History
Krassic Flaskguard grew up around the craftspeople and workers in Orsholon City. The Vengeful Rock has been in his family for hundreds of years, serving the workers from the Industrial District nearly round the clock.
As a child, it seemed the art of brewing ales, lagers and meads came naturally. It has often been joked that he was fed from a growler before he had teeth. While Other Dwarven young men were testing each others’ strength or challenging each other to a fight, Krassic was at his father’s side learning the brewing crafts. He developed a keen sense of smell, being able to identify hops, grains, and of course, spirits just by the scent. On more than one occasion, patrons have tried to stump him with a new spirit they have encountered, only to have Krassic identify the ingredients in seconds.
Krassic is actually a fairly friendly individual, for a Dwarf. This is probably something learned from working with his father. No one wants to go to a pub where the owner is cantankerous.
Over the years, Krassic has expanded the brewery’s offerings, with an eye toward catering to as many different tastes as possible. Whether it’s a dark, almost metallic ale resembling a blood drink, or a light honey mead that reminds one of of the highlands, Krassic spends much of his time working on new and different spirits.
In 1143, Krassic married a young Elven woman, to the dismay of his parents, who expected him to marry a Dwarf. She is a hard worker, and the family has grown to accept her as one of their own. She is the light in Krassic’s life, and if he is not at the brewery, he spends every remaining minute with her.
Achievements
Education
Employment
Failures
One of Krassic’s first meads was a concoction of syrup from a tree found at the edge of the Aca Forest which is sweet to the taste, and the addition of mushrooms. His plan was to have something that was sweet, yet earthy, similar to how a beet tastes.
No one had ever used the syrup to create a mead, and the idea intrigued Krassic. So, he prepared the mixture, added his typical yeast to the mead, and set in a cool place to begin fermenting.
Approximately 2 weeks later, the brewery was rocked by a loud explosion. Apparently, the syrup supercharged the yeast, and the production of carbon dioxide was far more vigorous than had been expected. The glass fermenting container shattered from the excess pressure, and the fermenting room was sprayed with a noxious mess of the syrup/mushroom sludge that was sticky and had the odor of dirty socks.
It took more than a week of cleaning to get the goo off everything in the room, and the scent lingered for more than 3 months.
Relations
In addition to supplying their own patrons, Krassic and his crew brew specific flavors of mead and ale for pubs and taverns. Elindine Raelle of Enchanted Jackal Pub and Royston Ranald of the Dragon's Stein Tavern are both regular customers, purchasing mead and ale from Krassic by the barrel.