Beverages

(Revised May 2004)

This category includes period beverages, including beer, wine, mead, infusions, and non-alcoholic drinks. If the entry is an infusion, the alcohol may NOT be home-distilled, and the entrant should not be counted off authenticity points for store-bought alcohol.

Beverages; Novice

Documentation

0-8 points. Judging and scoring for Documentation is based on a graduated level of knowledge and discussion of the components of the item. For Novice level, a 3x5 card is the minimum required, but more is encouraged. Any discussion beyond listing of the criteria below, on period practice, any conscious compromises or research is encouraged and should receive higher points than simply listing the information. Verbal feedback during the judging, how well the entrant understands the process of the creation of their item beyond what is written, can enhance the Documentation score. Give score based on the following:

  • Description of entry including some of the following: country of origin, period of origin, characteristics of style for that period.
  • Lists materials and skills used to complete the beverage.
  • Lists methods and tools used to complete the beverage.
  • Research and reference: cites at least one source and one visual or descriptive reference, or two of either.

Authenticity

0-8 points. Judge this at the Novice level, keeping in mind any plausible/explained deviations or substitutions from authentic period equivalents (reasonable substitutions for elements that are too toxic, too expensive or too rare). Efforts to achieve a completely authentic item (except those items that are unsafe) will score best.

  • Form/function-is it a period beverage (apparent knowledge or application of period practice).
  • Methods of creation-preparation, fermentation if applicable, aging/storage, filtering, and bottling are appropriate to period and consistent.
  • Materials used-ingredients, grain, fruit, herbs, etc. are period.
  • Design, style—period recipe, or entrant’s own recipe that follows period styles.

Complexity

1-5 points. Rank the ambition of the entry, not the workmanship, based on the following. Judge the entrant at the Novice level, keeping in mind that not all period items are complex.

  • Scope of endeavor (# of beverages, amount of detail or work involved in making it).
  • Difficulty/variety of recipe used: kit vs. period recipes or entrant’s own recipe.
  • Difficulty/variety of preparation techniques attempted (aged in wooden cask, grew own fruit/herb, harvested own honey, used no modern filters or equipment other than for safety, ground own spices, etc.).
  • Difficulty/variety of ingredients used.
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. Judge the entrant at the Novice level, based on the following:

  • Appearance-color, depth (please note that period equivalents did not have the modern filtering techniques available and would not have the clarity expected in modern drinks).
  • Aroma.
  • Taste.

Overall Quality

1-4 points. Evaluate the work as a whole, rating the aesthetic effect and appeal beyond the mere technical proficiency. Consider how you react to the entry (intuitive response) and other items not previously addressed. This is the ‘wow’ factor; following are some examples to consider, but the category is not limited to these.

  • Completely authentic from the ground up.  -OR-
  • Unique or outstanding display or attempt at period presentation.  -OR-
  • Logical creative endeavor within a period methodology (creativity/individuality).  -OR-
  • You want to take it for post-revel tonight.

Beverages; Intermediate

Documentation

0-8 points. Judging and scoring for Documentation is based on a graduated level of knowledge and discussion of the components of the item. Intermediate level documentation should have at least minimal discussion of the components involved. More in-depth discussion or period practices or conscious compromises is encouraged and should receive higher points. Verbal feedback during the judging, how well the entrant understands the period practice and process of the creation of their item beyond what is written, can enhance the Documentation score. Give score based on the following:

  • Description and some discussion of entry including the following: country of origin, period of origin, characteristics of style for that period.
  • Some discussion of materials and skills used to complete the beverage.
  • Some discussion of methods and tools used to complete the beverage.
  • Research and reference: cites more than one source and one visual or descriptive reference, includes a reference sheet (bibliography) or cites sources in a standard format (endnotes, footnotes, parenthetical, MLA, etc.).

Authenticity

0-8 points. Judge this at the Intermediate level, keeping in mind any plausible/explained deviations or substitutions from authentic period equivalents (reasonable substitutions for elements that are too toxic, too expensive or too rare). Efforts to achieve a completely authentic item (except those items that are unsafe) will score best.

  • Form/function-is it a period beverage (apparent knowledge or application of period practice).
  • Methods of creation-preparation, fermentation if applicable, aging/storage, filtering, and bottling are appropriate to period and consistent.
  • Materials used-ingredients, grain, fruit, herbs, etc. are period.
  • Design, style—period recipe, or entrant’s own recipe that follows period styles.

Complexity

1-5 points. Rank the ambition of the entry, not the workmanship, based on the following. Judge the entrant at the Intermediate level, keeping in mind that not all period items are complex.

  • Scope of endeavor (# of beverages, amount of detail or work involved in making it).
  • Difficulty/variety of recipe used: kit vs. period recipes or entrant’s own recipe.
  • Difficulty/variety of preparation techniques attempted (aged in wooden cask, grew own fruit/herb, harvested own honey, used no modern filters or equipment other than for safety, ground own spices, etc.).
  • Difficulty/variety of ingredients used.
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. Judge the entrant at the Intermediate level, based on the following:

  • Appearance-color, depth (please note that period equivalents did not have the modern filtering techniques available and would not have the clarity expected in modern drinks).
  • Aroma.
  • Taste.

Overall Quality

1-4 points. Evaluate the work as a whole, rating the aesthetic effect and appeal beyond the mere technical proficiency. Consider how you react to the entry (intuitive response) and other items not previously addressed. This is the ‘wow’ factor; following are some examples to consider, but the category is not limited to these.

  • Completely authentic from the ground up.  -OR-
  • Unique or outstanding display or attempt at period presentation.  -OR-
  • Logical creative endeavor within a period methodology (creativity/individuality).  -OR-
  • You want to take it for post-revel tonight.

Beverages; Advanced

Documentation

0-8 points. Judging and scoring for Documentation is based on a graduated level of knowledge and discussion of the components of the item. Advanced level documentation should have a thorough discussion of the components of the item, explains the rationale behind methods, materials, skills and tools, provides illustrations (if available), references and notes, as well as any original research or experimentation. Any conscious compromises should be explained. A summary page is helpful if the documentation is exceptionally in-depth, and more detailed work can also be put in appendices. Verbal feedback during the judging, how well the entrant understands the period practice and process of the creation of their item beyond what is written, can enhance the Documentation score. Give score based on the following:

  • Description and discussion of entry including the following: country of origin, period of origin, characteristics of style for that beverage.
  • Thorough knowledge or discussion of materials and ingredients used to complete the beverage.
  • Thorough knowledge or discussion of methods used to make the beverage.
  • Research and reference: very complete sources and visual or descriptive references (period recipes), includes a bibliography and cites sources in a standard format (endnotes, footnotes, parenthetical, MLA, etc.).

Authenticity

0-8 points. Judge this at the Advanced level, keeping in mind any deviations or substitutions from authentic period equivalents (reasonable substitutions for elements that are too toxic, too expensive or too rare) must be plausible and explained. Efforts to achieve a completely authentic item (except those items that are unsafe) will score best.

  • Form/function-is it a period beverage (apparent knowledge or application of period practice).
  • Methods of creation-preparation, fermentation if applicable, aging/storage, filtering, and bottling are appropriate to period and consistent.
  • Materials used-ingredients, grain, fruit, herbs, etc. are period.
  • Design, style—period recipe, or entrant’s own recipe that follows period styles.

Complexity

1-5 points. Rank the ambition of the entry, not the workmanship, based on the following. Judge the entrant at the Advanced level, keeping in mind that not all period drinks are complex.

  • Scope of endeavor (# of beverages, amount of detail or work involved in making it).
  • Difficulty/variety of preparation techniques attempted (aged in wooden cask, grew own fruit/herb, harvested own honey, used no modern filters or equipment other than for safety, ground own spices, etc.).
  • Difficulty/variety of ingredients used.
  • Extent of original work or ideas.

Workmanship

1-5 points. Rank the quality of execution and success of the entry. Judge the entrant at the Advanced level, based on the following. Please keep in mind that some period drinks are not pleasing to a modern palate and if that was the intent of the entrant, do not count off.

  • Appearance-color, depth (please note that period equivalents did not have the modern filtering techniques available and would not have the clarity expected in modern drinks).
  • Aroma.
  • Taste.

Overall Quality

1-4 points. Evaluate the work as a whole, rating the aesthetic effect and appeal beyond the mere technical proficiency. Consider how you react to the entry (intuitive response) and other items not previously addressed. This is the ‘wow’ factor; following are some examples to consider, but the category is not limited to these.

  • Completely authentic in presentation and background.  -OR-
  • Unique or outstanding display or attempt at period presentation.  -OR-
  • Logical creative endeavor within a period methodology (creativity/individuality).  -OR-
  • You want to take it for post-revel tonight.