Hi everyone,
welcome to our new mini-series: „Out of the woods – into the brew.“
For this series I am joined again by Xavier Tortosa who has much experience in this regard.
We’re talking about foraging plants and using them for brewing.
Key points would be:
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- How do you chose your plants?
- What do you use, when in the brewing process and how much?
- Testing methods for discovering the aroma potential of your plants.
- Five plants in Germany and Catalonia that you might use.
Have fun with the info provided and don’t take the following disclaimer personally 😉
It is necessary as some plants have poisonous doppelgangers.
**DISCLAIMER**
FORAGE THE RIGHT WAY (RESPECT NATURE AND LEAVE SOME FOR THE PLANT AND OTHERS)!
ONLY USE WHAT YOU CAN SAFELY IDENTIFY AND USE! WE’RE NOT RESPONSIBLE IN ANY WAY.
**END**
Enjoy responsible and stay thirsty
Dr. Durstig
Sources:
Books
The Homebrewers Almanac
Book: “The Art of Modern & Traditional Brewing”
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- avalaible as Paperback on Amazon
- an English Hardcover Limited edition 200 numbered copies with bookmark (contact Xavier directly)
- and the spanish Version is available via Librosdeguarda.com
Web sources
Can you get parasites from foraging? (via Waldsamkeit.de, german)
foragerchef.com
backyardforager.com
hegerundsammler.de (german)
Plants will have their more detailed own page in the future:
Oak
Hazelnut
Dandelion
Blackberry
Topinambur
Dill
Yarrow
Applemint
Mallow
Hibiscus
Pine
Rosa canina
Milk thistle