experimental beers with a botanical twist

ground ivy

Glechoma hederacea, A.K.A. gill-over-the-ground, or—especially in old brewing recipes—alehoof. Despite its reputation as a reliable hop substitute of age-old use, I’ve never been terribly impressed by it. Perhaps the strain that’s naturalized in the U.S. just isn’t very potent.

Ground Ivy Gruit Ale

Ground Ivy Gruit Ale

I’ve never found ground ivy to be anywhere near as bitter as the books say, but it could be the wild stuff I use tastes different from British or cultivated varieties.