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Master Timotheus Zacharia von Schloss Zwilling / Timothy Coyle is a Master Brewer and a Senior Judge in the Right Noble Brewers Guild of Caid. He's been brewing since 1972, and has brewed 500+ gallons of mead, wine, liquor, beer, and more. He teaches classes in beginning, intermediate, and advanced brewing and judging; as well as number of shorter, brewing related classes. He is the author of Don't Panic: A Beginners' Guide to Brewing.

Mistress Lynnette de Sandoval del Valle de los Unicornios / Debbie Coyle is a Journeyman Brewer (for Varietals) in the Right Noble Brewers Guild of Caid. She's been brewing off and on since 1986, and has brewed mead, liquors, and more (mostly odd stuff). Plus tons of Fermented Fruit. She has taught classes in "Brewing Fermented Fruit and Rumtopfs" and "Brewing Liquors".

     

Don't Panic: A Beginners' Guide to Brewing

Tim has distilled his info for beginning brewers into one easy to use book

Buy it at Unicorn Fiber Arts Brewing


     

Recipes and Documentation:

Almond Liqueur (from Debbie)

Quick, easy, and delicious!
This is my documentation for the Caid Brewers Guild Interkingdom Brewing Contest, GWW VIII (10/9/04)
It includes the recipe, and history.


Boysenberry Mead (from Debbie)

A full brewing project, so it takes a bit of time and equipment, but it's very yummy!
This is my documentation for the Caid Brewers Guild Interkingdom Brewing Contest, GWW VIII (10/9/04)
It includes the recipe, and history.


Chocolate Covered, Almond Stuffed, Brandied Cherries (from Debbie)

Chocolate! Cherries! Brandy! It's not a quick process, but it is completely worth it! When fresh cherries hit the store, get out your cherry pitter and go for it!


Cream Sherry (from Tim)

A full brewing project, so it takes a bit of time and equipment, but you can make your own really good Cream Sherry and Triple Cream Sherry!
The Cream Sherry takes about 18 months from start to bottling. The Triple Cream Sherry takes about four years -- you'll make 3 years of Cream Sherry then blend and fortify them for the Triple Cream Sherry.
This is my documentation for the Caid Brewers Guild Interkingdom Brewing Contest, GWW XIX (10/8/16)
It includes the recipe, and history.


Fermented Fruit:     Recipe & Documentation     Care and Feeding (from Debbie)

Fermented fruit is fruit preserved in a sweet alcoholic syrup. The level is alcohol is low; my mom, who was strict about kids not having alcohol, had not problems with us eating this. It's great as a toping for vanilla ice cream, pound or sponge cake, pudding, and more.


Holiday Gifts Ideas (from Debbie)

Recipes for Chocolate covered, almond stuffed, brandied cherries
Ypocras (drink made from wine mixed with sugar and spices)
and Liquers: Almond, Cinnamon-Coriander, Ginger


Timotheus' Winter Glögg (from Tim)

Glögg (pronounced gloog) is a traditional Swedish mulled wine, served hot, and best enjoyed on a cold winterís night.


Pyment (aka Ypocras, Hypocrass) (from Debbie)

Whatever you call it, it's a drink made from wine mixed with sugar and spices. It's fun and easy to make. And COMPLETELY customizable to your taste.


Brewing Info:

Class Notes:

Articles:

The Right Noble Brewers' Guild of Caid:

The guild is dedicated to promoting and teaching home brewing in the SCA

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