licorice

Glycyrrhiza glabra. Especially good in darker beers, as you might expect. Be aware though that it contains glycyrrhizin, a compound 50 times sweeter than sugar that will not ferment out.

Ginger-Angelica Gruit Porter

Ginger-Angelica Gruit Porter

Fennel, licorice, lemon balm, coriander… YUM. A delicious backdrop to a delicious beer.

Mugwort Spicebush Stout

Mugwort Spicebush Stout

Mugwort and Indian sarsaparilla are an excellent combination; that’s why I brew with them so often.

Mugwort Chamomile Oatmeal Stout

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.

Calaguala Ale

Calaguala Ale

Calaguala, A.K.A. samambaia, is a tropical fern with many healing properties. Combined with cinchona bark — herbal quinine — this ought to be “good for what ales you.”

Indian Sarsaparilla Gruit Ale

Indian Sarsaparilla Gruit Ale

A partial mash-extract beer featuring a great many delicious spices.

Yarrow Gruit Braggot Ale

Yarrow Gruit Braggot Ale

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.