Not all the beers I’ve made, only the successes — and only those that feature herbs, spices, or wild fruit. The newest are at the top, but that doesn’t necessarily mean they’re the best, because I’m kind of a slow learner. In fact I may be growing duller with age.
- Kveik Rye with Mugwort, Spruce, and Oak Apple Galls
- Sassafras IPA with Kveik
- Summer Meadow Gruit IPA
- Spruce IPA
- Ground Ivy Gruit Porter
- Sleepytime Lager
- Chai Lager
- Mole Negro Stout
- Mexican American Ale
- Appalachian Gruit Stout
- Sloe Stout
- Belgian Gale Ale
- Fraoch Porter
- Gruit Ale with Kveik
- Abbey Gruit Ale
- Chicory Stout
- Appalachian True Root Beer
- Elderberry Wheat Beer
- Ginger-Angelica Gruit Porter
- Elderflower Wheat Beer
- Sweetfern Chamomile Gruit Ale
- Pennsylvania Native Plant Gruit Beer
- Brewing with red raspberries: two approaches
- Alcoholic root beer, Prohibition-style
- Meadowsweet, Heather and Gentian Gruit
- Fugwort Stout (A.K.A. Muggle Stout)
- Dark Lager with Mugwort
- Sleepytime Beer
- Sassafras-Black Birch Beer
- Juniper-Yarrow ESB (Extra Scandinavian Bitter)
- Mugwort Spicebush Stout
- Summer Meadow Ale
- Ground Ivy Gruit Ale
- Mugwort Chamomile Oatmeal Stout
- Juniper-Ginger Beer
- Calaguala Ale
- Sassafras, Cinnamon and Spicebush Metheglin
- Indian Sarsaparilla Gruit Ale
- Yarrow Gruit Braggot Ale
