experimental beers with a botanical twist
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.
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.
This experiment confirms that Comptonia peregrina is the best all-around native North American “hop substitute” I’ve ever used.