|Yarrow growing in my brewer's garden|
Friday, 11 July 2014
This is the first in a series of unhopped gruit ales I have been researching and planning for the past few months. The inspiration for this brew is the simple availability of certain herbs to our forebears in hedgerows and the margins of forests. The herbs I'm using are Nettle, Horehound, Yarrow, St. John's Wort, Elder (berry and flower). I am aiming to produce an ale that is analogous to an American Pale Ale. It will be around 6% with a medium-high level of bitterness.