Users > Shivani > Beer

Back to my page: http://perl.atitd.wiki/wiki/tale3/Users/Shivani

Beers listed by recipe: http://perl.atitd.wiki/wiki/tale3/Guilds/Kush_Public_Works/Beer

Massive beer listing to check when that one fails: http://perl.atitd.wiki/wiki/tale3/Guides/Beer/Recipes

Beginners' Guide to Making Beer

The main Beer guide is far more thorough than this one. But I found I could not really understand it until I had done it once, and it was hard to do without understanding it, so here is a step by step for one simple beer you do not have to seal. After that is more explanation and hopefully by then the other guides will make more sense.

We are going to make VP Fruity Dry Black Orange beer. It is useful for festivals, for banquets, for distilling spirits, and just for drinking. Please note that since it is a VP (Very Potent) it will stay fresh for one teppy week from when you first put it in the barrel. This ONLY matters for drinking. For all other uses, spoiled beer is fine.

• You need:1 beer kit, 1 barrel, 25 water, 60 wood, 115 Honey, 14 Raw Malt, and 45 Burnt Malt, and 1 teppy hour of time after you get there.
• Go to: Cots 3969, -383 You run N from CS til the road dead ends, then W along the road to get there. It is S of the road. Usually there are a bunch of other people's beer kits there already so you will know you have the right place.
• Here is what you do:
  • Drop beer kit. Click button to start brewing beer.
  • Add immediately: 115 Honey, 4 Raw Malt, 45 Burnt Malt. (Just add them promptly. You do not have to race. Note you are only adding FOUR of the Raw Malt, you should have 10 left.)
  • Add at 20: 10 Raw Malt (When you start the kettle, it will start counting backwards from 1200. This will take 20 teppy minutes. When the count reaches 20 that means you have 20 seconds left in which you can add ingredients, so get that raw malt in there because if you don't the recipe fails. But don't do it too early, that messes it up too. 20 teppy seconds is actually plenty of time - IF you are paying attention.)
  • Wait until the beer is done. You do NOT seal this beer. Once it completes it's brew phase it goes into the fermentation phase, in which it counts backwards from 2400. This will take about 40 teppy minutes. IF there was a seal time, you would just click 'seal' at the right count. There isn't, so you don't seal until it is all done. Then you take the beer and it will tell you what you got. Label the barrel with the flavor, VP Fruity Dry Black Orange in this case.
  • You're done. pick up your beer kit and go home :)
• The above instructions are commonly abbreviated like this:
  • VP Fruity Dry Black Orange
  • Cots 3969, -383
  • Start: 115 H, 4 RM, 45 BM
  • End: 10 RM
  • Seal: None (or Open)
  • Note that no one bothers to tell you, "1 beer kit, 1 barrel, 25 water, and 60 wood." You need this for EVERY beer you try to brew. Don't forget to take it with you! (voice of experience ;)

Common Beer Abbreviations
RM = Raw Malt
LM = Light Malt
MM = Medium Malt
DM = Dark Malt
BM = Burnt Malt
H = Honey
or for Wheat, it's W instead of M.
Also please note that Barley is never used in making beer. If you see a recipe that says barley, it MEANS Malt.

Please note that, once you get the hang of beer, it is usually a good idea to brew several barrels at once - at least if you are planning to supply festys or banquets it is :)

Okies, a few more points now:

• Most beers must be brewed in specific locations. This is because the yeast that makes them changes from place to place. It never changes in a given place, but as you move from one place to another it changes. It is important to get your beer kettle in the exact coordinate specified for the recipes to work. (Some recipes and locations are a bit flexible, but why learn the hard way?)
• Note that beer takes a full teppy hour to brew. I usually allow 1.5 hours of real time for this. Plus the time needed to travel to the location. And hope you didn't forget anything....
• It's common to have 3 times you need to do something during the process for it to work....
  • 1. Add Start ingredients. You try to get these in during the first 20 seconds or so.
  • 2. Add End ingredients. You try to get these in during the last 20 seconds or so.
  • 3. Seal the kettle. You try to do this EXACTLY when it says. A second late is better than a second early. Some locations and recipes are forgiving if you do the seal time wrong, others are not. Again, why learn the hard way?
  • 4. This is not common, but sometimes a recipe will call for you to add something in the middle. So if you see something like, "25 MM (588)" that means add 25 Medium Malt when the brewing timer reads 588 (about 10 minutes before it is done)
• Ingredients must be in your inventory for you to be able to add them. And don't forget to empty your pockets first if you have a lot to carry. (Your finished barrel of beer will weigh 100 db regardless of how much ingredients go into it.)
• You can only add ingredients during the brew phase. During the fermentation phase, you do nothing except wait for the right time to seal it.
• Once you have sealed the kettle you can leave it and come back later...much later...as much later as you want, and your beer will be fine. (If it turns out it did not work, then it wouldn't have worked anyway. Leaving it sit in the beer kit is harmless. If it is a No Seal beer, you can leave it as soon as you add the last ingredient.)
• VP Beer is good for one teppy week, Potent for one teppy day, and beer with no VP or Potent on it for only one teppy HOUR. (This time is measured from the time you take it out of the beer kit and put it in the barrel.) This ONLY matters for drinking it, not for festivals, banquets, or spirit distillation. Spoiled beer is fine for everything but drinking.
• You will get your barrel back when you drink, brew ambro, or distill sprits. However you do NOT get it back from banquets. The table eats them. :(
• The links at the top of the page will take you to the places I find most of my recipes. I'm always glad to supply locations and recipes if I have them. (Contrary to popular belief, I don't brew beer because I enjoy it, I brew it because I NEED it. Someone put me out of business, please! :P)

Hopefully after you read this and go make the beer listed, the other guides will make more sense. ~Shiv

Hathor Beer Recipes

Here are recipes for all doable Hathor beers. (VP Nutmeg is undoable.) These are not the only recipes that will work, any VP beer with the right flavor will work. These aren't the only places these recipes work, and these aren't the only recipes that work in these places. What they ARE is a complete set of Hathor beer recipes that will work all here on this one wiki page. :D I thought it might help. (If you need help understanding the format, see above.) Note that many of these beers can satisfy two different Hathor requirements. Also, 'hint' of the flavor is just fine, it doesn't matter how MUCH the flavor is in the beer, as long as it is there. (I don't bother noting the strength of flavors myself, since that is only useful for drinking beers. I am mainly concerned with satisfying festival and banquet requirements.)

• VP Banana
  • VP Fruity Spicy Sweet Black Banana
  • Karnak 1983, -1341 (SE of CS by Mosaic)
  • Start: 120H+45BM
  • End: 40DM
  • Seal: None

• VP Barley and Cinnamon
  • VP Spicy Sweet Brown Barley Cinnamon
  • 7L 1571, 1765 (East of CS, not far)
  • Start: 32MM+10DM+4BM+100H
  • End: 8RM+15LM
  • Seal: 1500

• VP Barley and Date
  • VP Fruity Sweet Brown Barley Date
  • Sinai 3009, 4289 (West of CS, not far)
  • Start: 70MM+71H
  • End: None
  • Seal: 1420

• VP Barley and Honey
  • VP Dry Barley Honey
  • LE 995, 6985 (NW of CS)
  • Start: 15LM+30MM+20H
  • End: 55MM+20H
  • Seal: 1200

• VP Cherry
  • VP Fruity Cherry
  • CotS 3489, -181 (West of the Orange spot below, keep following the road.)
  • Start: 115H+101BM
  • End: 20RM
  • Seal: 335

• VP Nutmeg is not doable, you need a reroll festival.

• VP Orange
  • VP Fruity Dry Black Orange
  • Cots 3969, -383 (NW of CS, follow roads. See above for details.)
  • Start: 115 H, 4 RM, 45 BM
  • End: 10 RM
  • Seal: None (or Open)

Making Ambrosia
Once you have your beer, take it to a kitchen. For Hathor ambrosia you will also need 1 Cobra Blood. Click the kitchen, recipes, ambrosia. Select the beer and the cobra blood. Give it a descriptive name. For example, if I am making VP Barley ambrosia for myself I name it , "Hathor: VP Barley: Shivani"....if I am making it from one of the beers above that can satisfy two requirements, I include both in the name. For example, "Hathor: VP BARLEY Cinnamon: Shivani"...that tells me I brewed it for my VP Barley requirement but I could also use it for Cinnamon if someone else needed it. You will get the barrel back. And it WILL take the WHOLE barrel of beer to make one ambrosia.