When brewing experiments go bad
What to do with a staghorn sumac wheat beer and a root beer stout that fail to live up to expectations.
experimental beers with a botanical twist
chamomile
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.
Sleepytime Lager
Lavender, chamomile and valerian root meet hops for a dark lager with an extra midnight-y nudge in the direction of bed.
Appalachian Gruit Stout
A terroir-ific beer using herbs from the back forty (sweetfern and mugwort) and locally grown base malt from Appalachian Malting in Portage, PA.
Sweetfern Chamomile Gruit Ale
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.
Mugwort Chamomile Oatmeal Stout
My tasting notes say only “very tasty and strong,” but the fact that I still remember how good it was five years later ought to tell you something.
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