gruit herbs
flat skunk
- 50 and have been making beer for many years altho I had quite a long
hiatus from .... oh .... 1980 till a few months ago... lol
What got me back in was
1 - A corneleus keg system
2 - Pure strain yeast
Very pleased w/results as compared to previous attempts where went all
the way into all grain but w/no good choices of yeast (red star dry)
it all tasted the same crappy homemade (belgian) swill.
Backed up and now extract brew, life is as hard as ya make it!
Lately I've been trying to find the ingredients for gruit.
so far I have found:
I just got seeds to grow Myrica Gale (sweetgale)(bog myrtle) and
Acillea
Millefolium (Common Yarrow) from
Sheffield¹s Seed Co. Inc.
se...@sheffields.com
<http://www.sheffields.com>
I got a very reasonable deal on
Organic Lavender 1lb - $10.99US
Organic Yarrow Flowers 1 lb - $8.75US
Organic Irish Moss 1 lb - $12.99US
from
cath...@comcast.net (via ebay)
I will have access to all the Labrador Tea (Ledum Groenlandicum)
anyone
needs and will trade for
Ledum Palustre - (wild rosemary)(marsh tea)
Also looking for Fishberry (Cocculus Indicus) if anyone knows.
I think I might have found a source for Myrica Gale and if so will see
if anyone here is interested
Seems the few recipes I've found use a wide range of amounts of the
herb.
Altho after weighing this and that I think my first batch will be
6 lbs. - Pale D.M.E.
1 tbsp - Irish Moss
2oz - Common Yarrow Flowers
2oz - Myrica Gale
2oz - Ledum Palustre
wyeast #2001 - Pilsner Urquel Strain
Boil 1oz each herb for 1 hour, irish moss last 15 mins.
Dry hop (herb?) 1 oz each herb in primary
ferment as a 'steam or common' beer @ 50*F
hope to hear back from some more experienced gruitists
cheers
peter
p.s. some recipes etc. on <ooptec.googlepages.com>
Charlotte_0'Neil
gruit beer, with the hops? I don't use hops, myself, but everyone's
different.
I don't really have much to add to what you've said -- you look like
you've got it all worked out -- so I thought I'd add a litte gruit
trivia here for you.
The word "gruit" was never actually used in English-speaking countries
when gruit ale was brewed. Gruit is the French word. The English word
used was "grut", and it's modern equivalent is "grout" -- the stuff
you use to hold ceramic tiles together. A "grut", therefore, meant a
mixture of plant material and water, regardless of whether it was used
to flavor ale or hold stuff together -- they didn't have modern cement
back then. So when gruit ale had its modern revival, they used the
French "gruit" because it sounded more like what they wanted to say
than to call the stuff "grout ale", which didn't sound that
appetizing.
So "gruit" can be any mixture of plant materials that you want to use.
Most alemakers back then didn't keep records of what they used for
their gruits/plant paste flavoring, so the few recipes that are
available to us is what is often thought of as the definition of what
a gruit was, i.e., yarrow or myrtle etc., but it really could be
anything you fancy, or is available to you.
On Apr 13, 8:25 pm, "flat skunk" <oop...@gmail.com> wrote:
> Hello and let me introduce myself. I am from Saskatchewan, Canada Age
> - 50 and have been making beer for many years altho I had quite a long
> hiatus from .... oh .... 1980 till a few months ago... lol
>
> What got me back in was
>
> 1 - A corneleus keg system
> 2 - Pure strain yeast
>
> Very pleased w/results as compared to previous attempts where went all
> the way into all grain but w/no good choices of yeast (red star dry)
> it all tasted the same crappy homemade (belgian) swill.
>
> Backed up and now extract brew, life is as hard as ya make it!
>
> Lately I've been trying to find the ingredients for gruit.
>
> so far I have found:
>
> I just got seeds to grow Myrica Gale (sweetgale)(bog myrtle) and
> Acillea
> Millefolium (Common Yarrow) from
>
> Sheffield¹s Seed Co. Inc.
> <http://www.sheffields.com>
>
> I got a very reasonable deal on
> Organic Lavender 1lb - $10.99US
> Organic Yarrow Flowers 1 lb - $8.75US
> Organic Irish Moss 1 lb - $12.99US
> from
> cathy...@comcast.net (via ebay)
billvelek
> Hello and let me introduce myself. I am from Saskatchewan, Canada Age
> - 50 and have been making beer for many years altho I had quite a long
> hiatus from .... oh .... 1980 till a few months ago... lol
snip
Hi. I just found this group. Welcome back to brewing. I've never
brewed beer without hops, but I'd like to try it sometime. My kids
gave me a book last Christmas titled "The Homebrewer's Garden"
which has some recipes that substitute various herbs for hops, but
many have hops in addition to the herbs. I have also planted some hop
rhizomes; I've brewed for about 12 years, but this is the first year
for me to try to grow hops. I know there are just a handful of
members here, but I've asked to be put on your email list because I'm
interested in learning more about gruit and other hopless beers,
although I certainly intend to continue to make most of my beer with
hops. By the way, if anyone is interested in growing hops, I have
created a Yahoo Group dedicated exclusively to discussion of growing
hops and related issues -- http://groups.yahoo.com/group/Grow-Hops
Cheers.
Bill Velek
Charlotte_0'Neil
>> I know there are just a handful of
> members here >>
Yeah -- I use this as a contact page from my beer-making websites. But
I tend it lovingly and hopefully it will grow.
<< I'm interested in learning more about gruit and other hopless
beers,
> although I certainly intend to continue to make most of my beer with
> hops. >>
Just remember, women like beer without hops more than men.
You should make a beer without any flavoring at all -- a primitive
beer -- no hops, spices, herbs etc. -- with just the grain, sugar and
yeast. It's interesting to see where it began, and learn the mindset
of the first brewers. I've even used just dates for the sugar
(according to an old Babylonian/Sumerian beer recipe), but it's
difficult for our modern taste to get to like a beer without processed
sugar.