Not even dry hopping...no hops. I've seen some people in the archives say Yarrow makes beer taste bad. Mugwort makes beer taste bad. I'd probably agree with them but I've actually made very good beers without hops using Yarrow and Mugwort.
The herbs that homebrew shops sell in the little packages are of very bad quality. It's best to fresh mugwort and fresh yarrow. The difference is night and day.
Fresh mugwort is really pungent bitter, just two to three little sprigs can bitter 5 gallons with ease. Mugwort bitter is clean and fruity not all hoppy. Many people describe the herbal beers as antiseptic or medicinal. Guess what? That's right...Yarrow and Mugwort offer just as much fighting power of bad beer spoilers as hops...
It takes some age for a mugwort/yarrow beer to come together. Overtime the yarrow will take on a lemony sweetness. In a green beer the yarrow will be a bit antiseptic and some will even say soapy...If you wait two or three months the yarrow transforms into a great lemony/citrus flavor.
My personal favorite brewers spice has to be redwood tips. They will add a very resinous glow to the palette. I think there is far too much disinformation about not using hops. If you dont use hops but use an herb with anti fungal/viral properties the beer will age just as well if not better than a hopped beer.
In fact I'd wager that herbed beers will age better because oxidized herbs take on many unique flavors that are much more pleasant than oxidized hop character.
Considering that certain plants have lots of oil. Another virtue of unhopped beers is that the lack of hops means you won't get sedated. It's quite funny to not feel drunk after drinking a non hopped beer only hours later and 60 ounces of beer later do things feel funny...Moderation moderation moderation.
So lets make it simple...
3LBS light malt extract
3LBS wheat malt extract
1-2 sprigs of fresh mugwort (if you can't find ask me to send you some of my private stash...)
Add fresh yarrow flowers directly into the boil...At least half a dozen or more...
Just boil it out...Add some flowers the last 15 minutes of the boil.
Let the beer age for 3 weeks or more. After two months the flavors will be more rounded and ready to drink. It's not bad beer, it's different. How long did it take the masses to appreciate big hopped beers?
Remember Ballantine brewing? Anyone...They are the true inventor of pale and IPA...But few remember them.
The herbs that homebrew shops sell in the little packages are of very bad quality. It's best to fresh mugwort and fresh yarrow. The difference is night and day.
Fresh mugwort is really pungent bitter, just two to three little sprigs can bitter 5 gallons with ease. Mugwort bitter is clean and fruity not all hoppy. Many people describe the herbal beers as antiseptic or medicinal. Guess what? That's right...Yarrow and Mugwort offer just as much fighting power of bad beer spoilers as hops...
It takes some age for a mugwort/yarrow beer to come together. Overtime the yarrow will take on a lemony sweetness. In a green beer the yarrow will be a bit antiseptic and some will even say soapy...If you wait two or three months the yarrow transforms into a great lemony/citrus flavor.
My personal favorite brewers spice has to be redwood tips. They will add a very resinous glow to the palette. I think there is far too much disinformation about not using hops. If you dont use hops but use an herb with anti fungal/viral properties the beer will age just as well if not better than a hopped beer.
In fact I'd wager that herbed beers will age better because oxidized herbs take on many unique flavors that are much more pleasant than oxidized hop character.
Considering that certain plants have lots of oil. Another virtue of unhopped beers is that the lack of hops means you won't get sedated. It's quite funny to not feel drunk after drinking a non hopped beer only hours later and 60 ounces of beer later do things feel funny...Moderation moderation moderation.
So lets make it simple...
3LBS light malt extract
3LBS wheat malt extract
1-2 sprigs of fresh mugwort (if you can't find ask me to send you some of my private stash...)
Add fresh yarrow flowers directly into the boil...At least half a dozen or more...
Just boil it out...Add some flowers the last 15 minutes of the boil.
Let the beer age for 3 weeks or more. After two months the flavors will be more rounded and ready to drink. It's not bad beer, it's different. How long did it take the masses to appreciate big hopped beers?
Remember Ballantine brewing? Anyone...They are the true inventor of pale and IPA...But few remember them.