The shire of Trivium is proud to introduce our teachers to you! We are lucky to have quite a selection of diverse classes this year, and a teachers from all over the world! The St. Arnulf’s Day classes will be about beer, brewing and monastic brewing traditions.
Online via Zoom
Lord Sigvard Ölfúss
Lord Sigvard will teach you how to make Quick Beer. This is a 4 hour brew along class. After a few hours you can taste & enjoy a pint!
Excellent class to learn how to make your first ever beer, shopping list can be found here.
Baroness Magdelena Grace Vane
If you like to cook, then this class is for you! Our favourite baroness will do a Cook Along, so you can try all the recipes for feast at home and cook with Maggie. The recipes will be uploaded soon, so that you can buy ingredients.
Have a look at the menu
Lord Antonio di Rienzo Ruspoli
Lord Antonio will teach 2 classes.
Heresy: A Guide to the Perplexed: An introduction to the various heterodox beliefs since the foundations of Christianity to the Reformations, and the things that’ll get your persona burned at the stake. Also, was brewing heresy? Who knows…..
The Reformations: A whistlestop guide to the changes in belief and worship of the 16th century. How did monastic life change after the Reformation? Come and find out!
Lord Dominic Beniamin
The class Ora et Labora is about the history of monastic breweries in Germany and Belgium. The oldest beers will be discussed and the traditions of brewing in cloisters.
Lord Wilhelm Appatheker vom Schwartzwalt
Lord Wilhelm will also teach 2 classes and he is joining us from the West Kingdom!
Mead varieties: This will be an overview of different mead styles and their construction including: sweet and dry meads, caramelized sugars, and the adding of spices, fruit, grains, and herbs. The focus will be on the wide variety of flavors and ingredients available while including historical content where available while providing resources for specific recipes for the student to use outside class.
Malt & beer: The goal of this class is to examine the treatment of grains from harvest to the start of fermentation. We will be exploring factors like malting, roasting, grinding, and the careful treatment of the grains once they hit water. The focus will be on practical knowledge for the brewing process with historical context added in step by step.
Lord Leonardo di Pergola
An alternative to brewing beer, is Brewing Cider. We know from period sources that cider was consumed on special holy days. Lord Leonardo will teach us how to brew cider.
Fru Görvel Skote
Lady Görvel will teach us Traces of brewing in medieval Scandinavia. Description: A short survey of what archaeology and written sources tell us about this fascinating craft.
Lord Guy de Dinan
Lord Guy will be teaching two classes:
A History of Wine-making in England from the Romans to the Renaissance. English wine is a hidden treasure with a long history that is rarely considered. This history has many twists and turns, including via the monastic traditions in England and Wales. Guy will take us through this journey of a product that is as tenacious as the vine itself.
The Curious Drink That Is The Braggot. Braggots, or honey-beers, come in all sorts of forms. A commercial niche product today, this is in fact one of the oldest forms of alcohol, dating to the Sumerians. Guy will talk of the history and the brewing of this curiosity.
Lady Elska á Fjárfelli
Lady Elska will teach us about the History of Gruit, medieval low countries herbal beer. Medieval Gruit was brewed in the medieval Low Countries of Flanders, the Netherlands and western Germany between the 10th to the 15th century. Gruit ale is a regional beer style from a specific time period using specified ingredients. Gruit ale was known as a strong, sweet ale – the high alcohol level helping to prevent spoilage, as well as the antiseptic nature of the herb mixture. The three herbal ingredients for medieval gruit: bog myrtle, laurel berries and laserwort. No hops! Interesting, right?
Lord Hugo van Harlo
Lord Hugo joins us from Calontir!
Changes in trade & economics combined with the proliferation of printed texts meant changes in early modern, or Renaissance, food and drink. Join Hugo for a survey of sixteenth century Dutch and Flemish cookbooks along with a wider introduction to the changing foodways of the Low Countries of this time.