Just an interruption before we go on with more about the exhibit. Earth Eagle's was the colonial, Scorbutus, a Colonial-inspired ale.
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We used a mix of barley, wheat, oats and parsnips in the mash. We used molasses, East Kent Golding hops and spruce tips in the boil. We did two barrels, one with maple sap and the other with H2O.
Now, more about the exhibit. Visitors will learn about colonial homebrewing, the rise of 19th century industrial breweries and their owners including brewer-magnate Frank Jones and the current, innovative wave of craft brewers.
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The exhibit runs through Oct. Elizabeth Farish is the curator of the exhibit. We have bottle openers, matchbooks from the 19th Century and Earth Eagle's original brewery—a three barrel system made out of beer kegs. He really did shape our city. When we talked to the brewers, they really wanted to make original recipes and I went to the Atheneum to find some but there were no recipes, I only found references to things like spruce tips and molasses. John Forti curator of historic landscapes harvested cardamom and ginger from the greenhouses. The brown porter recipe is biased off a 's Porter recipe found in the huge amount of historical brewing information that Elizabeth Farish from Strawbery Banke put together for us all.
A lot of the recipes mentioned in this research called for molasses, sometimes exclusively, to add flavor and fermentable sugars to the beer. One of the recipes called for ginger to be added to a strictly molasses based beer. Combining those two ideas the Puddle Dock Porter recipe came into being. I used a large amount of molasses in this beer to be sure the flavor came through to try to stay close to the traditional brews made in the early s. The ginger and the cardamom came over with John Forti from the Strawbery Banke gardens.
John, while digging up the ginger, also dug up some cardamom to see if we wanted to use it. Then after smelling it we decided that it needed to be added to the batch. A more contemporary draft version of each beer will also be available for tasting during the event. Chefs Evan Mallett of the Black Trumpet, Susan Tuveson of the Acorn Kitchen and Brent Hazelbaker and Taylor Miller of The Green Monkey will create "small plate" offerings to complement the beers, using local ingredients and spring harvested herbs, lettuces and vegetables from the Museum gardens, under the direction of Forti, curator of historic landscapes and Slow Food Seacoast advocate.
Museums learn so much from the objects that people leave behind. This week we will get up close and personal with all kinds of objects from the past and uncover the stories they have to tell. Use all five senses from touch to taste to investigate life in Colonial America through material culture. Unlock the secrets that objects hold to discover how people survived and thrived in the past.
Then engage in a variety of activities from cooking to games and experience what it was like to live years ago. Examine real historical artifacts up close and learn to uncover the historical tales that they have to tell. The week will culminate with the opening of the Young Curator Exhibition, which will remain on display throughout the season.
Explore how a museum creates an exhibit—from research to installation—and then work together to create your own. Meet curators, artists, and other museum professionals to learn skills and crafts that you can use to build your exhibit. At the end of the week, you will work with curatorial staff to install your completed exhibit on the museum site. This week we investigate the past through food!
Campers will explore different methods of cooking, concoct recipes some real and some from the imagination , taste new ingredients and have lots of fun. Travel through a year of holidays learning the surprising history of many of the celebrations that we know today. Use centuries-old recipes to make tasty treats from around the globe, discover traditional games and engage in holiday customs both old and new. Camp will culminate in the celebration of a new holiday created entirely by the kids. Investigate how foods have been grown, harvested, preserved, cooked and eaten through time.
Try out a variety of period recipes on the hearth and 19th-century cookstove. Learn about convenience foods from hardtack to TV dinners. Discover foods that immigrants brought from all over the world and explore how dining etiquette has changed through time. And even create and cook your own recipes. Girls and Boys are invited to step into the world of the most beloved doll characters in history.
Throughout the week, campers will be immersed in different time periods , , and to learn about the dramatic changes that occurred as America became an industrialized society. Campers will be kept busy with crafts, roleplaying activities, games, cooking and years of fun!
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Come experience the magic of the past! Get sorted into one of the houses at Strawberry Banke, then spend your days with students in your year taking classes in Potions, Herbology, History of Magic, Care of Historical Creatures and much more.
Portsmouth
Engage in hous e competitions of historical games and find out which house will win the cup! Back by popular demand, we are offering another week of living history for campers ages 6 — With different time periods and different characters, kids can do one or both sessions of Living History Week. Crafts and cooking, costumes, games and entertainments bring the time period between the Great Wars to life. Stories Alive!
Strawbery Banke Museum
Our youngest campers venture into the past using books as their time machine! Meet roleplaying characters, play games and make historic crafts during this fast-paced, three-hour morning program. Bake on an open hearth, make historic candy, study in a 19th-century school, write secret coded messages and more!
Times change but adolescents have always played a part in history. Participants will learn theatrical techniques, dress in full costume, use old-fashioned tools and materials, and engage in historical research methods to learn how to portray a person from another time.