Donal O'Brien
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Master Donal O'Brien, OL (Brewing), OP
During Fall Crown Tourney of 2013, Master Donal was invited into the Order of the Pelican. He accepted and was elevated at Court by Sven IV and Cassandra II. He was elevated to the Order of the Pelican on 08/17/2013 at
Offices & Positions
- Baronial Libarian, Dreiburgen, 06/1999-Present
- Baronial Marshal, Dreiburgen, 10/2001-10/2003
- Baronial Marshal, Dreiburgen, 10/2005-10/2006
- Baronial Historian, Dreiburgen, 12/2003-Present
- Secretary/Exchequer of the Right Noble Brewer's Guild of Caid, 2005-2008
- Royal Brewer for Sven and Kolfinna, 2006
- Guildmaster of the Right Noble Brewer's Guild of Caid, 2008-2010
- Cooking/Brewing Regent, Collegium Caidis, Fall 2008-2012
- Ambassador for Ívarr and Elyn, 10/25/2008-6/27/2009
- Royal Brewer for Sven II and Kolfinna II, 11/2008-6/2009
- Companion for Edward II and Mora II, 6/6/2009-11/7/2009
- Baronial Camp Master, Dreiburgen, 09/2010-Present
- Royal Brewer for Sven III and Cassandra, 11/2011-6/2012
- Guildmaster of the Right Noble Brewer's Guild of Caid, 1/2012-Present
- Royal Brewer for Patrick II and Kara II, 6/2012
Event Staff
- Event Steward, Mons Draconis Anniversary 05/10-11/1997
- Marshal (Heavy Weapons), Dreiburgen Anniversary 2002
- Marshal of the Day, Dreiburgen Anniversary, 10/22/2005
- Marshal of the Day, Gallavally Anniversary, 04/15/2006
- Marshal of the Day, Mons Draconis Anniversary, 04/29/2006
- Co-Steward, Dreiburgen Yule, 12/03/2011
- Brewing Competition Coordinator, Highland War 2015, al-Sahid
Classes Taught
- Chainmail Jewelry, Collegium Caidis Fall 2001
- Collegium Caidis Spring 2001
- How to Make Your Own Vinegar
- Intro to Chainmail
- How to Make a Chainmail Coif
- How to Make Vinegars, Collegium Caidis Fall 2002
- Intro to Brewing with Therese of the While Griffin, Collegium Caidis Spring 2002
- Introduction to Cordials & Liqueurs, Collegium Caidis Fall 2003
- Introduction to Making Vinegar, Collegium Caidis Spring 2004
- Beginning Beer Brewing with Mistress Therese of the White Griffin, Collegium Caidis Fall 2004
- The Medieval Rosary, Collegium Caidis Fall 2005
- Syrups & Sekanjabins, Collegium Caidis Fall 2005
- Introduction to Making Vinegar, Collegium Caidis Spring 2006
- Herbs Plus Wort Equals Gruit Ale, Collegium Caidis Fall 2006
- Quick Meads, Collegium Caidis Spring 2007
- Brewers Roundtable, Collegium Caidis Spring 2007
- Is It Ipocrys or Hippocras?, Estrella War XXIII 2007
- Introduction to Marking Cordials & Liqueurs, Collegium Caidis Fall 2007
- What Have You Brewed Lately? - A Brewers Roundtable, Collegium Caidis Fall 2007
- Brewing 101 with Reinhardt Medebruer, Collegium Caidis Spring 2008
- Syrups, Oxymels & Sekanjabins, Collegium Caidis Spring 2008
- Honey Drinks, Collegium Caidis Fall 2008
- Aqua Vitae - A Short History of Distillation, Collegium Caidis Fall 2008
- Introduction To Making Cordials & Liqueurs, Collegium Caidis 2009
- Introduction to Making Vinegar, Collegium Caidis 2010
- Brewing 101, Collegium Caidis 2010 with Ingilborg Sigmundardottir
- Brewers Roundtable, Collegium Caidis 2011
- Honey Drinks, Collegium Caidis 2011
- Unusual Drinks, Collegium Caidis 2012
- Brewing on a Budget, Collegium Caidis 2012
- Port, Sherry, & More: An Introduction to Fortified Drinks, with Geoffrey Brewer, Collegium Caidis 2013
A&S Interests
- Journeyman in the Right Noble Brewer's Guild of Caid
- Senior Judge in the Right Noble Brewer's Guild of Caid
Recipes
Donal O'Brien's Brandied Lemonade
Ingredients:
- 4 cups of sugar
- 3 cups of lemon juice
- 4 1/2 cups of water
- 3 1/2 cups of white wine (9% to 12% abv)
- 1 1/2 cups of brandy (80 proof).
Procedure:
Combine all ingredients at once. Makes 1 gallon.
Donal's Basic Hippocras Recipe
Ingredients:
- 3 cups of wine (red or white)
- 3/4 cup of sugar
- 3/4 ounce of cinnamon sticks, cracked into small pieces
- 3/4 ounce of fresh ginger, chopped into small pieces
- 1/4 teaspoon of ground nutmeg
- 5 cloves, cracked into small pieces
- 25 black peppercorns, cracked into small pieces
Equipment:
- 1-quart glass jar with lid,
- measuring cups and spoons
- large bowl
- kitchen strainer
- small funnel
- coffee filter (optional)
- bottles
Procedure:
Clean and sanitize your equipment like normal. Pour 3 cups of wine and 3/4 cup of sugar into the quart glass jar. Attach the lid. Shake until all of the sugar is dissolved. Remove the lid. Add 3/4 ounce of cinnamon sticks (cracked), 3/4 ounce of fresh ginger (chopped fine), 1/4 teaspoon of ground nutmeg, 5 cloves (cracked) and 25 black peppercorns (cracked). Reattach the lid. Swirl the contents of the jar gently to mix all of the spices into the win. Let the spices steep for 1-3 days (12 hours minimum).
Place a large bowl on a counter. Place a regular kitchen strainer over the bowl. Remove the lid from the quart jar. Carefully pour the hippocras through the kitchen strainer. Try to remove as much of large pieces of spice as possible. For a clearer hippocras, rinse out the quart jar, place a small funnel into the mouth of the jar, place a coffee filter to the funnel, and carefully pour the hippocras through the coffee filter.
Bottle the hippcoras and share with friends.
Notes:
Hippocras goes back to at least 1390 and likely a century before. It is a sweetened and spiced wine used as part of a dessert course after feasts.
Hippocras can be made with any wine (red, white, blush or rose'). If you start with a very dry wine, you might need to add a little extra sugar. If you start with a sweet wine, you can use a little less sugar. Fresh spices will give you a more intense spicy flavor and aroma to the wine. Powdered spices add nice flavor but are very difficult to filter out of the wine.
