There one may find ales the color of palest straw to those almost black, from sweet cloying beers to ones bitter enough to peel the tongue, and brews weak enough for weaning or strong enough to scour pots. An inn's brews are often stored in kegs, the result being that they are lively, and not at all flat. Upon pouring one from the keg, the mug will overflow with the most joyous foam. But one should time their visits well, for the ale from the top of a keg will gush, leaving one with but a sip or two of drink, while that from the bottom will be flat, with the barest hint of a head. It is interesting to note that the practice of the Ivinian is to plunge a hot poker into the tankard, stirring up the life in the ale, and giving the brew a mighty head of foam.
Most water is unsuitable for consumption, and wine too expensive for daily drink.
Milk is wholesome, but best used in cheese. The language requires no less than three words for this wonderful beverage. The former is a generic term for any malted beverage, while the latter is used for those brews made with hops 4 . The great abundance of ale fashions has already been mentioned. Small beers and ales are the most common.