Summer Meadow Gruit IPA
Is there really such a thing as a gruit IPA? you may be wondering. Well, there is now!
experimental beers with a botanical twist
Is there really such a thing as a gruit IPA? you may be wondering. Well, there is now!
A terroir-ific beer using herbs from the back forty (sweetfern and mugwort) and locally grown base malt from Appalachian Malting in Portage, PA.
One of the herbal beers I typically make, but using the yeast (kveik) from Norwegian farmhouse beer.
One of my typical gruit blends meets White Labs Trappist Ale (aka Monastery) yeast.
A hopped alcoholic root beer with mostly wild-harvested roots and herbs and a bock-ish grain bill.
My first new experiment worth writing up since last year’s Pennsylvania Native Plant Gruit Beer, where I first tried brewing with sweetfern (Comptonia peregrina) in a big way. This time I combined it with some other reliable brewing herbs for a trans-Atlantic gruit.
A malt-forward, porter-like beer with a nicely balanced blend of root-beerish flavors
A partial mash-extract beer featuring a great many delicious spices.
Braggot is half beer, half mead. I brewed this way back on July 24, 2002, when honey was cheap and when my technique involved a LOT of herbs, usually including roasted dandelion root.