Historically, it has been said to stimulate the mind, create euphoria, and enhance sexual drive.
Spyk'd said:I've been sourcing out the ingredients and have found everything I need except the marsh rosemary...this may be a stumbling block for this style.
Anyone find a source for marsh rosemary?
Beer Snob said:http://wildweeds.com/cart/cart.cfm?prodtype=Herbs#Marsh%20Rosemary
If you look down at Marsh Rosemary you will see this...
Ledum palustre. OUT OF STOCK. ETA UNKNOWN. An excellent substitute is Labrador tea.
Still looking....
I make it every day, as a perpetual brew. "Gruit" is the flavoring. Most gruit makers didn't write down their recipes (trade secret) so most modern gruit recipes are based on the few that were written down, historical. But you can put whatever you like into your own gruit. I use white birch, star anise, cloves, licorice root, nutmeg and ginger. I grow artemesias/wormwood/mugwort, but I rarely use it because I brew ale for the flavor and nutrition and am indifferent to the drug effect.Spyk'd said:Anyone ever come across Gruit?
ICK! I think that would taste more like it belongs in a bowl with some chicken and noodles rather than a cool, carbonated beverage. If you were to do this, keep the sage and thyme VERY subtle.hunteraw said:this idea is too obvious for someone to have not tried it already:
anyone ever brewed a "simon & garfunkel gruit"???
what would it include? well, parsley, sage, rosemary and thyme, of course! anyone have any idea how that combination of herbs would play together in a beer, rather than in a song?
Agreed. If you want to make ale to match a song, I think you'd be much better off with the old English ballad:Yuri_Rage said:ICK! I think that would taste more like it belongs in a bowl with some chicken and noodles rather than a cool, carbonated beverage. If you were to do this, keep the sage and thyme VERY subtle.
Another herb you might want to use of for that authentic old-time flavor is ground ivy. This is a common lawn weed whose leaves look something like African violet. If you've ever tried to get it out of your lawn, you'll be glad to know it's good for something . From the botanical:Carne de Perro said:This beer was brewed with whatever you found growing in the woods and fields so anything goes. (Might want to keep it easy on the thyme though). If you wanted to get that "medival" flavor you could add some roasted barley to simulate the imprecise drying methods used at the time (open flames?). The article also mentioned that sugar shouldn't be used in an "authentic" gruit, but I say go with whatever works.
The whole plant possesses a balsamic odour and an aromatic, bitter taste, due to its particular volatile oil, contained in the glands on the under surface of the leaves. It was one of the principal plants used by the early Saxons to clarify their beers, before hops had been introduced, the leaves being steeped in the hot liquor. Hence the names it has also borne; Alehoof and Tunhoof. It not only improved the flavour and keeping qualities of the beer, but rendered it clearer. Until the reign of Henry VIII it was in general use for this purpose.
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