Dream Life

Tria history around noon on April 21, 2018.

A liquor tasting hosted by the Blacksmith Guild began.

The total headquarters of the blacksmith's guild and the liquor brought in by each branch exceed one hundred barrels and are behaved in the tents that serve as their respective booths.

Thirty top-fermented types of barley such as ale, twenty bottom-fermented types of barley such as lager, twenty red and white wines, and ten other types such as apple liquor have been prepared this time.

Around thirty barrels line up at the total headquarters of Ars, which brought in the most liquor.

Organized by region, there will be about thirty Als headquarters, about twenty-five Primus branches, about fifteen Wellburn branches, and about ten different branches each of Periclitle, Doctus and Fortis, with roughly one hundred liquors gathered in the village of Lasmore.

Further barley is served not only from the village's barley, but also from nearby Kilnarek and Bogwood several barrels at a time.

It would not be excessive to brand it as the world's largest liquor and food festival, since it is not participating in major countries, cities, such as the Holy King of Lukes, the United Kingdom of Lax Sartooth and the commercial city of Aurelia, but this has never been done before.

This time, there is a lot of alcohol at the headquarters of Ars because of its relative proximity and being the organizer of this event, but comparable to it is the branch of the Imperial capital of the Caerm Empire, Primus.

I was told by Gunter Fink, Branch Manager, that this was the intention of the Imperial senior aristocrat Marquis Seawell, and that the Primes Branch had the support of the Marquis Seawell in order to strengthen its relationship with the Lockhart family.

It is not often that the blacksmiths of the blacksmith guild go out with nobility. The Marquis Seawell family, who are not particularly Takemen, have had little contact with the Blacksmith Guild to date. This time he was explained by the Marquis that he was so cordial as to give “booze” to the Lockhart family that he was also to receive full cooperation in the production of distilled liquor, with the support of the Marquis.

The Marquis' thought is to use this opportunity to strengthen his connections with the Blacksmith Guild and sell ingredients that are even more self-contained specialties. Not only will his connections with the Blacksmith Guild be available for politics, but he will also use it as a sales channel for his own liquor afterwards.

Gunter said, "I've got all the booze the Plymouth blacksmith thinks is delicious!," he laughed sumptuously, "because the Marquis told me I should have a lot of booze," and told me why he brought in a ton of booze in a sense of course.

There was certainly a lot of variety. Especially caught my eye is the brewed liquor I made because I squeeze sugar cane. This time it hasn't been transported, but there are other brewed liquors made from various grains, as well as sparkling liquors made from corn and rye.

(If I distill this, I can do bourbon and rum as well as glen whiskey. I can't make it here, but if the distillery can be in many places, there will be more types of "spirits” at once... just any rice liquor...)

With that in mind, Liddy and Beatrice have heard admirably.

"Are you going to be able to get a new drink? Liddy said," What kind of booze is Beatrice? "When I hear it, the gaze of the dwarves around me pierces me simultaneously.

Beltram stands for, "What kind of booze is that? When can you do that?," he asks with a serious look. I had no choice but to laugh bitterly.

"The ingredient for distilled liquor is brewed liquor. This is the only variety of brewed liquors that will ensure more variations in distilled liquors. Well, I'll think about it when I get a distillery in a lot of places."

Dwarves' eyes shine in my words. Ulrich said, "Are you saying that we can still have a drink that Nong and the others have never had? I'm looking forward to that!," he said to the gauge note next to him, "Right. I'm not looking forward to it. Gahahahaha!" he laughs lavishly and slaps my back with a basin.

I admire how famous blacksmiths look so happy with the word "booze," and you can only be happy with the "booze” story. I'm so proud of you, "he said.

"I didn't expect this much of a booze guy to tell me," or "I'm no match for you," he gave it back with a laugh. If you are undeniably silent, there will be a blast from all around you.

"Heh heh... I really am. You seem happiest when you're thinking about alcohol...... hehe"

When Liddy said that in tears, Beatrice said, "I sure am! Hahahaha!" she laughed loudly, and Mel also had a full smile, "That's really right".

Sharon doesn't say anything, but he's laughing the same way, and Dan has this subtle look on his face that he endures that he can't laugh.

"It's not just about booze," he argues, "is it about food?" and is instantly plunged in.

"I don't deny it... well, okay," I get caught too and laugh.

I wanted this happy time to last forever with laughter.

Go around each booth. In addition to the usual members around me: Liddy, Beatrice, Mel, Sharon, Dan, Theo, Selah, Sophia's brother, sisters, and, Luna.

Luna hides herself so that she clings to Mel, whom she trusts most, and hardly responds when Serra and the others speak up.

I just looked at burgers and gelatos that somehow reminded me of the original world and seemed to be squeaking something, but I didn't know what I was talking about.

This time it's liquor and food, but it's sold for a cheap price. Ulrich and the merchants said it was fine for free, but when they did it, there could be people out there who just got it and couldn't eat it, and vice versa, and decided to split the cost but collect a certain amount of money.

The price is reduced to one piece of copper coin (ten e (ale) = about one hundred yen) and one piece of large copper coin (fifty e) even if the price is high. The quality is out of step, but the image is a mock shop such as a school festival.

Back at the Lockhart family booth, there was a crowd there.

The dishes served in our booth are fried fried fried chicken and fish, sandwiches and burgers stuck in bread, plus a simple pizza baked in a stone kiln, and gelato made by the magic of me and Sharon.

Apart from us, fried food seems to be served at the Black Pond "Black Ruff" pavilion, etc., and is becoming recognized as a specialty of Rasmore Village. I especially like the Dwarves, and they lose it from fried buckwheat.

Sandwiches in bread are simple ham sandwiches and smoked salmon sandwiches. Maid length Molly's baked bread is so fine that that gastronomer Viscount Radford praises it, and this also sells to fly. Moreover, hamburgers grilled on iron plates with vegetables were rare or very popular.

The pizza didn't know how to make the dough so I use the bread dough as it is. Prolonging it thinly with cheese and vegetables - onions, herbs, dried tomatoes, etc. - is the appropriate kind of "pizza toast modoki” with bacon and salami on it.

I make ketchup moddies with dried tomatoes and they are well made for the nasty sake. There are many people who buy beer with one hand because they like it widely from children to adults, but especially to go with lager type beer.

The most popular of these was Gelato. I don't know the correct definition of gelato, but it's added sugar, fruit juice, etc. to warmed milk, cooled and hardened with the magic of a pseudo-perche effect while mixing, and even though it's still not a hot season, it sells to fly.

By the way, corn is made from waffle corn, and it seems to have a reputation for being rare in that it can be eaten from vessel to vessel.

The flavour is simple milk flavour, berry-based fruit liquor - the alcohol is flying - and there are three kinds of mint. If I use the ingredients that were brought in, I can add a little more variation, but I didn't have time, so I make it three kinds.

This gelato, but there were so many annoying inquiries from the merchants. I told her that the magic of the pseudo-perche effect could only be used by me and Sharon, so she would need a magician of water attributes to make ice for cooling, but she was begged by several merchants to tell me what she really wanted me to do. Furthermore, those who want to buy it exclusively continue to do so.

At that time, I was drinking at various booths and a little drunk. Some of that drunken momentum made the merchants compete in an easy auction with a sense of play.

The way it was made was simple in itself, exciting in addition to my thoughts if I didn't think it would be a big amount, and ultimately Plymouth merchant Bart Robbins competed down for 10,000 C (krona).

As far as I'm concerned, it was fine for free, but I don't mean to cut the merchants' motives. Still worrying about making money with 10,000 C's, or 10 million yen, Robbins himself thanked me again and again with a hocky face.

I was curious, so I asked him why, and he told me, "My Lord Viscount Radford has advised me to enter into an exclusive agreement if anything is likely to be sold in the Rockhart family dishes," he told me. On their way here, they met with the Viscount returning to their territory, where they were advised.

I could somehow read the Viscount's thoughts. I guess I'll spread this kind of story and make the public think that the pipe with the Lockhart family is thick and keep in touch with them frequently.

Not only was the stall troublesome for the Lockhart family, but two hours quickly passed by checking the temperature of the barrel in the venue and even treating the intoxicated.

As I went around the venue again with the Liddies where I had a little leeway, the merchants were vigorously advertising in the booths of each city.

"Fortis specialty, it's a chicken cheese grill! It's just Fortis red wine!" Or, "Periclitle, who doesn't eat this guy?" Rock Boar's Vanilla Skewer! Periclitle ale would suit you best! "The voice is ringing.

For once, as I thought, they advertise on a set of dishes and booze. In fact, there were some subtle combinations, but they settled in a place that was easy, and I would look at what looked delicious in it.

White beer, a beer for Ulrich people, at the booth of Ars headquarters - made from wheat, not barley. German Weitzen is famous - for matching the thick white sausage baked.

"Well, this intestinal stuffing is the best thing for this guy. Eat, eat," he recommends.

Give him a glass jock for himself and have him put in a white beer. Slightly cloudy but well foamed, the sweet and fruity aroma characteristic of wheat tickles my nose.

(Just right acidity...... I don't really like Weitzen with strong acidity but this is delicious......)

When I was thinking about it and savoring it, it was quiet around me. Ulrich said, "How about that?" but the people around me seem to be listening to what I have to say.

"Like I said before, it's really delicious. It smells slightly sweet like apples or peaches, but I don't dislike it. I guess I brought it to be in the best shape for this one. If the fermentation progresses any further, it should give rise to acidity. Well, do you want some sausage?"

Ulrich said, "I know just fine!," he slaps the bassin and back, and immediately cooks the sausage, which was boiled, in a net himself. Orders had arrived in Ulrich's white beer around.

(I thought it was a silk grind, that's a surprisingly coarse grind. What's with the spices and the herbs? I know about white pepper and shoga and parsley...)

It is not too tight because it is lightly broiled after passing through the fire with boil, and the aroma of the baked eye adds to the taste of pork.

Pour in the white beer with the pork fat remaining in your mouth. The sweetness of pork and the freshness of spices are complemented by the distinctive fruity aroma of white beer, which adds even more flavor.

"Sure this combination is good...... isn't this sausage better than it was when I ate it at Ars? I think the spices have changed.

When I speak to myself, Ulrich says, "You know what I mean!" and give a look of surprise.

That surprise is more surprising to me, "No, you know what I mean, normal. Hey, Liddy?," he tells Liddy.

"If you ask me, I feel that way... but I don't remember exactly what it tasted like to eat six months ago."

Beatrice also nodded at Liddy's words and said, "I did think it was delicious in Ars, but I don't normally remember it".

Mel and Sharon are the ones on my side at times like this, but Mel just shook his head with a pull and said nothing, and for some reason Sharon was pointing at another.

(Am I abnormal? I don't like eating it every day for almost ten days, but I think I'll remember...)

There is a huge laugh coming from all around the exchange.

Ulrich said, "That's Zach! Gahahahaha!" he laughs lavishly.

"I thought you said dishes were important for booze. So I asked the artisans who make it if they could taste better. Then bring me dozens of intestines. I picked the best one there. It's not just Noon. Gaelnotes, Georg and the rest of us are doing the same..."

Looks like he ordered the craftsmen making sausages and ham to improve their flavors after we left.

"Now the Guild's bowels are a little specialty. If the craftsmen are too busy, they are so busy. Gahahahaha!"

Originally, the Ars neighborhood was famous for sausages and hams, but the blacksmith guild used the finest ingredients, but not so much for flavor. It seems that the improvements were made because of what I said at the banquet that would make it taste better if I had a little more creativity.

That's a good thing, but I was only worried about one thing.

(I feel like the craftsmen are struggling... it should have been pretty hard to make sausages. Did you make dozens of samples of it and take it? I guess I panicked...... I'll have to watch out for a few remarks from now on......)

Then taste the black beer - the stout type - which is a push of the gauge note.

Smells like coffee with brown sugar sweetness and a touch of spiciness.

Here again, Gaelnote is staring at the flickering look on my face, "What do you say? I've heard." Apparently, he's concerned about my reaction to seeing the taste of liquor from other branches.

"It's the best black beer for a good drink. I wonder if something beyond winter tastes better than summer. I think it's a better balance than when I drank it in the fall?

Gaelnote didn't seem to know what I was talking about for a moment.

"Yeah? Really? I didn't realize I drank it every day. What do you say, Ulrich?

Ask Ulrich for his thoughts on drinking black beer on the side. Ulrich also tilted his neck,

"... I'm not sure. As usual, the black beer at Gaelnote just seems delicious...... for any reason?

I answer Ulrich's question "somehow," but I was thinking of something else in my heart.

There are no refrigeration facilities in this world. Lager type lower fermented barley liquor is brewed in a cool place like a basement, but the brewing of upper fermented barley liquor like this stout is often done in ordinary houses.

As Ars is in the highlands, it is also a relatively cool land in summer, but the temperature nevertheless rises considerably in high summer. Since brewing is done by yeast action, changes in temperature should lead to changes in taste. This time it was made earlier in the spring and the slow fermentation may have mellowed the flavour.

Gaelnote got better at what I said was delicious and said, "Eat this guy. This is the best thing for this beer," he said, poking out a plate with dried apricots and dried salami.

First, pinch the salami covered with white mold around you. This white mold salami, but not pork, uses the meat of a demon called the rock pig Rockbore. Pork salami is too strong for my taste, except for this white mold salami.

The nutty aroma of the skinned area goes hand in hand with the taste of pork aged for more than six months, which goes well with beer and red wine. I especially like the sweet feeling of the stout with strong salt and spices and the scent of wild blood, so much that I brought it back from Ars to the souvenir. Not only that, but sometimes they carry it to distilled liquor regular flights (scotch liners).

"This salami is really excellent. Especially with this black beer..."

Gaelic notes snort satisfactorily when I squeal like that. For some reason Ulrich, lying next to him, looked a little remorseful.

(Are you even making any bets? Okay, dried fruit...)

As you might be surprised, the combination of dried fruit on black beer fits quite well. I don't know about it in the public, but at least I liked it and at the pub I was pinching dried pineapples, cherries, raisins, etc. while licking my black beer with my little one. Although it was always seen with strange eyes by my colleagues who went out for drinks with me when I did this.

"This dried apricot after salami is exquisite. It tastes and harmonizes the fat in my mouth. Plus it adds to the sweetness of this black beer. But how long have you liked this combination? Six months ago, I thought you said," What are you eating? "

Gaelnote looks in the direction of the day after tomorrow and falls in love with "Wow, I've always thought Noon was delicious".

Later, Georg Stoke, Oigen Hauser, Johann Vilt, Wood Leavengart, Luc Broich and other veteran protagonists recommended me to drink and cook.

Crispy pilsner-like beer and chicken skewers, slightly more frequent brown ale and hard-based cheeses, fruity red wine and meatloaf, neat white wine and trout poile, apple liquor (seedle) and soba flour udder (garret) … Sometimes I was just in the mood and all of that was delicious.

That's fine, but thank you. These veterans are moving strangely. I was feeling overwhelmed by my words.

"Well, let me tell you what you're up to," he says a little awesome, but Ulrich and the others, without looking at me, said, "What are you talking about?" and fall in love.

"Fair enough. If you don't want to say so," he said, giving a relief look.

"I thought I'd have you hang out with me for fun later, but I'm sorry. I had a good time with alcohol."

In my words, "I thought we were having a good time with booze!" "and the seven are astonished to see their voices together.

"Oh, I thought I'd show you here that there are some uses and drinks like this, but I'm going to let someone else see the flavor"

Seven people look at my words and discuss them in a whisper with Boso. After Ulrich said, "I don't know what else to do," I started talking.

"Actually, the seven of us made a bet. It's a bet that whoever serves the liquor you like the most will get a cup of the Zach collection."

"I knew it. But you can't possibly say which is the best."

Saying so, Gaelnote jerked off his beard, "That's right, but try to get Sharon or Mel to listen to me later..." Toshiori said.

Apparently the event was over and where I was distracted I tried to use Sharon or Mel to hear it out.

"Well, bye. It's like playing. in a booze seat," Oigen said, and the other six nodded.

It's a drunken play, and I don't think I'll ever get a glimpse of it, and I'm like, "Okay. I'll tell someone later," I told her with a laugh.

By the way, what I thought was the best was a Gaelnote black beer to my liking, and I'm telling them through Sharon.

■ ■ ■

Not only has the first Dwarf Festival been more exciting than expected, but it has also had a lot of impact on liquor and food culture since then. I quote a statement by Ignacious Radford on that, "Changing Liquor Culture in the Tria Continent".

"… the dishes prepared by the blacksmiths of Ars at the first Dwarf Festival attracted tremendous support. It is said, in particular, that the intestinal sausage chosen (selected) by the master craftsman Ulrich Drexler himself later became the prototype of the“ white sausage ”of the Ars specialty… Also, the white mold salami brought in by the famous artisan Gaelnote Graver became a reputation in the Imperial capital, and many salami were made around Plims. The peasants who make salami wondered if there was a way to eat salami well that would not be sold, and one time they realized it would go well with the" pizza ”dishes served by the Lockhart family. Cheese is also made in many rural areas in the southern realm of the Empire, and this pizza spread all at once. But in Imperial Capital, this dish, which is hard to eat with dripping cheese, was called a country dish, and it did not spread inside. It's been a long time since this prejudice disappeared... '

And Gelato is also mentioned.

"... Bart Robbins, who purchased Gelato's manufacturing method from Sir Zacharias, hired a dedicated water attribute magician, immediately began selling in Teito. The Plymouth boys, who have no eyes for rare things, are quickly fascinated by this gelato... But the manufacturing methods obtained are not that complicated, and the stores that imitate them soon appear and disturb. In addition to independently improving the manufacturing methods obtained, he made numerous trips to the village of Rasmore for further improvement… Robbins' Gelato store advertised that by constantly placing thirty different gelatos," you can enjoy another flavor even if you eat them every day for a month ”. This was supposedly Sir Zacharias' idea... that Robbins later stated that he had purchased the manufacturing method at 10,000 kronas" if you think you have advised Sir Zacharias, it was a very cheap purchase ”..."