WFRP: Breakfast at the Cowardly Tilean

Today I ventured forth to break my fast at The Cowardly Tilean. It is a rough and tumble place, where many sailors gather to drink and sing and fight. It is also a place where much gossip is circulated, many times shouted over the top of the seamens’ lungs, bawdy tales of inappropriate nature. As is the custom of this place, I was served smoked herring, bread, an onoin and an apple, washed down with a small jug of wine. All this for only a handful of pennies and it stood me until lunch! I picked up many interesting tidbits I intend to investigate further, as well.

A herring, some bread and a mug of wine

Adolphus Altdorfer
Bezahltag, Vorgeheim 12, 2523 IC

Beer in Altdorf

One of the most common beverages in the Empire is beer. In the old times the most common place of manufacture was in the homes of farmers and others with ready access to the basic ingredients water, barley and hops. During the last hundred years or so this tradition has changed, and as the cities of the Empire grow the process of brewing beer changes. Now it is far more common to find larger breweries in the cities delivering beer to nearby inns and taverns, or innkeepers with the necessary skills brewing their own beer. There are over a thousand dedicated breweries in the Empire, and a dozen in Altdorf.

Altdorf Brewery

One of the major changes to the brewing of beers was the Reinheitsgebot, passed by Emperor Luitpold in 2499 in celebration of his enlightened rule and the coming decennium. The new controversial purity law dictated that beer must be made up of water, barley and hops and no other ingredients and quickly divided the Empire in two schools of thought; urban and rural. In the countryside the law is considered a dictatorial whim of the ruling elite, whereas people in the cities embrace it as an important step in the development of the art of brewing beer.

Some of the secrets of the dwarfs have been revealed to the Imperial beer makers, but much of the dwarfish knowledge of the process of brewing beer is a closely guarded secret. Even though I have made enquiries with the dwarfen community I have been met solely by silence laced with hostility. Suffice it to say that true dwarfish beer is only served in the dwarfish taverns in Altdorf.

There are a variety of different styles of beer in the Empire and in Altdorf. Some of the most famous are of course the Bugman varieties, Seamu’s Lager, Korben’s Finest and Keigel’s Natural Pig Swill but the most popular brands in the capital are Burgomeister’s Brew (a pale, light-bodied, top-fermented beer), Altdorfer Alt (dark amber, hoppy), Imperial Stout (which is imported from the Moot), Altdorfer Weisse (pale, very sour, top-fermented wheat beer), Dunkel Schwarzbier (bottom-fermented, dark lager), Wissenland Hefeweizen (creamy texture and sweet flavour), Marienburger Alt (clean, crisp flavour), Kaiser Franz Märzen (malty flavor balance, an amber range of colour) and Border Princes Lager (bottom-fermented and very dark). The alcohol content is usually between 5% and 6% for most traditional brews, but some brands (most notably Dunkel Schwarzbier) have an alcohol content of up to 15%, making them stronger than many wines.

Adolphus Altdorfer
Festag, Nachexen 12, 2522 IC

Menu at The Burning Table

Before I left The Burning Table, the innkeeper Tafel was kind enough to give me a discount on the eggs, bacon and sops breakfast. And I must say that the Table serves some of the best sops I’ve ever eaten! It’s the usual bread soaked in broth, but Tafel adds a helping of apple cider to give it a special tang! Delicious, and I only had to pay 3p. Great fellow, that Matthias Tafel!

Adolphus Altdorfer
Angestag, Nachexen 3, 2522 IC

The Burning Table offers a fairly standard menu for Altdorf and the Empire. Nothing fancy, just something to fill your stomach and quench your thirst. Tafel offers fresh bread for free with every meal which is somewhat unusual, but something which makes his inn popular among the local residents.

°Altdorf Bezirks

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