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The art of the brew
The art of the brew

This is by no means a definitive guide to wurm brewing but more so a crash course I was asked to put together. The following may contain spoilers so please be aware that if you like to discover things on your own you have been warned.


As you will want to increase this skill to get the best ql of brews I would suggest using the strawberry method. Simply put, plant strawberries, harvest, replant, juice and repeat. This method gives a daily supply of experience towards your beverage-making. Added bonus, just carry the juice around with you instead of water and use that for drinking.

The Basics: (Not covering Juices, teas, lemonade, vinegar, etc.)

Items suggested/required:
Measuring Jug
Wine Barrels
Wood Scraps (various wood types that are NOT fruit)
Nearby water source (well, fountain, large water barrel)
Stills (If you plan to make hard liquor)

Beer, Ale, Stout, Pilsner, Brown Ale, Cerbers Triple Hops, Root Beer, Nicrolis Gingerbeer, Bitter, Pale Ale, Porter, etc.

Additional items needed depending on recipe:
Hops or Herb

Use lore on the cauldron to get the proper measurement of water needed and adjust with the measuring jug as needed. Once cooked, empty wort into a wine barrel, activate a wood scrap and right click the wine barrel to choose to create a fermenting beer. Your choice of hops or herb and your choice of wood scrap type will determine what type of beer will be made. Happy experimenting...

Red Wine, White Wine, Rice Wine, Mead, Cider

Additional items needed depending on recipe:
Fruit press
Green and/or Blue Grapes
Cooked rice
Green Apples
Maple Syrup

For the Wines just fill a barrel to half and mix in syrup for the other half. Mead is simply honeywater and cider is aged juice. As above, once the mixture is complete use a wood scrap to create the fermenting wine, mead or cider.

Gin (flavored), Whisky, Rum, Vodka, Moonshine, Brandy (flavored)

Additional items needed depending on recipe:
Fruit (various)
Fennel Seed
Red Wine

Hard liquors are the most time consuming of them so I will list them in two stages.

First, the mash stage. Depending on the recipe toss in your cereal/veg, sugar, water and/or fruit and cook it into a nice mash to put in the wine barrel. Like above, you will need to activate a wood scrap to create the fermenting product and wait to start the next stage. Of course if you are making brandy then you can ignore the mash comment. :-)

Second, distilling stage. Now that the days have passed you are ready to fire up the still and get drinking. However, stills are set to run at .40kg drip rate an hour so this may take awhile. Through my own testing a 75ql still fueled with 1 peat will run for about 2 1/2 hours resulting in about 1kg of distilled alcohol. So if you can get your hands on 5 of these and just let them burn while you're offline you can look at distilling about 5kg a day which isn't too shabby. For comparison a flask only holds .25kg, so 20 flasks a day.

Happy Brewing!

Final Note: Like in the real world where beer goes stale, fine wine and spirits will get better with age (ql will go up over time).

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