Undergoing Revision
This page is undergoing a major revision in order to get ALL beer recipes in one place. All the data that was previously under the beers is still accessible on the relevant page. Not editing right this minute. - Nefer-Bast
What needs doing:
Location-based/multi-yeast beers are toward the bottom of the page.
Reading the Recipes
- "start" means as soon as possible after starting, usually about 1180.
- "end" or "finish" means as close to the end as possible, usually about 20.
- while recipes should have both start and finish listed, if one is missing you can assume nothing needs to be added then.
- any other add times will usually be marked as @time (ex. @600).
Looking for something specific?
When given a beer requirement for festivals, bread rituals, or banquets, EXTRA attributes and flavors are fine. The only exception is that Very Potent does NOT count for Potent. Even a hint of a flavor is enough to count.
If you get a requirement which can't be produced for a festival (particularly common: very potent nutmeg for Hathor), do a different deity's festival - even all by yourself - at least 16 teppyhours beforehand to get a new requirement. If you get a requirement which can't be produced for Banquet (particularly common: spicy dry barley/fruits), you can get a different menu from each region's UBody, and from a given Ubody each week. If you get a requirement for a bread ritual which can't be produced (it requires only a single attribute, but can pick wheat-beer flavors), just do the starting ritual again in an hour.
Qualities
- Potent/Very Potent: only some yeasts can tolerate the high alcohol levels required; these are marked in the lists below. Just add more honey at any time and a few raw malt at the end of brewing if you don't get the listed top potency. A yeast which makes very potent beers can often be reduced to potent (or a very potent or potent yeast to no potency attribute at all) by adding less of various ingredients; however, this may also cause flavors and other qualities to be lost, or even produce a failed (bitter) beer. If a yeast has known recipes for both very potent and potent beers, this is marked in the list below.
- Brown/Black: simply add burnt malt at start to darken beer: 17 for brown, 44 for black.
- Sweet: most beers can be made sweet by simply adding more honey any time during brewing; 30 honey above whatever ingredients are necessary to produce the full alcohol value will generally be plenty, though you may need to use less to avoid failed (cloying) beers. It's very difficult to create a sweet beer below the maximum alcohol for the yeast.
- Dry: most, though not all, beers can be made dry by reducing honey, and if necessary grains (other than burnt) as well. Of course, this may remove other properties and flavors as well. Yeasts with known recipes that produce dry beers are marked in the list below, but that doesn't mean unmarked ones can't. (could use some help from the experts on this one; are there any yeasts that CAN'T make dry?)
- Spicy: spicy comes from cinnamon and nutmeg flavors. Yeasts than produce spicy barley or spicy honey are marked in the list below. For all other combinations, you will have to use multiple yeasts.
- Spicy Dry: recipes are currently only known for barley, cherry, cinnamon, and honey Spicydry.
- Fruity: simply add honey at the end of brewing to create "fruity" beers. 35 should be plenty if the base recipe has no fruit flavors, 7 if the base recipe has "noticable" fruit or honey flavors, 21 for a recipe with "a hint of" fruit or honey flavor. This may also result in addition of "sweet", loss of "dry", or addition of honey flavor (possibly replacing other flavors); you may need to use less to avoid these effects (and even then won't always be able to) or the production of failed (cloying) beers.
Flavors
- Barley, Bread, Honey: these are flavors produced mostly by the ingredients (malt, wheat, and honey, respectively); only yeasts which produce two fruit or spice flavors on their own will have trouble producing them. Add honey at the end to produce honey flavor; add at the beginning to ensure honey does not overwhelm other flavors you want. Add medium roasted grain at the beginning of brewing to create barley or bread flavor (dark grain works identically but also adds color; light may work, but risks adding too much grassy flavor); delay addition of grains to ensure barley or bread does not overwhelm other flavors you want.
- Cherry, Orange, Date, Banana, Cinnamon: these are flavors produced by yeasts; individual yeasts which produce them are marked in the lists below, but you may also find they appear when using multiple-yeast recipes.
- Nutmeg: a flavor produced by yeasts, but no single yeast can produce nutmeg strong enough to detect. Currently we have no recipes at all for Very Potent Nutmeg beers.
- Grapefruit, Pear, Blackberry, Prune, Jasmine, Clove, Vanilla: these are flavors created by yeasts when using wheat instead of malt. Not all yeasts have been tested with wheat, so we don't have recipes for all the flavors. In fact, we don't even have yeasts for some of these flavors.
- Muddled: appears when there are too many flavors close to the same strength. This can not usually be obtained from single yeasts with no inherent flavors. Where "muddled beers" is listed below, it means a recipe with this result is known for that yeast. Any adjustments to a muddled-flavors recipe may also cause this property to vanish or be replaced with specific flavors.
Single Yeast Beers, by Yeast
Missing numbers are generally because they represent other types of microbes. If a yeast has no beer types listed after it, it is because no successful recipes have been reported, though it may well be possible to make beers with it nonetheless. Notes in italics are derived from the yeast data tables.
- Y1
- Y2
- Y3 - very potent beers, potent beers
- Y8 - dry beers; should also produce potent beers
- Y9
- Y10
- Y11 - dry beers
- Y16 - dry beers; weak nutmeg; may be useful in combination with other yeasts
- Y17 - potent beers, dry beers
- Y18
- Y19 - should produce potent beers
- Y24
- Y25
- Y26 - plain beers
- Y27 - dry beers, potent beers
- Y32 - weak nutmeg: may be useful in combination with other yeasts; should produce potent beers; should also produce blackberry and vanilla wheat beers but not good for generic wheat beers
- Y33
- Y34 - very potent beers, potent beers, dry beers
- Y35 - banana beers, potent beers, dry beers
- Y36
- Y40 - potent beers, cinnamon beers, spicy honey beers
- Y41
- Y42 - be wary of high grassy flavor
- Y43 - should produce very potent beers
- Y45
- Y48 - potent beers, dry beers, banana beers
- Y49 - potent beers, dry beers, orange beers, date beers, muddled beers; not good for "plain" flavors
- Y50 - potent beers, dry beers, banana beers
- Y51 - should produce orange beers
- Y56 - dry beers, date beers
- Y57
- Y58 - potent beers, dry beers
- Y59 - potent beers, dry beers
- Y64 - should produce dry beers
- Y65 - dry beers; should also produce potent beers
- Y66 - should produce cherry beers; be wary of high grassy flavor (very potent malt beers are not possible); should also produce very potent and grapefruit wheat beers
- Y67 - should produce very potent beers
- Y72 - potent beers, dry beers
- Y73 - should produce date beers
- Y74 - useless due to extremely high grassy flavor
- Y75 - be wary of high grassy flavor
non-transfered recipes from here down
- Y80 - Very Potent beers, cinnamon beers, spicy honey beers, and spicy barley beers
- Y81 - should be cherry, date, potent; not good for generic flavors
- Y82 - should be potent
- Y88
- Y89 - should be orange, potent
- Y90
- Y91 - cherry beers
- Y96 - orange beers
- Y97 - Very Potent beers, dry beers, date beers; should also produce vanilla wheat beers
- Y98 -- ??; should also produce clove wheat beers
- Y99 -- ??
Multiple Yeast and Location Based Beers: Nutmeg
For recipes that depend on more than one yeast and produce nutmeg beers. Please include location where found, as particular combinations, entry times, etc. matter.
Multiple Yeast and Location Based Beers: Other
For recipes that depend on more than one yeast and produce non-nutmeg beers. Please include location where found, as particular combinations, entry times, etc. matter.
Spicydry
Additional Data
These are mostly where the recipes come from. However, some of them may have been updated with more recipes since this page was, and some of them contain full details of the resulting beers.