david_42 said:Chamomile. I use it in my ginger beer.
CBBaron said:Havn't tried it yet but I am intending on making a couple of gruits in the near future. I am going to split a 6gal batch into 2 beers. One with heather and sweet gale similar to Fraoch and the other using mugwort, sweet gale and perhaps elderflowers.
If these are moderately successful I will probably attempt to use wormwood though I shied away from it for my first attempts due to the reports of the extreme bitterness wormwood adds.
TexLaw said:I think I may have had a little something along what Shaffer may have been getting at, too, but I can't say I recall the event all that well. Certainly, though, I didn't inhale the beer!
explosivebeer said:I don't know much about using these kind of "herbs" but I have some friends that enjoy it quite regularly. How would one go about making a beer with this? And do you know what kind of beer they'd go well with?
TexLaw said:Well, I can't say I know anything from experience, but if I did . . . .
I'd brew a dark beer, dry hop with them, bottle the stuff in Coca-Cola bottles, and take them to the park.
I'm just sayin' . . . . :fro:
google along these lines and there is some good reading on the subject and they say that the beer turns out well and the "adjuncts" retain the desired effect. Apparently one will cure what ails you. Find some trim.shafferpilot said:Sounds right to me. keep in mind it'll take quite a bit to be effective and that'll make for one REALLY expensive brew
shafferpilot said:Sounds right to me. keep in mind it'll take quite a bit to be effective and that'll make for one REALLY expensive brew
kaj030201 said:some interesting answers so far. thanks! basil seems to be an herb that might just work in beer. i was also considering using yerba mate:
The flavor of brewed yerba mate is strongly vegetal, herbal, and grassy, reminiscent of some varieties of green tea. Many consider the flavor to be very agreeable, but it is generally bitter if steeped in boiling water (as with coffee), so it is made using hot but not boiling water. Unlike most teas, it does not become bitter and astringent when steeped for extended periods, and the leaves may be infused several times. Additionally, one can purchase flavored mate in many varieties.
kenche said:At a recent beer tasting at my LHBS, buddy brought a beer that had been dry-hopped with 2 ounces of B.C.'s best bud. (yes that is hundreds of dollars worth).
It tasted like ****, and although I got pretty messed up, I am not sure if it was from the green beer, the many homebrew samples, or the homemade whiskey that was pulled out a few hours into the tasting.
As a former chronic though, I have to say that I felt no THC effects. IMHO, the weed ruined a perfectly good beer.
Hopleaf said:I made a chamonile wit that was good after a number of months. I want to make a rubbed sage wit, or perhaps crushed rosemary - just a pinch of either.
kaj030201 said:i would love to try this- has anyone had it?
Background: Pale ale flavoured with yerba mate.
Appearance: Pours an intriguing apricot colour with a slight haze and an enormous sudsy white head.
Smell: Sweet and fruity-some interesting herbal elements and a citrusy hop aroma.
Taste: Well, it's interesting. Medium-low sweetness balances a mild hop influence. The mate is definitely sticking itself in the mix, contributing some additional bitterness and an earthy herbalness. Unsurprisingly, it tastes like yerba mate mixed with a light pale ale.
Mouthfeel: Light mouthfeel, medium carbonation.
Drinkability: On the whole, I think I'd rather have either beer or mate, but not both. Still, it's drinkable, and certainly worth trying if you like mate.
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