Otkryt on the hard disk of my friend “turned on” the official table book The Elder Scrolls, which I had the honor to look out of the corner of my eye. Without thinking twice, your humble servant turned over to the tab "Drinks"And, after reading the first recipe, closed the book. Frankly, I was already ridiculous with the fact that in works of this kind, let’s say, the entertainment part is always undeservedly deprived of attention and elaboration. But, the rustle of the bones, drinking an unfounded honey!?
However, we will leave righteous anger until the best times and begin. This, with permission to say, the material will be devoted to what is boiled and drunk in the vastness of Tamriel. Let us recall some interesting alcohol Nirna and try to draw parallels with land drinks. Ladies and gentlemen, fill the mugs and glasses, we begin.
I. Beer
I won a battle with a cup on this day,
I won the Battle of Cup!
I lifted him up
And drained to the bottom –
I won the Battle of Cup!
I won a jug fight that day,
I won a fight with a jug!
I lifted him up
And drained to the bottom –
I won a fight with a jug!
I won the battle with a barrel that day,
I won the battle with a barrel!
I picked her up
And drained to the bottom –
I won the battle with a barrel!
So I lost to El that day,
So I lost to El.
I drank all of him,
I fell to the ground –
So I lost to El ..
"Battle with Ele"
El, Lager, Stout, etc. D. A variety of types of beer in abundance are represented almost in all corners of the syrodil. It is not surprising, because beer is the oldest alcoholic drink created by people. A person is engaged in brewing almost as much as agriculture. This craft appeared almost simultaneously in the most important foci of civilization of the ancient world: in Mesopotamia and ancient China, from where it spread around the world along with civilization (many later in pre -Columbian America thought of the fermentation of corn). The oldest "bathing" beer dates from the 8th millennium BC. e.
Here are someone who, and the ancient peoples drank, including for health-fermentation products were often much safer than the water of those times. And the crop, thus, will not be in vain in vain. By the way, since ancient times, the fair sex was engaged in brewing, because this craft was densely connected with the skill of the bakery and agriculture in general. However, the monks later took up the beer, making monasteries the main centers of brewing in the Middle Ages.
One altmer once told me that medical care and brewing laid the foundation of our entire culture. For this, our ancestors took up agriculture and founded permanent settlements. This is exactly what we do when we have plenty of grains, barley and hops, and from agriculture we are a little tired.
Daria Tenefan, Daggerfoll merchant
In the world Ancient scrolls The connection of alcohol and religion is traced in the book "The lives of saints ", produced by the Temple of the Tribunal, where one of the saints is a merciful Serin – the patroness of brewers, bakers, vine and distillators. Serina could heal all diseases at the cost of taking them on herself. Perhaps she just drank a lot for the health of those in need, but we will not start religious disputes. There is even a whole guild of brewers, authorized "Guild Law " from 2e 321 .
“If you want to go through mercy and know its fruits, follow in the footsteps of St. Serin Merciful, the patroness of brewers, bakers and vine. This immaculate maiden, the embodiment of modesty, could cure all diseases, taking them on itself. Sober and fearless, she took over the burden of others and, despite the ailments, lived to the advanced age ".
However, there are earlier references to large -scale alcohol production. So, among the canon and marching of the Northern Elsweir, in the place of Scar of Ankevina, the glorious kingdom of Meyrwil was located in the mythical era. The land of brewers, distillers and distillators, alas, alas, like the other sixteen Kingdoms of Elsweir, a plague at the end of the first era . From now on, this is the refuge of bandits and other rabble, drowning grief at the bottom of the bottle.
Meyrweil, approx. 2e 582.
Beer, perhaps the most popular drink in the universe Ancient scrolls. Something granted, different from a place to a place exclusively a set of standard spices and a source of starch-the most popular cereal region. However, we will consider several unusual copies.
Matst – Fermented drink https://gamblingsitesnotongamstop.co.uk/review/slots-amigo/ (in Russian translation – beer) based on salty rice originally from Mordovond. Cheap, often low -quality, rice fermentation product.
Most likely, Matst is a rice mash with the addition of various spices, but let’s pretend that this is not the case, but the nearest analogue from our world can serve Handia – rice beer straight from the Indian subcontinent.
For cooking, pressed herbal cakes are necessary – ""wound"/""Bakhar ". They are a mixture of herbs that are dried in the sun and crushed into powder. Then they soak rice in water, let it swell, grind into a homogeneous mass and dried. Finally, herbal dust is mixed with rice flour in proportion 1 to 2 and roll the resulting mixture in balls. In essence Bakhar – This is an enzyme replacing yeast.
For the manufacture of Khandia itself, rice is boiled, cooled on herbal mats and placed in a clay pot along with a pair of cakes wound. All this is covered with a clean cloth and left in a dry and secluded place for 2-5 days. After some time, a weak -fired fluid appears on the surface of rice gruel – this is a drink. The fortress of this product rarely exceeds 5 degrees.
Due to the availability of Handia ingredients, a cheap and common drink, which in the poorest regions of India is made for both their own consumption and illegal sales.
Of course, there are many products of rice fermentation. As a rule, they are classified as guilty. In a good way, due to the specifics of the preparation, these drinks should be determined in a separate category, but Western science does not, and I do not know Asian languages.
Nevertheless, in this case, a possible analogue of Matst is Japanese sake. You can get sake from rice with large grains and high starch content. The most common varieties used for the preparation of SAKE are classified as short -grained and medium -grained Japanese rice.
Before cooking, the rice is thoroughly polished. The outer membrane of rice grain contains lipids, proteins and other nutrients that can give the SAKE a rough and unrefined taste, which is clearly characteristic.
After preparation, the rice is washed, poured with water and left in a soaked state. Next is steamed to so that mold fungus Koji It was easier to convert starch into sugar. A good steamed rice has a hard surface and a soft core, which is the best condition for growing kodzi.
Codezi culture is laid in containers with rice in rooms with high humidity and temperature. The process takes 48 hours, after which they begin to cook the wort. Rice with overgrown Codzi is laid in vat, poured with water and added yeast Kobo.
Rice with a kodzi propagating on it.
Nowadays, you can purchase such a mixture of the substrate of moldy fungus Koji, yeast Kobo, etc.D.
The mixture wanders for at least two weeks, and then more steamed rice and kodzi are added to the vans. Mold turns starch into sugar, and yeast is made alcohol from sugar. So three weeks pass and it turns out a wort from which a ready -made alcoholic drink is squeezed, which is then filtered and pasteurized. Sake fortress on average about 15 degrees.
Nigori – This is a sake, which has passed only rough filtration, which allows you to save small pieces of rice floating in it. Such retention of solid particles gives Nigori a muddy-white look, as well as a smooth silky texture, which is more suitable for Matste, in my opinion, the tender transparency of other varieties of sake.
Duners – almost the most unique and interesting people invented by the scriptwriters Bethesda. Therefore, it is not surprising that their culture is echoing with quite distinctive, at least for a man of the Western, nations of Asia.
Rotmet
Dear readers, please sit down – this is a drink of the Bosmers. The green pact dictates the conditions under which they cannot be destroyed, consumed by any vegetation of Valenwood, or harm it. This led to spread enough … "unique " diets among forest elves that touched and amusement drinks.
Alfik from ESO . The hinges of these guys are one of the main ingredients of Rotmet.
But it would be better if there was no beer!
It is a smoking brown fluid that looks like tea and possessing simultaneous, bitter, sweet and salty taste. Spections are also added to the drink: the hearts of thunderstorm beetles and their larvae. The hearts of beetles give Rotmet a special taste and aroma, and larvae help destroy the most dangerous poisons.
At first, the “meat beer” is disgusted, but addiction is very quickly and the drinker does not notice how he begins to absorb the mug behind the mug. At the same time, unlike other alcoholic beverages, does not cause withdrawal syndrome – only some drowsiness is observed a few hours after consumption. But there is a possibility of getting serious food poisoning with excessive use of the drink in anyone who does not belong to the number of Bosmers. Vogin Jart In a series of books "Dance in fire " It also mentions that they get rid of the poison in the Rotmet with the help of various spices. It smells, by the way, this drink as a "juicy steak, pickled with plum wine and coriander".
Is an integral attribute of all kinds of holidays and ceremonies. It is especially popular at weddings, symbolizing the power of a boar, the power of the forest and the indestructibility of the Bosmers. Even the betrothed ceremony cannot be complete without it.
One of their most important [Bosmers] rituals is betrothal. It occurs once into a generation and means both an anointing and a marriage of two of their three main leaders. Perceive the betrothal seriously, as the Bosmers do, and everything will be fine. Eat what they offer (and do not ask what it is), but drink little. Even the ritual drink “Rotmet” drunk without measure will make you suffer from the belly of any healthy skysmer. Avoid conflicts, as far as possible, although completely evade participating in non -commercial brawls during the celebration is unlikely to be able to. Yes, they are expected.
"Diplomatic behavior in the rite of betrothal"
In our world, I did not find an analogue. And glory to Talas! I found information about the Eskimo wine from the Seagull (dead seagull into water and in the sun) and mash made of sauer fish, but I did not find the explanatory technology of their manufacture, because I still don’t understand how alcohol can be obtained from meat. I will only assume that the whole thing is in the so -called “green mold”, the reproduction of which is supported by spells, also restraining “brown and white mold”.
Let’s just go further. Full about the "drink of barbarians", as the Greeks called it. Let’s move on to a more noble drink.
II. Wine
Sleeps like a giantess of stone, more huge than the tower, she,
Our red mountain rumbles and groans all the time.
And her dream is disturbed, and so as not to wake up, pray!
But here, completely suddenly, the earth begins to shake!
The end is inevitable! The earth begins to shake!
Mug up, remember prayer,
Red Mountain is about to tear!
Drink, drink, but know firmly –
She will definitely kill us all!
Up the glass, be cursed day!
Red Mountain is about to tear!
You will pour your cares,
Who will refuse if the death is coming?
Let the languid die with a thirst!
Overjack the burning flalin, let the ashes and smoke around!
Drink a bottle of whiskey and instantly zahmele, friend!
Suzhammas with a swallow we eagerly in the child in the midst of lights,
We add more alcohol jug – and we will guilt Drunk!
When the end is inevitable, we will be drunk guilt!
Mug up, remember prayer,
Red Mountain is about to tear!
Drink, drink, but know firmly –
She will definitely kill us all!
Up the glass, be cursed day!
Red Mountain is about to tear!
You will pour your cares,
Who will refuse if the death is coming?
Let the languid die with a thirst!
"Table song about Red Mountain"
With wine a similar story, as with beer. In our world is one of the oldest drinks in the history of mankind (it even appeared in about the same region as beer, however, it originally spread mainly in the Mediterranean for obvious reasons), in Nirn – a product produced by almost everyone who is not laziness. In fact, mainly the Imperials (here, I think, the parallels with our world are obvious) and, to a lesser extent, by the Nords and the Redgards.
For example, to the southwest of the imperial city, if you go along the Golden Road, you can see "The pearl of the old Kolovia" – glorious Skingrad. This prosperous town is known not only as an example of Kolovian virtues of simplicity, free and hard work, but also as the homeland of many vineyards and, accordingly, wines. Vinokuras known throughout Tamriel call this place a home. Among them The Briton brothers were shed and redgard Tamika, Whose brother made wine for Sirodil’s champion .