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Alchemical Alecraft: Medieval Brew Lexicon
Challenging puzzle for experienced crossword solvers
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Across
  • 1. A sorghum variant whose stalks sometimes fermented as rustic gruit base
  • 3. Mixtures of herbs like myrtle and rosemary, pre-hop bittering blends
  • 4. Craftsman who transforms grain’s potential into sweet wort’s essence
  • 5. Playful nod to the bitterness bearer hopping into brews
  • 6. Aromatic seed spicing ales, evoking medieval herb garden whispers
  • 9. Ancient mineral additive sometimes thought to adjust water hardness in brewhouse
  • 12. Lighter malt often blended to soften robust barley’s character
  • 14. A scant spice adding sweet bitterness, linked to legendary ales
  • 15. Primary saccharified grain, basis for the crown of medieval drinks
  • 17. Tannin-rich growths prized for clarifying medieval ales with acidic bite
Down
  • 2. Resinous young shoots providing piney bitterness before hops’ dominance
  • 7. Obscure herb historically brewed for bitters, name hinting at 'tear of the sea'
  • 8. Flowering shrub imparting floral notes to northern Celtic brews
  • 10. Root used to bitter and darken before hops settled the score
  • 11. Dye from tropical seeds used to color medieval ales' radiant hues
  • 13. Bitter herb lending absinthe-like edge, once consecrated in medieval potions
  • 16. Compressed living fungus used for fermentation’s decisive spark
  • 18. Protein class affecting clarity and mouthfeel in malt’s liquid gold
  • 19. Bitter compound from wormwood, medicinal and flavoring for draughts

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