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
Hier nun der zweite Teil der Folge. In dieser Folge geht es hauptsächlich um:
Darüber sprechen wir
Viel Spass damit
Quellen & Links
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- Instagram: @xavi_tortosa
- Buch: „The Art of Modern & Traditional Brewing“
- Als Paperback auf Amazon verfügbar
- Englische Hardcover Limited Edition (200 nummerierte Exemplare mit Lesezeichen – Xavier direkt kontaktieren)
- Und die spanische Version gibt’s über Librosdeguarda.com
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Here is the second part of the episode. This episode mainly covers:
We talk about
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- What beers did we have?
- Key points and takeaways from the book.
- Can traditional techniques survive in a modern environment and perhaps even help it?
- Keptinis!
- And the home brewing scene in Catalonia
Sources and Links
-
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Instagram: @xavi_tortosa
-
Book: “The Art of Modern & Traditional Brewing”
- 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
In dieser Folge quatsche ich mit Brauer und Biologe Xavier Tortosa über sein Buch „The Art of Modern & Traditional Brewing“.
Wir reden darüber, wie er vom Heimbrauen über Nano zum Pro wurde.
Auch viel über Zutatensuche in der Natur und dadurch eher unkonventionelle Zutaten. Und wie (oder ob) moderne Technik und traditionelle Methoden wirklich im selben Sudhaus zusammenpassen können.
Du bekommst konkrete Ideen, die du beim nächsten Sud ausprobieren kannst, plus einen Blick hinter die Kulissen bei seiner Arbeit für InnBrew und die weitere Bier-Community.
Darüber sprechen wir
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Xaviers Weg: vom Heim- zum Profi-Brauen bis hin zum Autor.
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Worum es in seinem Buch geht und wer es lesen sollte.
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Moderne Ausrüstung vs. traditionelle Techniken – und wie man vielleicht beides mixt.
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Praktische Tipps, die du beim nächsten Brautag nutzen oder bald mal testen willst!
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Warum Wissensaustausch für ihn so mega wichtig ist.
Quellen & Links
-
- Instagram: @xavi_tortosa
- Buch: „The Art of Modern & Traditional Brewing“
- Als Paperback auf Amazon verfügbar
- Englische Hardcover Limited Edition (200 nummerierte Exemplare mit Lesezeichen – Xavier direkt kontaktieren)
- Und die spanische Version gibt’s über Librosdeguarda.com
=====================================================================
In this episode I chat with brewer and biologist Xavier Tortosa about his book “The Art of Modern & Traditional Brewing.”
We talk about how he went from home to nano pro brewing.
Also a lot about foraging and uncoventional ingredients. Also how (and if) modern tech and traditional methods can actually fit in the same brewhouse.
You’ll get concrete ideas you can try in your next brew plus a peek into his work with InnBrew and the wider beer community.
We talk about
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Xavier’s journey: home to pro to author.
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What his book is about and who should read it.
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Modern gear vs. traditional techniques – and how to mix maybe both
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Practical tips you might use for your next brew day – or at least try out in the near future!
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Why sharing knowledge matters so much to him.
Sources and Links
-
-
Instagram: @xavi_tortosa
-
Book: “The Art of Modern & Traditional Brewing”
- 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