At the Bar

Or a description of the drinks that you may find in bars. These lists include guide prices, you might want to put the prices up in more expensive establishment. Bars will not, generally, stock everything in the lists. Upmarket bars, for example, won’t stock Grog, or Moon. Top of the market places might not even stock generic Ale or Wine, and insist on customers drinking named brands. At the other end of the spectrum, a really cheap bar in a working class district might only stock Grog and Moon.


Teas

Probably the only ‘soft’ drink you will find in most bars and restaurants, teas are a herbal infusion, that is served unsweetened and without milk.

  • Nettle Tea. A good old-fashioned infusion made from dried stinging nettles. This yellow tea is often seen as a bit dry and an acquired taste. Served in a cup (1cp)
  • Mint Tea. An infusion from mint leaves. It can be made from fresh leaves, and is generally considered the ‘sweetest’ of the teas. A clear green, it is also the quickest to make. Served in a cup (1cp)
  • Thyme Tea: Somewhat dry and but fragrant infusion. Supposed to be good for colds and blocked noses. Served in a cup (1cp)
  • Onion Tea. Some would say it is an acquired taste, and this brown tea takes a while to make. However, it is probably the richest and most flavoursome of all the teas. Served in a cup (1cp)

Beers and Ales

The mainstay of a fantasy bar, it is an easy way to give the game a bit of flavour. Normally drunk by the mug, ales range from 1% ABV for the small ale, about 3% for Grog and Ale, the others come in at about 5%.

  • Small Ale. Just about everybody makes small ale. It isn’t very strong, nor very flavourful, but it has been fermented to kill off germs, bugs etc. It is the every-day drink of most households, no matter how wealthy they are. (1cp)
  • Grog. Take some small ale, add fermented plum juice and a mix of herbs – then leave them to ferment for a bit longer. It is cheap and has a tang, but it is as strong as proper ale and just about every bar has some in stock for the locals. (2cp)
  • Ale. Every region has a standard quaffing ale, that is fairly innocuous and people can drink all night (if they can afford it). It is probably made by a number of different breweries, but all to a very similar recipe. In my current world, that is Rostland Ale – made in small breweries spread around the Rostland plains and shipped in via Restov. (4cp)
  • Cheerful Delver Stout. An earthy, dark beer from the Varnhold brewery. (5cp)
  • Sweet Ale. A light ale sweetened with honey. From the River Run brewery in Tatzleford. (5cp)
  • Poachers Pale. From the Roth Brewery, this light ale is a firm favourite in the Dragons’ Den. (5cp)

Wines and Mead.

An eclectic mixture of beverages that can be purchased by the cup, pitcher or bottle. They are made from a are all about 10% ABV. However, a few specialist wines are sold by the cup

  • Tonic Wine. Thick, green and made to Bokken’s own recipe. It tastes a bit like medicine and is an acquired taste and customers rarely want more than one glass at a time. It is sold by the cup, and said to be good for the digestion. (4cp per cup)
  • River Run Mead. A sweet mead, made in Tatzleford from the honey of Narlemarch bees. It is distributed in small wooden kegs and generally sold by the cup. (5cp per cup)
  • Wine. This common country wine that is made from Cloudberries or Wolfberries, or a mixture of the two. This nondescript pink wine is normally distributed in small barrels and sold by the pitcher. (2sp per pitcher)
  • Sarain Wine. Fine Wine from the vineyards of Sarain these wines have a high reputation among wine connoisseurs. Sarain Red, is dark red, with a rich, fruity flavour. Sarain White is almost yellow, crisper and has a refreshing, citrus, taste. This good wine is sold by the bottle (10gp per bottle)

The Hard Stuff

  • Moon: A cheap spirit made by home distillation of fermented plum juice. It is a clear spirit, drunk young – that burns the tongue and throat as it does down. Never the same from week to week, it is served in small shot cups. (3cp)
  • Whisky: Made and bottled as an extra product by many Rostland Breweries. The light brown colour comes from the old ale casks used to age it, and gives it a distinctive flavour. It is sold is small shot cups. (5cp)
  • Grappa: Made and bottled as an extra product by many Sarrain wineries. This clear brandy is made from the same fermented grape juices that are used for Sarrain wine and flavoured with herbs. It is sold is small shot cups. (5cp)

Notes

Fermented Plum Juice is the core ingredient of Plum Brandy / Slivovitz in the real world. Take the plums, rough chop them, add a bit of water and a bit of sugar (in our case, Honey) then sit back and watch it ferment over the next few days. The fermented juice doesn’t taste good (apparently) but it can be added to small ale, and strong herbs – and is used to make grog. Or a PC might set up a distillery to make their own brand of Plum Brandy 🙂

Grog was originally used to describe watered  Rum given to sailors.  Later, citrus juice (such as lime or lemon) was added to help fight scurvy.  Since then it has become a name associated with a number of mixed alcoholic drinks – some of them quite basic.

Grappa is actually made from the Pomace that is left over after wine making –  but the  manufacturers probably don’t want you to know that.  It is drunk young, so doesn’t get a chance to pick up flavours from the barrel – hence the herbal flavouring.  (RL Grappa’s come in flavoured and unflavoured varieties)