Yarrow Beer

cbraun77s · 01-28-2012, 11:46 PM

Anyone have any experience brewing with yarrow.
I brewed an ale with local wild yarrow, wormwood, and homegrown hops.
First a warning- you do not need much yarrow. The plant was much more potent than it tasted raw and in a tea. I used about 12 ounces in a 15 gallon batch. Second- it has a very distinct flavor and bitterness. It is overwhelming at first. But, after 6 months I have become accustomed to it and enjoy. AND LAST- BE CAREFUL. This plant produces a psychotropic effect. No one in my drinking and brewing circle has dared to drink more than 2 pints.
I would love to hear if anyone else has explored with this ancient herb, as I plan to re-brew (with a lesser amount) this summer.

**jonmohno** · 01-29-2012, 12:49 AM

Ive used it and the recipe from joy of homebrewing " oh gope yarrow" I used dried yarrow from the healthfood store and i even used less than half the recommended fresh yarrrow reccomendation, i still think i used to much. I also used sweet gale and hit my numbers with that. It turned out just a touch milder than an exact lemon taste, not quite as tart but close.Although it was refreshing like mild lemon beer i do think there is a kind of awareness you get from it. I think it just bittered with a very lemon likeness to it. Fresh yarrow is recommended so im thinking its totally differnt. Wormwood is a different story though i didnt use that.But am curious.

I consider it a summer quencher like unsweetend lemonade tart dry crisp clean refreshing light and tart. THe tartness seems to mellow out some over time they are going on over 8 months bottled currently and im not exactly drinking them too fast. I almost wonder if it was because i bottle conditoned around 80 degrees unintentionaly that made it this tart?Then again it could be its bittering effects,and i still used too much somehow or something. I did a 2 gallon batch and used .2 oz although i used a cheap scale which doesnt weigh extremely accuratly it could have been .4 oz dried max.

cbraun77s · 01-29-2012, 01:11 AM

I would not describe my experience as a tart flavor at all. Interesting....of course there are many varieties of yarrow and my wild native plants could be vastly different than what you got from the store. Was your fresh addition picked yourself?

**jonmohno** · 01-29-2012, 01:15 AM

No i only had dried available. What kind of taste were you getting?

KraphtBier · 01-29-2012, 02:10 AM

Do tell...I'm becoming more and more interested in ancient herbs to bitter/flavor my brews. I haven't heard of yarrow in a beer before and I would love to know more about the plant and its historical use in brewing (if there is any)

**jonmohno** · 01-29-2012, 02:22 AM

There are books on ancient herbs for brewing,7 bridges co-op sells them,im shure you can get it on amazon or something too. I just wish i could commercially obtain a good ancient beer like this, and now i have a vision of future commercial beers,seems to be the trend in brewing to raise the bar or be unique.I happen to enjoy Rogues Juniper pale ale alot its different i dont know if ancient but i enjoy some of those differnet type beers. Im shure beers will become more out there with time.

cbraun77s · 01-29-2012, 03:18 AM

Sacred and Herbal Healing Beers is a great, great, book. If interested I will post some highlights from the Yarrow section.

**LexusChris** · 01-29-2012, 04:18 AM

I have been using yarrow (along with wormwood & sweet gale) in my gruit ale recipe. I kept it to 1oz yarrow in the boil, and 1oz yarrow in the primary.

I've read that the fresh flowering tops are extra potent, but I am having a tough time imagining 12oz in 15gal of beer... wow! I may have to try a slightly bolder addition sometime soon..

I've also found a use for yarrow with a metheglin (mead). It provides a very nice drying finish to the mead's sweetness. Plus, the aromatics are so nice!

--LexusChris

**bwomp313** · 01-29-2012, 04:48 AM

Quote:

Originally Posted by LexusChris

I've also found a use for yarrow with a metheglin (mead). It provides a very nice drying finish to the mead's sweetness. Plus, the aromatics are so nice!

--LexusChris

yarrow in mead sounds awesome, i think i have to try this

cbraun77s · 01-29-2012, 12:01 PM

Quote:

Originally Posted by LexusChris

I have been using yarrow (along with wormwood & sweet gale) in my gruit ale recipe. I kept it to 1oz yarrow in the boil, and 1oz yarrow in the primary.

I've read that the fresh flowering tops are extra potent, but I am having a tough time imagining 12oz in 15gal of beer... wow! I may have to try a slightly bolder addition sometime soon..

I've also found a use for yarrow with a metheglin (mead). It provides a very nice drying finish to the mead's sweetness. Plus, the aromatics are so nice!

--LexusChris

I have used wormwood in several metheglins to give a complexity of flavor. I usually am not fermenting with honey in the summer, but may have to do up a batch with yarrow.
I only use fresh yarrow, as I have fields of it in the woods near my home. It is potent to say the least. I still have well over 10 gallons of it, as it is only sampled when you have the freedom to be giddy and dancing.