Hey all, first post.
I live in South Korea, and after getting the hang of brewing, I'm starting to plan more brews using native ingredients. One of which is a medicinal mushroom called "Yeongji" in Korean or "Reishi" in Japanese.
It makes a very bitter tea and has no side effects.
Has anyone here used something other than hops for bittering? How'd you experiment without necessarily just making a batch (ingredients are roughly double out here).
Would appreciate any insight.