Dream Life - 468 Episode Eight: Summer Dwarf Festival: Middle Story

The Summer Solstice Festival and the Dwarf Festival, as well as one of Dan’s weddings, were in solemn progression.

Dan’s wedding is disconnected and the two are back at the mansion to change their costumes.

At that time, they also held hands amicably and scattered a sweet atmosphere.

When I said that, I had to compartmentalize a liquor review, which could be the main event for the Dwarves, and I kept giving instructions to many blacksmith guild employees.

“Keep every bottle of white wine in a bucket with ice. Keep your Seawell wines cool for now. As His Highness the Viscount Radford instructs for fine adjustments. Me or Sharon will adjust the temperature if necessary… don’t get me wrong because the glass of distillery liquor is for distillers and dwarves…”

I give directions early on, but I still can’t get around to them. Liddy and the others are helping, but my burden hasn’t changed much because I don’t talk about booze.

“We’re ready to cook,” Beatrice says.

“I also checked all the barrels of beer. It may be a little too cold, but I think it’s probably okay,” Sharon reports as she wipes the sweat off her forehead.

“I’m done handing out wood tags for voting. The merchants are asking me when to start, what do we do?” Mel asks, feeling a little chopped up.

“Liddy needs you to keep your father and Ulrich. I’ll have an opening address soon.”

“Copy that!” says Liddy running.

Instruct Mel to “get started immediately, so you can inform the staff.”

Mel flips colorful skirts and gives instructions to the staff.

They wore colorful costumes like ethnic costumes that were commonly worn during festivals in the region. To keep it from getting too noticeable at Dan’s wedding.

Final confirmation will be made and the preparation will be completed.

Going up to the stage I set up with my father and Ulrich on the meadow south of Kanga Hill. The stage is made of earthly attribute magic, about twenty meters wide, ten meters deep and two meters high, making rock columns in four corners, placing a cloth instead of a roof, like a tent.

There were tons of stainless steel tanks I built in front of the stage.

There are scotches and brandies sent from every branch in here. However, only the number is swinging so that it is not known which tank is which.

“Then of the liquor review, we will have a distilled liquor review! For distilled liquor, Dwarves have three points per person, Scott Wishkies and thirty distillers have ten points per person, and you will be asked to add a dot to the liquor you think you are going to have. You can have it in pieces, or you can put it all in one. Please note that Dwarf’s tastings will be served one drink at a time…”

Officials will hand over the ballot papers while I explain.

This time, fourteen types of distilled liquor are listed from the main headquarters and main branches.

The breakdown is ten barrels of so-called malt whisky type with barley malt as the raw material, three barrels of brandy type with grapes as the raw material, and one barrel of lamb with sugar cane as the raw material. A barrel of Seawell brandy is also offered by the Marquis of Seawell.

Seawell Brandy tried to frame it separately, but there was a strong request from the Marquis to fight on the same mound as the Guild’s distilled liquor, which was to be put to a review.

Of course the lamb is from Phyllobisher, but it seems to be two years, not three. I saw the flavor, but the warmer climate was good or darker than I thought it would be.

Corn whiskey based on Netherton corn was not part of the maturation period this time.

It was also considered compatible with meals at the Brewed Liquor Review, but the distilled liquor is not suitable for meals, so only the liquor will be evaluated. It will also be evaluated by the biggest consumer, Dwarf, and a neutral position professional, that is, a distiller in this village.

The reason we don’t let the public in is because the distilled liquor is still Dwarves liquor and is not popular with ordinary people. It’s hard to tell people who haven’t had much to drink to appreciate it, and it’s not going to be fair, so I took it off.

The distillers are waving more points to appreciate the politeness of their work, etc. It’s still just young distilled liquor under five years old, and I expect the craftsmen to give me an assessment of their prospects for the future.

Nearly three hundred Dwarves flock to the tank. The staff were desperately handing over tasting glasses.

It will take more than an hour just to make a tour, so in the meantime we will move on to talking about the brewing liquor sector.

“I will now tell you how to vote in the brewing liquor sector! As in normal years, you will be asked to vote for a set of drinks and dishes with a view to compatibility (matching) with the knob. Find the right alcohol to cook with if you are proposing to cook. Of course, the other way around is fine. I also think it would be interesting to find the right dish for alcohol. However, the time limit is one and a half hours. We’ll start voting where the bells are at 2: 00 p.m., so decide on the combination by then.”

You can leave this one to the merchants who want to sell the dishes in, but the Dwarves at heart are obsessed with distilled liquor, so they only have about thirty minutes of real time. You have to find the right drink for your ingredients by then.

I exhale relief where I’ve come from, but I sighed unexpectedly when I saw the distilled liquor department.

Because of the appearance of Queen Katrina alongside the Dwarves.

“Your Highness, what are you doing?

I know the answer, but you can’t just not ask.

“Oh, I’ve found it. Ho ho ho…”

Though that said and deluded, he held the glass firmly in his hand and even got the ballot paper.

I let out another big sigh,

“I don’t mind you voting, but beware of drinking too much”

“Thank you, Mr. Zach,” the queen immediately began to line up.

By the way, I cautioned against drinking too much, but instead of worrying about my body, I just stabbed the nail telling him not to drink too much because I would be short of booze.

Leaving the main venue, the merchants were starting to sell in various places.

“It’s Aurelia’s finest cheese! I use cow’s milk grown on seawinded pastures. This dish goes well with wine and beer!

“It’s a pizza made with oil pickled ivy from Phyllobisher! It’s the most popular thing in the capital!

“One of the most popular burgers in the capital is fried white fish! Because beer goes great with fish fried burgers with plenty of tartar sauce!

Burger was sold by the Robbins Chamber of Commerce in Teito, which previously bought Gelato’s method, and this time again, the chairman of commerce, Bart himself, was in the lead in selling.

The Robbins Chamber of Commerce, formerly only a mid-sized food trading company, has now grown into a big enough store (oh yeah) to be an officer of a commercial guild.

I’m in the mood for it, and when I ask why,

“Because I don’t want to lose where I’m serving pizza”

“Are you at the pizza place?,” he said, uncommonly exposing his anger to a warm bert,

“They imitated the pizza we serve. I don’t mind that, but I’m starting to advertise that my place is original, and I can’t stand it in my stomach.”

There are no trademarks, patents, etc. in this world, and stealing and selling a method of manufacture is not a problem. That being said, it seems that mere imitation is subject to contempt.

“I’ve been trying to steal out chocolate making methods lately, too. Well, this one doesn’t lose because we have the strength of being coached directly by Zacharias, but I don’t like the heart of making money without trying.”

The pizza shop is run by a merchant named Monty Roser, but the name of the store is “Sarti Pizza,” and he keeps the “catch copy that he won’t get tired of eating it every day for thirty days” at the Robbins Chamber of Commerce gelato shop.

I heard about that, so I headed to a stall with a flashy sign called Sarti Pizza.

When I went, a guy in his mid-forties came out in a hurry.

“This is, Master Zacharias. Would you like our pizza?”

I order the “best recommendation,” as they ask me with thighs.

“How about a special pizza with Ezarington salami and the finest bacon, plus plenty of Fortis cheese, in the oil marinade of Phyllobisher’s eagle?”

After I say that, I give instructions to the clerk to “get it ready right away”. There’s a line of people waiting to bake it up, and it’ll be an interruption as it is.

“You just have to bake it in order”

“That’s not how…” I started to say, so I was stronger,

“At these festivals, we should try to avoid anything that might make someone uncomfortable. The fun festival around the corner is ruined. Still, I won’t take it.”

To put it that far, you just cared about your surroundings, and I’ll give you the goods in order.

Because I was relieved by the condition, I would sit in a nearby chair and look at the cooking hand.

The stone kiln is almost identical to what I used to make, and it’s authentic for the price. The way the dough is stretched isn’t bad either, it seems delicious from what I can see.

In the meantime, Liddy and the others procure beer and wine and wait for them to bake as they drink it.

About enough to burn up my share.

The diameter is about thirty centimeters and the fabric is thin. The aroma of roasted wheat and the aroma of sardines and salami give me an appetite.

“It is our proud pizza. We also have drinks, red wine near Teito.”

Red wine was not as dark as seawell wine, it was relatively light.

I took a bite, not bad, but it felt subtle. It is unbalanced because the thin fabric has the utensils on it.

“The material isn’t bad, but you can’t have an overall balance. I prefer it a little simpler.”

“Right. I would combine vanilla with cheese and sea lions. At least we don’t need thick-sliced salami and bacon.”

That’s what Liddy says and swallows the wine. Mel and Sharon seem to share the same opinion.

Furthermore, the temperature of the wine is being controlled to a lesser extent, and it is warming up, and the wine is flattering.

Only Beatrice surprisingly liked it,

“I don’t think I’m bad. I don’t care how long you’ve been around, it’s okay to eat well.”

That being said, it was not a prepared red wine, but a well-chilled beer that had been sourced elsewhere.

Apparently, the Chairman of the Chamber of Commerce was listening to our conversation, and he starts giving instructions in a hurry.

“Make it simpler! Think about taking advantage of the flavors of the ingredients!

I left the scene to see how it was.

Cooking and liquor begin to be served in earnest, accompanied by gorgeous music to enhance the festive mood.

An hour passes quickly and we return to the distillery venue. The Dwarves were still talking about “which is delicious”.

“Then please vote!

The Dwarves, who had not yet completed their vote in my words, begin to move.

Meanwhile, I found the Scots distillers and asked them for their opinions.

“To be honest, the quality is far better than it was when we started. For this minute, they might catch up within a decade.”

Scott had a glimpse of confidence that although that was the case with a serious face, he still couldn’t catch up for a decade.

“You’re right, Mr. Scott. Especially Seawell Brandy. The sooner we drank it, the more aromatic it was.”

Brandon says so, but they also do the so-called “blind tasting,” which they try so they don’t know the brand, and they shouldn’t know which is Seawell Brandy.

At the end of the Dwarves’ vote, it’s finally my turn to taste. This is a measure to keep the Dwarves from getting caught in my reaction.

We are starting to tally in the meantime and have plenty of time to spare.

I guess you’re worried about my reaction. Nobody moves and stares.

“We also have beer and wine. Don’t you have to worry about it?”

Saying so, he said, “Oh, yeah!,” he rushed to the brewing liquor venue.

Where the Dwarves are gone, we slowly ascertain the flavor.

Each was as distinctive as Scott was impressed. It was at a level where it would be a rough but adequate commodity, from the gentle that didn’t make Pete happy, to the heavy that made him gutsy, to the increasing degrees, or rather to the feeling of alcohol.

“I’d like to put you to bed for another decade. That would make it a more distinctive drink…”

So much so that I accidentally squealed.

“Right. I can’t wait to see how these liquors change because our distillery has tasted extraordinarily good after ten years.”

Scott answered my whine on my behalf.

At Brandy’s, I knew exactly what Brandon meant.

The Blacksmith Guild branches put it up and the Seawell Brandy was completely separate.

This is the difference between for Dwarves or for people in the Imperial Capital, where Seawell Brandy is designed to bring out delicate aromas, feeling like a young Italian grappa with a refreshing aroma of grapes.

What each branch on the other has put out is more gutsy and heavy, and I can barely feel the glamour. That’s not to say it’s unsavory, but at about three years of age, the armament rises to a scent-oriented seawell brandy.

The majority of judges are Dwarves, so I don’t know what kind of rating they are.

And an hour later, the distillery sector tallied.

Those in the brewing liquor sector are also closing the ballot, and this one is starting to tally. The Lockhart family clerks and guild staff have been doing aggregate work, and I am sorry, but I can only leave all this to those who can be trusted.