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Category Archives: cordials

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Barrel Project Update

Casks and Quivers Posted on February 21, 2019 by Eynon (Dave)February 21, 2019

The plan for this project involved making a couple of gallons of Nocino and putting it in a 10L charred oak barrel until it absorbed the desired flavors. Once the Nocino reached that stage the plan was to fill the … Continue reading →

Posted in Beer, Brewing, cordials, History, Nocino, SCA, Walnuts, Yeast | Tagged barrel aging | 1 Reply

Barrel Project

Casks and Quivers Posted on March 23, 2017 by Eynon (Dave)March 23, 2017

My barrel project has begun! Inspired by an article about using a nocino barrel to age a Belgian Strong Dark by Fat Head’s Brewery, I have gone “all in.” I’ve been making nocino for several years. I’ve also experimented with … Continue reading →

Posted in Beer, Brewing, cordials, History, Nocino, Walnuts | 1 Reply

Update-Retrospective Addendum

Casks and Quivers Posted on January 14, 2017 by Eynon (Dave)January 14, 2017

In my most recent post, I neglected to provide an update on the specifics of a nocino comparison experiment. In 2015, I decided to compare nocino made with three different infusion media: grappa, brandy, and red wine. In early 2016 … Continue reading →

Posted in Brewing, cordials, History, Nocino, Walnuts | Tagged digestif, green walnuts, unripe walnuts, walnut liqueur | 2 Replies

What’s up for 2017? And a 2016 Retrospective

Casks and Quivers Posted on January 7, 2017 by Eynon (Dave)January 7, 2017

Last year I wrote a post about what I planned to do in 2016.  Now that 2017 is here, I thought I should write about what happened during 2016 and outline my plans for 2017. First, I found myself experiencing … Continue reading →

Posted in Archery, Beer, Brewing, cordials, History, Mead, Nocino, SCA, Walnuts, Yeast | Tagged digestif, Feast of St. John, green walnuts, Medieval Brewing, Saccharomyces cerevisiae, Saccharomyces eubayanus, unripe walnuts, walnut liqueur | Leave a reply

What’s Up for 2016?

Casks and Quivers Posted on December 26, 2015 by Eynon (Dave)December 26, 2015

What’s on the agenda for 2016? Research. I am currently combining and revising my series, Adventures in Yeast (parts II, III, IV, V, & VI), into a research paper that I plan to submit at Calontir Kingdom A&S. I am … Continue reading →

Posted in Archery, Beer, Brewing, cordials, History, Hops, Mead, Nocino, SCA, Walnuts, Yeast | Tagged brewing education, Homebrewing, hops, Medieval Brewing, Saccharomyces cerevisiae, Saccharomyces eubayanus | Leave a reply

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