experimental beers with a botanical twist
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.”
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.
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.
It’s, uh, crisp and floral, medium-bodied, dry! (Can it be all those things at the same time? You sure hope so.)
Metheglin = spiced mead. A very festive drink.
The small tree known as sassafras (Sassafras albidum) was once one of the most prized plants of North America.
Aniseroot (Osmorhiza longistylis), a close relative of sweet cicely (O. claytonia), would represent a new brewing ingredient for me, and I can’t find any mention of its use as a brewing herb online or in print.
A partial mash-extract beer featuring a great many delicious spices.
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.
During this maize beer communion, in place of “happy Easter,” the Raramuri will say to one another “bosasa” – “fill up, be satisfied, be contented.”
John Gerard in his Herbal did not stint in portrayals of plants for which the only “vertues” were aesthetic.
Even before I read the column, I found myself saying the words “Zulu Brew Route” out loud, over and over.