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Tim's brewing shop: The Brown Owl Brew Shop

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 and co-author of Brewing With Tim & Deb: A Collection of Brewing Information and Recipes as well as other pamphlets.

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". She is co-author of Brewing With Tim & Deb: A Collection of Brewing Information and Recipes

Don't Panic: A Beginners' Guide to Brewing Tim has distilled his info for beginning brewers into one easy to use book Brewing with Tim & Deb: A Collection of Brewing Information and Recipes A collection of recipes from our brewing adventures: from simple to complex for you to follow your own brewing adventure Buy them at the Brown Owl Brew Shop

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!

Coffee Cordial Variations (from Debbie & Tim)

Some variations of a basic coffee liqueur recipe. Playing with other ingredients and flavors! Including our tasting notes on how they worked out.

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.

Drunken Fruit / Rumtopf (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.

* Recipe & Documentation (PDF)
* Care and Feeding (PDF)
* Photo Essay: The Process of Fermentation
* Class Prep: Prep info for online Rumtopf class

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

Raspberry Vinegar (from Debbie)

Creating a tasty raspberry vinegar is easy and involves only 3 ingredients!

Make Your Own Sodas (from Tim)

Sodas, also known as short meads, are low or no alcohol, slightly carbonated beverages. They are easy and quick.

Timotheus' Winter Glögg (from Tim)

Glögg (pronounced gloog) is a traditional Swedish mulled wine, served hot, and best enjoyed on a cold winter’s 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 and Class Handouts:

• Beginning Brewing
  • Beginning Brewing Class Notes By Brewmaster Timotheus Zacharia von Schloss Zwilling (PDF)


• Wine Making
  • Techniques of Making Grape Wine by Brewmaster Timotheus Zacharia von Schloss Zwilling
  • Basic Wine Making Class Notes (PDF) By Brewmaster Timotheus Zacharia von Schloss Zwilling


• Intermediate / Advanced
  • Intermediate / Advanced Brewing Notes (PDF) By Brewmaster Timotheus Zacharia von Schloss Zwilling


• Miscellaneous
  • Anatomy of a Bottle Label -- Now that I've bottled it, what should I do for a label? By Brewmaster Timotheus Zacharia von Schloss Zwilling
  • Introduction to Mead & Wine Brewing Additives -- Just like in cooking, when brewing wine and mead, several additives are necessary to make the brew turn out right. Brewmaster Timotheus Zacharia von Schloss Zwilling (PDF)
  • Don't Sass Me About Sassafras! -- Health concerns about Sassafras in brewing. By Lynnette de Sandoval del Valle de los Unicornios, 1998
  • Miscellaneous Brewing Notes (PDF) By Brewmaster Timotheus Zacharia von Schloss Zwilling

• Prep info for online Fermented Fruit class

• Webpage
• Facebook page
• Facebook group

The Brown Owl Brew Shop:

• Beginning Mead Brewing Kit Ever wanted to make your own mead? We've got you covered! Once you learn the basic recipe, the sky’s the limit ... raspberry mead, cinnamon mead, jalapeno mead, rose mead, whatever your heart desires!
• Don't Panic: A Beginners' Guide to Brewing -- OR -- What NOT to do if the Yeastie-Beasties push the cork out of the bottle Covers a number of subjects that often puzzle beginning brewers: Wine making, Liqueurs, Fortification, Selection of ingredients, Aging, Labeling, Fixing problems, and many other topics.
• Brewing With Tim & Deb: A Collection of Brewing Information and Recipes A collection of brewing info and Tim and Deb's recipes, they range from very simple (for beginners) to very complex (for master brewers). We’re arranged the book from easiest to hardest, so that you can work your way through the book, find your current level of expertise and then grow as you make your way through the rest of the book.

• Website
• Facebook page