Tonkyhonk wrote:let me repeat. what we need in this game is rum, along with sugarcane.
maybe with some buffs and debuffs. (decreasing "fear" slightly is what i can currently think atm.)
Sevenless wrote:Tonkyhonk wrote:let me repeat. what we need in this game is rum, along with sugarcane.
maybe with some buffs and debuffs. (decreasing "fear" slightly is what i can currently think atm.)
We can't grow sugarcane in the climate the game is set in. Only things pilgrims could produce were corn, wheat, fruit and potato based ferments.
Osmedirez wrote:Use for booze suggestion = Getting all liquored up before heading into the darkness, give some protection from the humor drain, or perhaps if their will be darkness creatures that can utilize illusions or charming effects of some sort, it temporarily or partially makes you immune to such things.
From the earliest settlements in the New World, beer was brewed in the homes of America. Beer was considered by early Americans essential to health and well-being: thus the well-documented case of the Pilgrims landing at Plymouth due to a beer shortage, not because Plymouth was a suitable location for settlement.[1]
In Europe, drinking unprocessed water could make one ill. Water was only considered safe to drink if it had been processed in some way; the process of brewing rendered water safe for drinking. Moreover, beer and ale were an essential part of everyday diet. Often referred to as 'liquid bread,' beer had protein, vitamins, carbohydrates and other nutrients often missing from the average European's diet. So it was that, even though the shores of America abounded with spring-fed, clean water, European settlers would only drink it under duress - when beer or cider were unavailable.
In English colonies, the first buildings were communal, and one of the first buildings erected was the brewhouse. The vast majority of colonizing expeditions carried brewing equipment along, putting the copper kettles and cooperage to work in the community brewhouse within weeks of arrival. When farmsteads began to thread their ways into the countryside, the homesteaders took their brewing utensils along with them.
Lack of traditional ingredients did not deter the settlers from brewing and fermenting their favorite beverage. Should barley malt be in short supply, other sources of fermentable sugar were pressed into service - sometimes literally. Setting aside hard cider - which ran a close second fiddle to beer during the entire colonial period - beer was made from a variety of sugar sources.
"To Make Small Beer - Take a large Siffer [Sifter] full of Bran Hops to your Taste. -- Boil these 3 hours then strain out 30 Gall[ons] into a cooler put in 3 Gall[ons] Molasses while the Beer is Scalding hot or rather draw the Melasses into the cooler & St[r]ain the Beer on it while boiling Hot. let this stand till it is little more than Blood warm then put in a quart of Yea[s]t if the Weather is very Cold cover it over with a Blank[et] & let it Work in the Cooler 24 hours then put it into the Cask -- leave the bung open till it is almost don[e] Working -- Bottle it that day Week it was Brewed." I redacted this for a 2 gallon batch (thankfully; dumping 5 gallons would have made me cry.)
There is more. found here http://www.homebrewtalk.com/wiki/index.php/Beer
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