Stinging Ale

For the first 200 years of its existence, the existence of stinging ale was kept a secret by the brewers' guild. Given the long process it took to make and how enjoyable it was to drink, they felt that it was best served as something only they could drink, almost as a reward for their hard work in making sure the rest of the population was able to get drunk when they pleased. A traitorous member leaked the secret, however, and the rest of the population quickly began yearning for a taste. The guild, however, would only sell it at a very high price, meaning that only the wealthy could enjoy it. Over the years, as its production became more efficient, the occasional lucky innkeeper would be able to afford a bottle.

Stinging Ale was first discovered during the 8th century when a brewer was going through old notes of his and discovered coordinates for a cask he had buried to ferment five years prior and then forgotten about. The cask contained water, yeast, and the bark of the Griylew tree, which had previously been noted for its sweetness. The resulting mixture was noted for its smell, taste, and its strong, relaxing quality, more than making up for the hangover that would usually result.

The ale is best drunk at night, as the relaxation makes it difficult to get any work done. It's not recommended to drink more than three tablespoons in a serving, as that can make it difficult to walk back home. Most innkeepers will take you to a back room if you order it, so that the smell does not irritate the other customers.

Some elite student societies at the University of Reznok have been known to use Stinging Ale in their initiation ceremonies, even though it is technically banned under school rules.

A stretch of fields is reserved for burying the casks where the ale ferments. They are kept under heavy security to protect them from anyone seeking to take a cask for their own.

During the fermenting, the Griylew bark turns into sludge with can then be used in the making of scented candles.

Leaving it underground for too long past the five year span can result in the ale becoming toxic to drink.

Brewers sell stinging ale directly to establishments, although the process is heavily regulated (more later). Reselling is technically illegal, but is known to still exist.

The casks must be reinforced with steel to prevent them from breaking open should they be knocked over.

Only inns and restaurants that have been open for at least 10 years are permitted to serve stinging ale. It is also not allowed to be displayed out in the open for fear of it being damaged.