Ginger-Angelica Gruit Porter
Fennel, licorice, lemon balm, coriander… YUM. A delicious backdrop to a delicious beer.
experimental beers with a botanical twist
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.
Mugwort Spicebush Stout
Mugwort and Indian sarsaparilla are an excellent combination; that’s why I brew with them so often.
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, 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.”
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.
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