experimental beers with a botanical twist
Hibiscus flowers, Mexican giant hyssop, and epazote or Mexican-tea together impart an amazing floral taste, a bit of citrus-like tartness, and a rich pink color to this lightly hopped beer.
A terroir-ific beer using herbs from the back forty (sweetfern and mugwort) and locally grown base malt from Appalachian Malting in Portage, PA.
Brewed on 6 July 2018 in London, with sloes picked and frozen the previous year. I added juniper berries too, because gin.
Sweet gale or bog myrtle is a classic northern European gruit ingredient.
Fraoch, or heather ale, is a legendary unhopped beer from Scotland, said to date back to Pictish times.
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.
I realized the other day that I approach writing poetry the same way I approach brewing beer.
Coffee stout, but with chicory.
A hopped alcoholic root beer with mostly wild-harvested roots and herbs and a bock-ish grain bill.
A summer in London gave unparalleled opportunities to exploit terroir through local or regional malts, hops, herbs, fruit, and water.
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.