Prepare your brews!
Each year Æthelmearc recognizes an accomplished individual who represents our arts at their highest level. This person receives the official court regalia (Æthelmug and chain of office) and may process with the royalty in to and out of court, as well as appear in state along with other kingdom champions.
Judges needed for the championship
Kumagaya Sensei invites the company of Kingdom brewers to help judge the championship. Please contact him directly if you are willing to spend an afternoon sampling and evaluating alcoholic beverages!
Thank you!
Thank you to the following brewers who shared their brews with everyone at Dance the Cold Away in early March!
New Research for Winemakers
Thank you to Tofi for forwarding this info, as well as digging to find the original research article. Find the full text of the research linked below (freely available).
Pinot Noir and Savagnin Blanc Grapes are in period
"Ancient DNA reveals 4000 years of grapevine diversity, viticulture and clonal propagation in France", Noraz et.al. https://www.nature.com/
Wine production has deep historical roots in France, yet the biological foundations of early viticulture remain elusive. We report genome-wide ancient DNA data from 49 archaeological grape pips spanning ~4000 years, from the Bronze Age to the Medieval period, primarily focusing on France. Population genetic analyses reveal the genetic makeup of wild local grapevines in the Bronze Age and the early use of domesticated grapevines by ~625-500 BCE. Roman-era genomes reflect long-distance exchange from Iberian, Balkan, Levantine, and Caucasian domesticated varieties. Vegetative propagation, evidenced by genetically identical clones across sites and centuries, emerged by the mid-Iron Age and became a pillar of viticultural practice. Remarkably, one Medieval sample from Valenciennes is genetically identical to modern ‘Pinot Noir’, demonstrating clonal continuity over nearly 600 years. This study traces the introduction, integration and spread of diverse grapevine ancestries that have contributed to shape the varietal landscape of French viticulture.
Teach at Pennsic
Pennsic is a great opportunity for brewers to share knowledge with your peers (current and future). The Thing is open for you to submit your class description. Be sure to tag the classes with brewing and brewing and vintning if your topic might be of interest to brewers!
May Events
I would love to see more opportunities for the east and south of the Kingdom, so please get in touch if you know of any (or are willing to host a tasting table).
May 14 - 17, 2026
Slippery Rock, Pennsylvania
Graciously hosted by Master Emrys (known as Broom), this will be a more formal taste, test, and teach event. Bring your beverages for evaluation, your questions for solutions, and your wisdom to share!
Future Events
These are several weeks out, but ones you should know about so that you can prepare your drinks and documentation! Once dates and times are finalized, the Guild will share the information.
June 5-7, 2026
Brockway, PA
The Guildmaster will host a short mead challenge! A short, or small, mead is a honey-fermented beverage that has a low ABV (probably closer to 8%, or beer strength), and made two to four weeks prior to drinking.
It's a recipe that anyone can try since you can substitute bread yeast if you don't happen to have a beer yeast on hand. You can start with this documentation from Trimeris and then give it your own pizazz with a selection of period-appropriate herbs and spices. So if you've never tried making a mead, grab a gallon jug and give it a shot! We'll share it around the campfire in the evening!
June 12-14, 2026
Owego, NY
Repeating the challenge for those in the eastern part of the kingdom, the Guildmaster will host a short mead challenge! A short, or small, mead is a honey-fermented beverage that has a low ABV (probably closer to 8%, or beer strength), and made two to four weeks prior to drinking.
It's a recipe that anyone can try since you can substitute bread yeast if you don't happen to have a beer yeast on hand. You can start with this documentation from Trimeris and then give it your own pizazz with a selection of period-appropriate herbs and spices. So if you've never tried making a mead, grab a gallon jug and give it a shot! We'll share it around the bonfire in the evening!
July 24-August 9, Slippery Rock, PA
July 24-August 9, Slippery Rock, PA
Share your A/B Challenge results with other brewers!
A now-familiar sight at Æthelmearc Royal, the bar will be able to accept kegs this year, thanks to our new Chamberlain, Barron Rauþbjorn Loþbroke. We will also accept donations for the bar as we have in the past, as well as volunteers to once again make the Æthelmearc bar the envy of the known world.
Do you make gluten-free beers?
If you plan to make gluten-free beers to donate to the Pennsic Bar, thank you! We have gentles who definitely appreciate having this option.
Please supply gluten-free beer in bottles not kegs so that everyone can enjoy a lovely evening.
Æthelmearc Hospitality Request
Æthelmearc hospitality wants to offer more sekanjabin to refresh the populace at Pennsic this summer. They would like to have 15 gallons of syrup for the ten days that the Royal encampment is set up.
The Debatable Lands brewers have already offered to contribute five gallons to Hospitality. If you make sekanjabin, or know of someone who does, and would like to contribute some syrup to Æ Hospitality at Pennsic this year, please contact Muirgheal Inghean Dubhghaill for more information, and to let them know you'll participate.