Beer in Ostland: Difference between revisions
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The tradition of brewing beers is thought to have originated in ancient [[Normark]], with this method of fermenting cereal grains into a drinkable alcoholic beverage having been brought with those that crossed the Strait of Haifa and settled what is now Ostland. However, Ostlanders are known to consume, on average 50% more beer per capita than their Norse cousins. This is attributed to the much longer growing season, more favorable climate and soil types for the growing of grains. As such, there is a much richer tradition surrounding the brewing and drinking of beers that has survived to this day. | The tradition of brewing beers is thought to have originated in ancient [[Normark]], with this method of fermenting cereal grains into a drinkable alcoholic beverage having been brought with those that crossed the Strait of Haifa and settled what is now Ostland. However, Ostlanders are known to consume, on average 50% more beer per capita than their Norse cousins. This is attributed to the much longer growing season, more favorable climate and soil types for the growing of grains. As such, there is a much richer tradition surrounding the brewing and drinking of beers that has survived to this day. | ||
Originally, the brewing of beer was the work of temple priests of whom used surplus grain that had begun to germinate and could no longer be used for the milling of flour. They used leavened bread as a source of yeast, which brewed a slightly sweet and mildly effervescent beer known as ''kivaßbier''. This method of brewing came from an unfamiliarity with the abundance of wild yeasts and through the interaction with the Livlandic peoples along the northern | Originally, the brewing of beer was the work of temple priests of whom used surplus grain that had begun to germinate and could no longer be used for the milling of flour. They used leavened bread as a source of yeast, which brewed a slightly sweet and mildly effervescent beer known as ''kivaßbier''. This method of brewing came from an unfamiliarity with the abundance of wild yeasts and through the interaction with the Livlandic peoples along the northern seacoasts and the western Strait shores. Among the Livlanders, this beverage was known as ''vaasa''. It would take another century after permanent settlement before the use of local, wild yeasts came into widespread use. | ||
Once the priests had become more familiar with the wild yeasts - of which they found produced a superior beer - many began to develop ways to domesticate and cultivate cultures of these yeasts of which many strains survive to this day as ''erbstückhefe'' or heirloom yeasts. Many temples, especially those dedicated to Ägir, had specific recipes of grains, specially cultivated yeasts and methods of brewing that defined them as the first brewhouses. Many temples began to construct dedicated areas and buildings for the brewing and consumption of beer by the local populace, then known as ''bryggahus'', which has evolved into the modern day ''brauhaus.'' | |||
== Modern Day Beer Culture == | |||
[[File:BiergartenOstland.png|thumb|A typical biergarten venue in Kiel-am-Edelstein with outdoor seating. ]] | |||
Today there exist two distinct venues in Ostland for the consumption of beer, the ''brauhaus'' and the ''biergarten''. While many foreigners use them interchangeably, they differ drastically in form and function. The modern-day brauhaus is a licensed brewery of beer which meets the beer purity laws established by the Royal Government. This is in contrast to a biergarten which only sells beer. Although many brauhaus facilities have venues for the sale and consumption of their products, there is both a traditional and legal distinction between the two. In some regions, a venue with only indoor accommodations is known as a ''bierhaus'', but in official licensing documentation, they are listed as a biergarten. | |||
=== Bierstunde === | |||
''Bierstunde (lit. Beer Hour)'' is the colloquial term for the hour offered by employers as a standard meal break period in Ostland. Under the law, all Ostlanders above the legal drinking age of beer are permitted approximately 1 liter of beer during this period unless the nature of their work would prove to be a hazard to themselves and others. | |||
[[Category:Ostland]] [[Category:Beer]] | [[Category:Ostland]] [[Category:Beer]] | ||
Revision as of 20:34, 5 August 2023
(This article is a stub and will be filled out shortly)
Beer (Ostlandic: Bier) is, by far, the most consumed alcoholic beverage in the nation of Ostland. However, the laws, taxation and traditions surrounding the beverage make it a complex subject - often confusing natives and foreigners alike, akin to Ostland's complex system of currency.
In Ancient Ostland
The tradition of brewing beers is thought to have originated in ancient Normark, with this method of fermenting cereal grains into a drinkable alcoholic beverage having been brought with those that crossed the Strait of Haifa and settled what is now Ostland. However, Ostlanders are known to consume, on average 50% more beer per capita than their Norse cousins. This is attributed to the much longer growing season, more favorable climate and soil types for the growing of grains. As such, there is a much richer tradition surrounding the brewing and drinking of beers that has survived to this day.
Originally, the brewing of beer was the work of temple priests of whom used surplus grain that had begun to germinate and could no longer be used for the milling of flour. They used leavened bread as a source of yeast, which brewed a slightly sweet and mildly effervescent beer known as kivaßbier. This method of brewing came from an unfamiliarity with the abundance of wild yeasts and through the interaction with the Livlandic peoples along the northern seacoasts and the western Strait shores. Among the Livlanders, this beverage was known as vaasa. It would take another century after permanent settlement before the use of local, wild yeasts came into widespread use.
Once the priests had become more familiar with the wild yeasts - of which they found produced a superior beer - many began to develop ways to domesticate and cultivate cultures of these yeasts of which many strains survive to this day as erbstückhefe or heirloom yeasts. Many temples, especially those dedicated to Ägir, had specific recipes of grains, specially cultivated yeasts and methods of brewing that defined them as the first brewhouses. Many temples began to construct dedicated areas and buildings for the brewing and consumption of beer by the local populace, then known as bryggahus, which has evolved into the modern day brauhaus.
Modern Day Beer Culture
Today there exist two distinct venues in Ostland for the consumption of beer, the brauhaus and the biergarten. While many foreigners use them interchangeably, they differ drastically in form and function. The modern-day brauhaus is a licensed brewery of beer which meets the beer purity laws established by the Royal Government. This is in contrast to a biergarten which only sells beer. Although many brauhaus facilities have venues for the sale and consumption of their products, there is both a traditional and legal distinction between the two. In some regions, a venue with only indoor accommodations is known as a bierhaus, but in official licensing documentation, they are listed as a biergarten.
Bierstunde
Bierstunde (lit. Beer Hour) is the colloquial term for the hour offered by employers as a standard meal break period in Ostland. Under the law, all Ostlanders above the legal drinking age of beer are permitted approximately 1 liter of beer during this period unless the nature of their work would prove to be a hazard to themselves and others.
