User:Delan Han/Sandbox

(Note: The following guide is designed to help increase the depth an consistency of writing for primarily Trill characters, but can be used by anyone. It is also designed to help provide a similar variety of drink types to the Trill culture. Where as Earth has countless numbers of beer and wine varieties, in the Star Trek universe many, if not most, other species/cultures simply have a single variety Thorian Brandy, Bajoran Tea, Trill Wine. The hope is this guide will give people playing Trill characters the ability to have a favorite variety of wine, or a preferred brewer. As a note, NO list in this guide, from variety of wine, to producer, should be considered exhaustive. All players should feel free to expand on the list as they need or want. I've included a number of option for those players who simply want to just pick something and write and don't have the time or inclination to go into super detail creating something new.)

A Beer, Wine, and Spirit Lover's Guide to Trill

Like most species in the Federation and beyond, Trill has harnessed the process of fermentation to produce a variety of alcoholic beverages. Falling into similar categories as Terran beverages, they have fermented a variety of grains to produce a product similar to beer, fermented the juice of a berry known of juilea to produce a vast varieties of drinks similar to Terran wine, and distilled a mixture of grains and spices down into a unique spirit. This guide includes details on a number of the agricultural products used to produce the drinks, as well as details about the various types of alcohol and their producers. This guide does not cover every producer or variety of fruit and grain used in the industry and Trill, but does cover a number of the more famous and well known.

Agricultural Products

While there are exceptions most grains and fruits on Trill have a higher carbohydrate content that their Terran analogues. Research suggests that this additional, easy access to sugar is what allowed the Host/Symbiont relationship to flourish and support the additional energy needs of the joined pair. This results in alcohol that either has a higher alcohol content or sweeter depending on where the fermentation process is stopped.

• Grains
  • Lesh - A grain similar to Terran barley although it has a higher sugar content. Lesh is by far the most common grain used in beer production
  • Beaskar - Often used as a supplemental grain in beer production to help mellow out the sweet taste from the Lesh
  • Teta - Used to add spice notes to beer, but most commonly used in the production of a spirit called wansat
• Fruits
  • Juilea - When someone mentions wine on Trill they are referring to the drink made from fermenting the juilea berry.
    • Wines produced with juilea result in one of three types, Pale wines have, at most, only a hint of color, Amber wines are a deep orange to orange red color, and Blush wines fall somewhere between the two. Most varieties can make either pale or amber varieties, depending on the production method, varieties are often only used for a specific type.
    • Selective breeding over innumerable generations has resulted in the creation of hundreds of varieties of juilea. Some haven't been produced in decades, others are produced in only select regions, while others are common varieties across a number of production regions. Below are listed a number of the more common and/or famous varieties, and their most common type of wine, it is no where close to an exhaustive list
      • Tetali
      • Ashkina
      • Actani
      • Actani-black
      • Ullia
      • Ullia-pale
      • Helastin
      • Envatinani
      • Kanten'ani
      • Padian
      • Banadal
      • Vaneret

Beer

While they have beer, they lack the variety that Earth or Bardeez has. Trillan grain holds more starch per gram than Terran analogues, and this leads to two classes of beer produced, beers with higher alcohol content, and beers that are a little sweeter. Over time this lead to brewers correcting for either the harshness of the alcohol or the sweetness of the un-fermented sugars, by adding in extra flavors to the brew. There is some region by region variation, although at this point in time you can find just about any style of beer in any region. Brewers in colder climes favored warming spices for their products, temperate breweries leaned towards various herbs, and small set of brewers from tropical regions made use of what amount to citrus analogues. Below is a short list of brewers organized by region as with any list in this document it is not exclusive or free of exceptions.