Mugwort Spicebush Stout
Mugwort and Indian sarsaparilla are an excellent combination; that’s why I brew with them so often.
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Sweet flag
The aroma was unmistakable, musky and strong, with hints of nutmeg, ginger, cinnamon—the quintessence of spice.
Meadow in a bottle
Up until that moment, I’d been intending to make some kind of very standard beer style—an IPA or a porter—and simply substitute yarrow for the usual hops.
Summer Meadow Ale
My idea was to flavor a summer ale with a mix of common meadow plants, all gathered at the time of brewing, and thereby to try and capture the essence of a midsummer meadow. Much to my own surprise, I seem to have succeeded on the first attempt!
Ground Ivy Gruit Ale
I’ve never found ground ivy to be anywhere near as bitter as the books say, but it could be the wild stuff I use tastes different from British or cultivated varieties.
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.
Juniper-Ginger Beer
Juniper forms the dominant note, resiny and vaguely citrusy, supported by the camphor quality of yarrow and the spiciness of ginger. The bitterness is mild, equivalent roughly to a standard wheat beer.
Homebrewing made difficult in 72 steps
Apparently possession of homebrewing supplies combined with seditious views can now get you charged with terrorism in the USA.
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.”
The promise of translucence
Bottling beer is complex enough without having to worry about cleaning all the bottles yet. If they’re already clean, all they need is a soak in sanitizer solution.
Brewing without a recipe
This was the first time in many years that I didn’t carefully weigh and measure everything and write it all down for future reference. But I have to say, it felt liberating not to.
