Yonderian cuisine: Difference between revisions

Beer is a very common and culturally and historically important part of Yonderian cuisine, with countless local and regional breweries producing a wide variety of beers. Imported beer accounted for only 8% of total volume sales in [[2016]], indicating that beer sales in [[Yonderre]] are dominated by domestic brands. The lasting impact of Yonderian beer brewing is seen worldwide;  [[S. Tuburgensis|‘’S. Tuburgensis’’]], the yeast instrumental in brewing modern [[Lager]] beers, was developed by chemists at [[Toubourg Monastery]] in service of their brewery in 1866, and indeed the word [[Lager]] itself is of [[East Gothic language|East Gothic]] origin, with ‘’Lagerbier’’, literally “Camp beer”, being the beverage of choice of encamped Yonderian armies since the early renaissance.  

Beer is known to have been brewed in [[East Gothica]] since at least 3000 BC, although early Gothic beer might not be recognised as beer by most people today, often being spiced with fruits and herbs and the primary difference being the usage of {{wpl|Myrica|bayberry}} in place of {{wpl|Hops|hops}}. Hops were introduced from the [[Holy Levantine Empire]] in the early ninth century and prompted more organized brewing. Beer was brewed on a domestic basis, with many households brewing their own relatively low-alcohol beer in cellars, nicknamed {{wpl|Kellerbier|’’Kellerbier’’}}, literally “Cellar beer”. Stronger ales were generally only brewed at courts or alehouses, supplemented by either locally brewed or imported wines and liqeurs.

Wine has been grown in southern Yonderre since at least 1000 BC, although it wasn't until the eighth century that teachings as well as new grape sorts from the [[Hole Levantine Empire]] enabled the [[East Goths]] in [[Södarland]] to more effectively organize their efforts. Following the mid-fifteenth century [[Conquest of Joanusterre]] by the knights of the [[Order of the Obsidian Sparrow]], large-scale brewing of wine, beer and herbal liqueurs bagan in the new monasteries and abbeys. In the early sixteenth century a large tax was levied on wine in a futile attempt to curtail excessive drinking which lead to a monumental increase in the brewing of beers and liqueurs instead.