A terroir-ific beer using herbs from the back forty (sweetfern and mugwort) and locally grown base malt from Appalachian Malting in Portage, PA.
experimental beers with a botanical twist
The dried flowers of German chamomile (Matricaria recutita) and Roman chamomile (Chamaemelum nobile). The genus name comes from the Greek chamaimēlon, “earth-apple,” referring to the apple-like flavor.
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.