Non-Alcoholic Beverages

A short annotated bibliography of books and other materials useful for historical brewing. Some of these materials range up into the 1800s.

This entry is comprised of two distinct forms of Andulusian cordials made from syrups flavoured with various ingredient s. The first is an oxymel, which is a generic term for medicinal drinks combining vinegar with sugar syrup. The second is a jalab which is a generic terms for flavoured sugar syrups. Jalabs do not contain vinegar but were equally consumed for their medicinal properties .

Inclu des original text and redactions for Rose Cordial, Syrup of Fresh Roses, Syrup of Dried Roses, Ginger Jalab, Syrup of Carrots.

A simple guide for the preparation of flavored syrups that can be toted around and then mixed with fresh water at a ratio of 1:12 to provide a interesting potable. These recipes are derived from sejankabin, various Roman beverages, and several Native American recipes.

An ongoing site with articles and links on Brewing as it applies to the Middle Ages and the SCA.

Notes on the consumption of (and recipes for) a variety of non-alcoholic beverages.

Discussion of orange and lemon drinks that resemble those enjoyed today; includes a few 17th century references and recipes.