gypsysrevenge
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- May 22, 2013
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I posted an earlier thread about wanting to make beer with indigenous plants and ingredients to my area. I've since decided to go in a different direction and I'm looking for a brewing genius that could maybe help me along with this experiment.
1.) I've decided to buy yeast as opposed to trying to harvest them from the wild.
2.) I want to use honey as opposed to sugar because I know of many Texas bee keepers that I can buy native Texas honey from. (I think this addition to what I'm trying to do would make this mead instead of beer, but there is a good chance that by the end of it, the recipe that i'm looking for wont resemble anything.)
3.) In my area, I have access to Texas persimmon, dandelions, Texas thistles, and amaranth. In the idea of making it like beer, I know that dandelion roots and leaves can be very bitter, and the same is true about thistles. I was looking to replace hops in my recipe with these bitter veggies.
Texas persimmon is sweet, and could possible give a fruity or sweet flavor?
Amaranth seedlings can be baked and used in the stead of barley.
4.) I've also considered using purified water streams or creaks in the area, but this can be thrown out the window at the first mention of being a health or taste issue.
So that's where I'm at as far as what i'm looking to possible put into my brewed, fermented concoction. If anyone looked at those ingredients and think that they can help me on my journey, I appreciate any feedback.
Thanks!
1.) I've decided to buy yeast as opposed to trying to harvest them from the wild.
2.) I want to use honey as opposed to sugar because I know of many Texas bee keepers that I can buy native Texas honey from. (I think this addition to what I'm trying to do would make this mead instead of beer, but there is a good chance that by the end of it, the recipe that i'm looking for wont resemble anything.)
3.) In my area, I have access to Texas persimmon, dandelions, Texas thistles, and amaranth. In the idea of making it like beer, I know that dandelion roots and leaves can be very bitter, and the same is true about thistles. I was looking to replace hops in my recipe with these bitter veggies.
Texas persimmon is sweet, and could possible give a fruity or sweet flavor?
Amaranth seedlings can be baked and used in the stead of barley.
4.) I've also considered using purified water streams or creaks in the area, but this can be thrown out the window at the first mention of being a health or taste issue.
So that's where I'm at as far as what i'm looking to possible put into my brewed, fermented concoction. If anyone looked at those ingredients and think that they can help me on my journey, I appreciate any feedback.
Thanks!