When I first started homebrewing I had a dream. The dream evolved from a book I had called "Field Guide to Edible Wild Plants". Being originally from a small town mid-ontario I had a lot of exposure to bushcraft. The idea of making a beer from purely Canadian wild ingredients was fascinating (Things like syrups, ground roots, wild rice). I have not accomplished this yet, but I have come up with an idea that might be heading in the right direction. A lot of people may be familiar with the staghorn sumac plant. It's basically a giant fuzzy red clump of seeds on an almost palm tree shaped plant. The seeds can be gathered and made into sumac or "indian" lemonade, an amber colored tart drink perfect for hot summer days. I originally thought of using such a plant as an enhancement on a burlin weisse. I have since decided it might be best in the background of a white beer. Another plant I intend to incorperate is the syrup from the birch tree. It is a very rich syrup and may be a good addition. I am not starting this beer now, I will start it when the sumac comes back out. However, I am curious what people think about the idea. Here is a potential recipe:
6.6lbs northwestern weizen LME
0.5lbs special B
1.0oz chinook (30minutes)
1.0oz kent golding (30minutes)
1.0oz cascade (5minutes)
0.5cup pine needles
Adjuncts
1gallon sumac berries
1.0lbs birch syrup
1.0lbs honey
wyeast #3944
Process
These need to be made the night before:
Gather sumac berries, and wash under cold water to remove the hairs. Fill a container with cold water and place berries inside. Cover and let sit at room temperature over night. You need about half a quart of berries per gallon of brew. Bring a pot of water to a boil and then place cleaned pine needles inside. Boil vigorously for 5 minutes and then take off heat and set aside with lid on and leave to steep overnight. Drain everything and add liquid to the kettle at time of brewing.
6.6lbs northwestern weizen LME
0.5lbs special B
1.0oz chinook (30minutes)
1.0oz kent golding (30minutes)
1.0oz cascade (5minutes)
0.5cup pine needles
Adjuncts
1gallon sumac berries
1.0lbs birch syrup
1.0lbs honey
wyeast #3944
Process
These need to be made the night before:
Gather sumac berries, and wash under cold water to remove the hairs. Fill a container with cold water and place berries inside. Cover and let sit at room temperature over night. You need about half a quart of berries per gallon of brew. Bring a pot of water to a boil and then place cleaned pine needles inside. Boil vigorously for 5 minutes and then take off heat and set aside with lid on and leave to steep overnight. Drain everything and add liquid to the kettle at time of brewing.
