beer and wine types
Being a fan of medieval brewing, I noticed that the alchohol types listed are very modern (with the exceptions of the fantastic types, of course).
In the middle ages, beer was quite different from the beverage of today.
Small beer and ale, which is probably about equivelent to weak beer on the table, was actually very flavorful, filled with actual bits of grain, protien, and carbohydrates. It was drunken in great quantities (probably around 8 pints a day by every man woman and child), and was a stable of the diet.
Double beers and ales were cooked twice, and were twice as strong. This would be regular beer on the chart. There was also a thing called double double bye, a kind of barly wine, which was twice as strong as double beer.
Other medieval beverages are watered wine, mead (probably equal to unwatered wine), spiced wine made with wine, honey, and spices (red was called hippocras and white was called clary), also probably equivelent to regular wine, as well as liquers and cordials, which were distilled wine beverages probably equivelent to elven wine on the chart.