The SAS Survival Handbook

[WIP]

I have been reading through the SAS handbooks plant section, and thinking about local plants that could be used in brewing. There are a lot... Carry on.

 

[Pappers_]

Please do share! Which plants are you thinking of?

 

[Revvy]

I thought that you were going to say that the manual had a section on brewing beer. I mean it is important to survival...It prevents you from getting pathongens like e-coli from drinking water....it is liquid bread as well...and drink enough of it an you feel no pain...all the best tings for human survival I would say,

 

[JefeTheVol]

I also read somewhere that beer points due north...always.

 

[WIP]

Cat's tail is my favorite. It talks about the leaves and young shoots, but I grew up eating the core of the stalk, it is sweet and mellon like. Clover, salmonberry, hops , wild rhubarb, the inner bark of a ton of trees, red spruce, black spruce (one of those in my yard), the young fiddleheads of ferns and lots more.

 

[Revvy]

I just picked up Randy Mosher's Radical Brewing, I think he talks about some of those ingredients in there...I'm still at the beginning but he did mention some of the pre-hop bittering agents briefly. I'm sure he'll go into more detail later on.

Hmmm...Cat's tail core is melon like? Rather than beer, I wonder if it can be broken down and used in a mead or a wine????

Oh, this book also covers some interesting ancient ingredients

This thread has potential.

 

[jdp]

Sheep Sorrel grows all over in my neck of the woods and it is something I had thought of adding in the past. I just don't know what I would add it to. It has a real tangy, almost citrusy flavor. It might be local in your area as well, but I don't know the scientific name. It is just what I remember from the boy scout handbook in the early '80's

 

[mordantly]

no psilocybins?

 

[Pappers_]

I just picked up Randy Mosher's Radical Brewing

My favorite brewing book, by far - you'll enjoy it, R!

 

[WIP]

Sheep Sorrel grows all over in my neck of the woods and it is something I had thought of adding in the past. I just don't know what I would add it to. It has a real tangy, almost citrusy flavor. It might be local in your area as well, but I don't know the scientific name. It is just what I remember from the boy scout handbook in the early '80's

Would that be wild sorrel?

 

[WIP]

no psilocybins?

I haven't dabbled in fungi yet, but they are in there.

 

[WIP]

Hmmm...Cat's tail core is melon like? Rather than beer, I wonder if it can be broken down and used in a mead or a wine????

I have mashed it up and spread it, it is VERY light in flavor.

 

[McKBrew]

I'm thinking Northwest plants. The obvious, spruce tips, but also some native plants like Salal.

Here are more

http://northernbushcraft.com/plants/index.htm

 

[jdp]

Would that be wild sorrel?

Nope, what I am familiar with is much smaller, but has the same basic shape. it tends to lie a little closer to the ground as well. I will see if I can find something.


-=this looks closer, but they are sill pretty similar. Maybe it just doesn't grow very big in the yosemite area.

http://images.google.com/imgres?img...+sorrel+herb&ndsp=18&hl=en&sa=N&start=18&um=1

 

[WIP]

I'm thinking Northwest plants. The obvious, spruce tips, but also some native plants like Salal.

Here are more

http://northernbushcraft.com/plants/index.htm

AWESOME link!

 

[WIP]

Never would have thought about Devils Club. I have gotten caught in a patch of that stuff, not fun.

 

[mordantly]

I haven't dabbled in fungi yet, but they are in there.

this is a great book for your office shelves...

 

[WIP]

I wish it was spring. I am going on an all raw (and beer) diet soon, and I would love to go out and find my own, unique, salads.

 

[McKBrew]

The way things have been around here lately, stuff is going to be early this year. I already have hop shoots coming out (in fricken January).

 

[RushN24]

Would it be weird to try using wild mint in a beer? I'm not even sure what style it would compliment. I'm thinking mint chocolate stout.

 

[WIP]

My Rhodys are budding... wierd.

 

[WIP]

Would it be weird to try using wild mint in a beer? I'm not even sure what style it would compliment. I'm thinking mint chocolate stout.

I think it would be wonderful in many beers, crushed to release the flavor.

 

[skadalajara]

With all the rain we've been getting here lately, the ocotillos are blooming. The Anasazi are rumored to have fermented the buds way back in history. Maybe use a bitter mint to offset the sweetness.
I've got a couple of books on edibla and medicinal plants of the desert SW. Of course I was thinking of what I could brew with every entry.

 

[WIP]

Another resurrection. I am going to play with some Texan plants this year. Maybe Cacti. I have already collected some mesquite for smoking my meats. This place opens up a whole new realm of possibilities.