Although the descriptions presented here are generally true, it is important to point out that modern brewing techniques have somewhat blurred the line between ales and lagers, and thus characteristics listed for ales are also true for some lagers, and vice versa. A modern ale is commonly defined by the strain of yeast used and the fermenting temperature. Ales are normally brewed with top-fermenting yeast. The important distinction for ales is that they are fermented at higher temperatures and thus ferment more quickly than lagers. Ale is typically fermented at temperatures between 60 and 75 °F. At these temperatures, yeast produces significant amounts of secondary flavor and aroma products, and the result is often a beer with slightly "fruity" compounds resembling but not limited to apple, pear, pineapple, banana, plum, or prune. Typical ales have a sweeter, fuller body than lagers. Lager is the English name for bottom-fermenting beers of Central European origin. They are the most commonly-consumed beer in the world. The name comes from the German lagern ("to store"), lagers originated from being fermented in the cellars of eastern european castles and monasteries which became quite cold, thus causing the lager fermentation. Lager yeast is a bottom-fermenting yeast, and typically undergoes primary fermentation at 45-55 °F (the "fermentation phase"), and then is given a long secondary fermentation at (32-40 °F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer. First of all, I am assuming that the majority of beer brewing and distribution in Khorvaire is done by local brewers and tavern/resturant owners, rather than major corporations. Yes, I'm sure House Ghallanda has some say about that, and I intend to go into it at some point. For the most part, though, I do not intend to create an Anheiser/Busch type company, whose products are available in every tavern anywhere on th continent. In my writings, beers brewed and bottled in, say, Aundair are not generally avaiable in Valenar. That kind of high-speed distribution just isn't available in my Eberron. If it is in yours, that's fine. Next, in my Eberron, minor magic isn't absolutely everywhere. I briefly considered the idea of minorly magical bottles that keep beer cool, or other magitec conveniences. I decided against using them, though. Beer didn't need such things to proliferate in out world; although such things would be undoubtedly cool, I just didn't see them as necessary. Once again, if such things are available in your Eberron, I have no problem with that. Descriptions of Eberronian beers to follow.
Alex_ 04-28-07, 05:55 PM	Could it be possible to expand this thread to include more than Beer? Ales and Wines are quite well represented in traditional fantasy RPGs and rather easy to place. Spirits like sake, vodka, or rum are much less common, and might be in greater need of clarification.
Toloran 04-28-07, 06:35 PM	Could it be possible to expand this thread to include more than Beer? Ales and Wines are quite well represented in traditional fantasy RPGs and rather easy to place. Spirits like sake, vodka, or rum are much less common, and might be in greater need of clarification. There already a topic on those, but it keeps disappearing/being-deleted.
gelalshawr 04-28-07, 06:51 PM	The only real beer in Eberron comes from Karrnath... well, those Dwarves in the Mror holds have some good stuff too, but I'd call that ale more than beer.
The Ubbergeek 04-28-07, 07:23 PM	Ale, beer, sementic. I call this 'good'. :D
yossarius 04-28-07, 07:26 PM	I agree that some expanded information on wine would be good, but as I don't know much about wine, I'm afraid someone else would have to write that.
yossarius 04-28-07, 07:33 PM	Brelish Royal Reserve King Boronel is a well-known fan of beer, and it is said that he keeps as many as thirty different brews, from all over Khorvaire, on tap at both Brokenblade Castle and Castle Arakhain. So, it should come as little surprise that he has a brewmaster on staff to brew his own beer. This beer is not generally available for sale anywhere, as it is intended for King Boronel's private consumption. That's not to say that it doesn't show up on the market from time to time, though. This brew (publically known as Brelish Royal Reserve) changes from season to season, as the King's taste changes. In the past, it's been brewed as a sweet, dark porter, a light, crisp pilsener, a tangy pale ale, and other incarnations as well. While it's not technically illegal to possess a keg of BRR, possessing or trafficking in stolen property of course is, and nine times out of ten, if a keg of Brelish Royal Reserve is for sale somewhere, it was stolen from somewhere.
yossarius 04-28-07, 07:38 PM	The most common type of beer brewed in this region is white beer. The cereal most commonly used in the malts for these brews is a barley-wheat mix, although some brewers may also add corn as an adjunct to keep their expenses low. The use of wheat in the malt is necessitated by the fact that the warm temperate climate limits the availability of local barley. The local convention is to flavor the beer with orange and coriander. They thus have a mildly sour taste, appear rather hazy (almost white in color) when cold, and make an excellent refreshment during warm summer months. These beers are generally only intended for regional sale, and thus do not travel well. The amount of hops used is usually low, which tends to allow for a low amount of bitterness. These beers generally have a mouthfeel of medium consistency and low carbonation. A prime example of this region’s style may be found in Hatheril, in the Shooting Star Tavern and Inn. Simply known as the House Ale, this white beer is an excellent example of the region’s wares. The barley and wheat fight for dominance on the palate, which is alternatingly slightly sweet and slightly sour. (Real World Example: Sunshine Wheat Beer; New Belgium Brewing Company)
Vharuck 04-28-07, 10:37 PM	I'm interested to think of what alcohol the halflings of talenta may make.
Splendide 04-28-07, 10:57 PM	Given the tropicality of Zilargo, I'm expecting them to prefer light lagers brewed underground, with bitter fruit infusions.
yossarius 04-28-07, 11:59 PM	Zilargo Regional Regional beers are most commonly produced in rural areas with widespread agriculture; this is a description that doesn't quite suit Zilargo. Although agriculture does of course exist here, it mostly supplements foodstuffs imported from elsewhere. Just the same, gnomes enjoy beer as much as any other civilized culture in Khorvaire. Most of the beer consumed here is imported from other areas (most commonly, Breland), although some small amount is locally brewed. While the beer that is produced tends to vary widely from one brewer to the next, some general similarities can be seen among them. Beer that is brewed here tends to be for personal use, rather than for profit, so rarely does the brewer in question cut corners in the production of his beer. This usually means a cereal of pure barley, or perhaps a heavy barley-wheat blend. Lesser cereals such as rice, corn or rye are almost never used. A wide variety of post fermentation flavorings are used, depending on the brewer's taste. In Zalanberg, where local brewers have access to cool caves or artificial storage facilities inside the mountains, brews tends towards light, dry lagers made from malted barley, with very little hops. As dry lagers have a very mild flavor on their own, individual brewers tend to constantly experiment with various seasonings and adjuncts, either to mimic the flavor of other drinks, or to create a combination of flavors to cascade across the tongue in waves. (Real World Example: Asahi Super Dry, Asahi Breweries, Ltd., Tokyo, Japan) Due to a general lack of cool storage facilities in the south, beers producing in Trolanport or Korranberg are more likely to be heavier ales. Due probably to the nature of the mountain streams in the area, in Korranberg, there is a new popular trend in brewing. A new style of beer called atiphineg (gnomish for "fluffy cloud") is starting to catch on. Though technically an ale, it is pale yellow in color, with what looks like tiny white particles suspended in it. It uses what some might consider an extreme amount of hops, and thus is rather bitter, but in a "back-mouthed" manner that is very pleasant, especially over a plate of beef or pork. It is difficult to chose a particular example of the style, as the trend is still evolving, and it may take some time before a prime example emerges.
ekomega 04-29-07, 03:31 AM	The most common type of beer brewed in this region is white beer... I don't see northern Breland as being a White Beer area. Besides the American microbrews (never drink the Sam Adams White Ale), witbiers mostly come from Belgium. It's not just the presence of wheat, but the climate and conditions that inspired beers like this (and other wheat-y beers). If Southern Breland is hot and jungly, then Northern Breland is probably still too temperate (or hot) in climate to produce something like this. Not that beers in Eberron can't have different origins than real beers, but the real origins explain a lot about the character of the beer. I'd expect southern breland to be a pilsner beer (or other super light beer) area, because of the climate and need for refreshment, and northern breland to be full-bodied pale lagers (like a bock, doublebock, or marzen), but not wheat beers. I'd say witbiers would be more Cyran, due to the art of secondary fermentation, brewing without hops, and other factors. White Beers are to Cyre as Coors Light is to Droaam. Gnolls aren't hard to please, they'll drink anything. Further, I'd place lambics, other fruit beers, and herb/fruit varietals, etc., with the Valenar or in Aerenal. They have the culture of nature, and the history, patience, and environment that would allow for processes like spontaneous fermentation. I'd place real ales with Karrnath (porters, stouts, belgian dubbels and trippels, etc.). Their cold weather inspires that kind of dark beer drinking. Aundair seems too wine-y to me for any serious beer production. Thrane's probably a mix between Karrnath and Breland, with pale ales, and everything in between, etc. Although the stereotype is dwarves with beer, where do they get their yeast? I don't see dwarves growing lots of sugar bearing plants to feed their yeast and make beer (maybe beets and potatoes for the dwarves outside of caves). I don't know how I feel about Mror dwarves and beer. Anyway, nice work.
Splendide 04-29-07, 06:37 AM	I have to agree about beers for regions being based more on what is suitable to drink than what is most easily available, given the long-term and enduring nature of cross-continent trade through Orien. Certainly wartime brews would be based on local ingredients, and each of the five nations may consider such brews from the Last War as a patriotic drink, but in times of peace you'd still want to drink light brews in the south and meatier stuff in the north.
yossarius 04-29-07, 11:14 AM	I intend to list some information on more "commercial" beers available, I just haven't got to it yet. I think those brewers would be much less dependant on local ingredients / conditions than some farmer brewing 15 kegs worth in the basement of his farmhouse. I agree that Aundair isn't much of a beer market, but that isn't to say there aren't local brews. Regarding matching the weight of brews to climate: It's true that local climate has greatly influenced what styles develop in what areas. I just don't think that full-bodied brews MUST develop in cold climates, and light ones in warmer climates. I intend to generally follow that guideline, but also show notable exceptions. Upcoming topics: Aundair (divided into either two or three regions) Southern Breland (Moonwatch, Sharn, and Zilspar) Corporate Style Brewery in Ardev, Breland The effect of House Ghallanda on beer brewing / styles / sales I'm saving Karrnath and Mror Holds until after I develop an basic "history" of beer brewing. The theory I'm playing with now is that beer was brought over from Sarlona with the first human explorers.
gaerfindel 04-29-07, 11:52 AM	I don't see northern Breland as being a White Beer area. Besides the American microbrews (never drink the Sam Adams White Ale), witbiers mostly come from Belgium. It's not just the presence of wheat, but the climate and conditions that inspired beers like this (and other wheat-y beers). [..snip..] I'd say witbiers would be more Cyran, due to the art of secondary fermentation, brewing without hops, and other factors. But recall, there's a rather large population of Cyran exiles in northeastern Breland. As such, consumption of witbiers mau be considered a patriotic act, among Cryans. No doubt many Brelish, being basically tolerant & practical folk, enjoy a stein or two of "Cyran Reserve".
gaerfindel 04-29-07, 12:14 PM	Although the stereotype is dwarves with beer, where do they get their yeast? I don't see dwarves growing lots of sugar bearing plants to feed their yeast and make beer (maybe beets and potatoes for the dwarves outside of caves). I don't know how I feel about Mror dwarves and beer. Well, they could import it. Or grow it, or some other kind of cereal, on the mountain slopes on either side of Mirror Lake. Most treatsies on the subject, however, describe the dwarves using some form of starchy fungus as the supplier of sugar.
Romulus LoneWolf 04-29-07, 02:17 PM	Lhazaar Chillbeer is a lager from the Lhazaar Principalities, made using a freeze-distilled process invented by local Artificers to further concentrate flavor and alcohol. It's extremely popular in the southern regions of Khorvaire, and best served in special alchemically treated bottles designed to keep the beer as cold as when it was first poured.
Twiggly the Gnome 04-30-07, 02:03 AM	Just the same, gnomes enjoy beer as much as any other civilized culture in Khorvaire. For some reason I've always imagined hard cider being the preferred potent potable among gnomes. :pint:
ekomega 04-30-07, 04:24 AM	Well, they could import it. Or grow it, or some other kind of cereal, on the mountain slopes on either side of Mirror Lake. Most treatsies on the subject, however, describe the dwarves using some form of starchy fungus as the supplier of sugar. That's disgusting.
yossarius 04-30-07, 08:09 AM	That's disgusting. What's more, it wouldn't be beer. I suppose it would be a form of vodka. There's no reason why barley can't be grown in the Mror holds area. If I'm remembering correctly, barley is the most commonly grown grain in Tibet, so why not? All you have to do is allow for the existance of some high plains among the mountain peaks. As far as yeast is concerned though, it would probably have to be imported. Which isn't a problem for me. In ancient Japan, before they understood the role of yeast in fermentation, sake was made by the whole village getting together and chewing on uncooked malted rice, then spitting the resulting mash into bowls to sit out in the sun and ferment. Yes, it's disgusting, but that's what they had to do until someone figured out that yeast worked better.
yossarius 04-30-07, 03:04 PM	On second thought, I am revising my theory on the history of beer brewing. I am still thinking that the settlers from Sarlona brought over the method that became beer brewing, but that also the Talenta halflings were making mead long before that. While the history of halfling/human relations is rather bloodstained, it's not unreasonable to suggest that the exchanging of beer-brewing / meadhing technology might have made the early relations slightly less confrontational. NOTE: Archive location of Alcohol of Eberron Thread (http://boards1.wizards.com/wotc_archive/index.php/t-562969)
The Ubbergeek 04-30-07, 04:36 PM	I wonder if sarlonan humans make more asian-like brew, be it palm tree wine (toddy) or rice wine.
yossarius 05-01-07, 01:32 PM	The most well-known industrial brewer in Breland is the Ninkasi Brewing Company, in Ardev. The Ninkasi family brewery produces three types of beer, each of which is marketed differently. The first, named Ninkasi Light, is a mild, pale pilsner of neutral bitterness. Made with a cereal blend of barley and corn, Ninkasi Light has a light enough mouthfeel to be well-suited to the hot climate of southern Breland (where it is most popular). (Real World Example: Beck's Gold Pilsener, Brauerei Beck & Co KG, Bremen, Germany) Their second brew, known as Ninkasi eyrebeck, is an amber colored lager of strong flavor and bitterness. Although eyrebeck is available year-round, by tradition it is most popular in the month of Eyre. Eyrebeck is most commonly sold in northern Breland, and is also available in limited quantities in areas of Aundair, Thrane, and Zilargo. (Real World Example: still searching for a suitable example of a bock) Ninkasi's third product is an expensive, aged barleywine, simply named Ninkasi Thistle. Thistle is a deep reddish-brown, a heavy consistency, and a highly complex flavor. The sweetness of the aged barley malt, which has a mildly fruity flavor, battles with the bitterness of the hops to create a flavor best described as "divine." (Real World Example: Old Horizontal, Victory Brewing Company, Downingtown, Pennsylvania) The Ninkasi brewery dominates the south-east corner of Ardev, and the neighborhood is permeated with a sickly-sweet odor year-round.
yossarius 05-02-07, 04:44 PM	Southern Aundair Regional: Aundair is much better known for her fine wines, so naturally, the wider world tends to ignore the fermented brews produced there. While wine is produced with commerce in mind, beer is made to be consumed locally, so no measures are taken to insure that it might travel well. As such, very little (if any) hops are used in most Aundairian beers and ales. Thus, Aundairian beers tend to possess a sweet flavor and what some might consider a thin consistency. Since there isn't much of a beer industry in Aundair (the only notable exception being Rekken Brewing Company outside of Kerkulin), one tends to find a wide degree of differences from area to area. Around Passage and the are to the south, brewers tend to brew pale, light-bodied lagers. As barley isn't as plentiful in this are as in the north, brewers tend to blend their cereals with local corn. An interesting example of the beer of this region may be found in Ghalt, in a tavern simply named Balrick's. This beer, which Balrick himself calls South Beer, is made with the area's typical barley/corn cereal blend, but Balrick also claims to add freshly ground corn meal to the wort. This addition allows for a very mild flavor and mouthfeel to his brew, to the point where it could be mistaken for a rice beer. (Real World Example: Yuengling Premium Beer, Yuengling Brewing Company, Pottsville, PA)