has anyone brewed a beer with just dandelions for preservative/ bittering herb? I was looking at making a nice light beer from the last running's of an all Maris Otter malt barley wine.
I also wanted to only use dandelions as the only herb but I have no idea if they will give a tasty bitter flavour, or if they will properly preserve the resulting beer. I also would need to know an amount of dandelions to use.
I know that Lactobacillus has a hard time working in a beer with even a small amount of hops but, if there is another bacteria that might get into an unhop'd ale, I would like to know in advance... (so I don't accidentally give myself cholera, if that is even possible).
A micro brewery called Propeller in Halifax, NS has a great IPA that I find tastes and smells a lot like dandelions. Great brewery BTW.