In the second part of this series, I’ll be looking at the Brewer’s Guild.
When a guild hires a team captain, they look for qualities such as strategic thinking, leadership skills and motivational ability. The Brewer’s took a different approach and went for a drunk who loves nothing more than starting a bar brawl. The other players respect this, and will loyally follow Tapper’s barked commands, even if they seem a bit muddled sometimes.
A Tapper (or Tapster) is a tavern keeper who taps kegs or casks (literally hammering a tap into a keg through a seal).
Nobody is quite sure why Scum is let on to the pitch. He doesn’t do much, other than providing tactical advice to any players too inebriated to notice he’s a cat.
Scum is a filmy or frothy layer of matter that forms on the surface of a liquid often found on top of brewing beer.
Inventively spiteful, sharp tongued and mean spirited, Friday was born in to the Brewer’s Guild, and has only ever known it. Her ambitions are to rise to Guild Ball captaincy one day far off and to somehow be safe from the turbulent and ever revolving line-up changes that the guild’s power struggles subject the side to.
I have no idea why she is Friday – any thought? It’s Friday so time for a beer?
Hooper is the hard-core soldier of the Brewer’s Guild, an unapologetically imposing and unrelenting man, who has never been known to back down from a fight in his entire life. With ambitions of becoming warlord of the guild, he never hesitates in leading a charge into the opposition.
A Hooper is an archaic English term for a person who aided in the building of barrels by creating the hoop (wooden or metal ring) for the barrel.
Spigot was the best of the best in the old days. Ask any of the old timers, and they’ll tell you stories you won’t believe about how good he was. Until he fell for the drink… Several team changes later, and the Brewer’s Guild took him on. He isn’t the most reliable player, but he has managed to turn certain defeats in to surprise victories with a hint of the old talent.
A spigot (“tap” or “faucet”) is a valve for controlling the release of a gas or liquid. It is the thing that is hammered into barrels to release the beer.
Stave is known as The Artillerist for a good reason. He is an expert at catapulting huge barrels of beer at the opposition, knocking them to the floor in a shower of shattered wood and explosive ale. His massive bulk make him a tough proposition to take down.
A stave is a narrow length of wood with a slightly bevelled edge used to form the sides of barrels.
Stoker is the stocky Master of the Stills employed by the Brewer’s Guild. He has a reputation for being an unhinged pyromaniac. If you see him in action, you know this to be an understatement when the opposition finish the game as little more than scorched earth.
A Stoker is someone whose whose job is to tend a fire to keep it burning. Usually used to describe someone whose operating a firebox in a steam engine but occasionally used for someone keeping wood burning stills operating.
Esters are a fruity flavour and aroma produced during fermentation that can vary in taste and aroma between pears, roses, bananas or other light fruits. In very high concentration it can create a solvent-like flavour.
Esters are formed in beer by the esterification of ethanol which is the primary alcohol in beer. Ethanol combines with fatty acids and a molecule called acetyl coenzyme (ACOA) forming ethyl acetate. Ethyl acetate’s flavor varies from a light pear-like character to solvent-like in high concentrations.
Other alcohols present in the beer may also combine to produce additional esters. For example isoamyl alcohol will combine and produce isoamyl acetate which tastes like bananas in low concentration. This ester is the distinct banana flavour that is the defining characteristic of Bavarian Hefeweizen.
In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), and water, known as liquor, and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.