Gruit Ale with Kveik
One of the herbal beers I typically make, but using the yeast (kveik) from Norwegian farmhouse beer.
experimental beers with a botanical twist
One of the herbal beers I typically make, but using the yeast (kveik) from Norwegian farmhouse beer.
One of my typical gruit blends meets White Labs Trappist Ale (aka Monastery) yeast.
A hopped alcoholic root beer with mostly wild-harvested roots and herbs and a bock-ish grain bill.
Since I’d made elderflower wheat beer at the beginning of the summer, I had to make elderberry wheat beer from the same backyard tree at the end of the summer.
Fennel, licorice, lemon balm, coriander… YUM. A delicious backdrop to a delicious beer.
A Belgian-style wheat beer with elderflowers from the back garden tree in London.
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.
A malt-forward, porter-like beer with a nicely balanced blend of root-beerish flavors
Red raspberry imperial mugwort stout and raspberry-black currant wheat beer.
A light, refreshing, warming beverage with a very well-balanced flavor profile. Does it taste like root beer? Not really; there’s nothing caramelly about it. More like a spiced pilsner.
This was my other stand-out beer of the winter 2014-15 brewing season. The idea was to make a vaguely Neolithic-style ale inspired by archaeological findings in Britain.