a healthy brew

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has anyone tried brewing with herbs & spices
if so what were the results?

i want to start brewing with honey and things like stinging nettles &

drink deer and get healthy...lol

Re: a healthy brew
throw in some eye of newt and tounge of bat for good measure

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Re: a healthy brew
On Tue, 8 Jul 2003 13:06:49 -0700 (PDT), johng5@webtv.net (John G)

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This sounds unique!  I dunno about "stinging nettles" though...that
does NOT sound good at all.  I would tend to think that might put you
off of beer forever.

I've had beer with a jalapeno in the bottle from out in New Mexico
way, but I just wonder if the herbs & spices might not throw off the
entire brewing process or taste.

Please keep us posted on how this turns out.  I HAVE heard of hemp or
marijuana beer, so this might actually be possible.


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Re: a healthy brew
"Albert Muick" wrote:

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Not really.  Before hops were used or cultivated, any number of herbs were
used to bitter beers.  I make a dandy lavender gruit myself.

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Stinging nettles loose their ability to sting when dried or cooked.  They're
actually my favorite spring veggie (like 'em better than spinach, not quite
as much as Swiss chard).  They used to be a very common beer additive.

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Well, it does take a little trial and error.  When I first made my lavender
gruit, I "dry hopped" with lavender flowers, resulting in something that
tasted like soap ale.  Used for bitterness, though, lavender turned out to
be a great success.  A couple of good books on the subject of brewing with
herbs are "The Homebrewer's Garden" and "Sacred Herbal and Healing Beers".
Both are good, but I like "The Homebrewer's Garden" best.  More
nuts-and-bolts with less of a spiritual focus.


Re: a healthy brew
John G wrote:
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Yeah, some, depending on what you mean.  I use coriander and black
pepper quite a bit in Belgian beers.  Just made a witbier with those as
well as both bitter and sweet orange peel and chamomile.  Made a spruce
porter once.  I've used honey a few times.  There's a book caleed
something like Sacred and Healing beers that has quite a bit of info in
this.  If you got to www.beertown.org and look around, you can find it.

Life begins at 60 - 1.060, that is.

Re: a healthy brew
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Have tried a New Zealand beer (Macs Blonde) which is a wheat beer with
orange and coriander and is a lovely refreshing summer drink. I'd be
interested in trying something like that, but have no idea how much
coriander or orange zest (peel) to use. What are your experiences?

Quod subigo farinam

$email =~ s/oz$/au/o;

Re: a healthy brew
David Robley wrote:

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A Belgian witbier is a slightly lactic sour beer, made with 50% unmalted
wheat and 50% malted barley.  I typically use .5-.75 oz. each freshly
ground coriander and dried bitter and/or sweet orange peel for the last
5 min. of the boil.

Life begins at 60 - 1.060, that is.

Re: a healthy brew. are you creative??

The recipes you are describing are SODA POP not BEER.  The yeast is to
carbonate.  Note the lack of malted grain of any sort.  Refer to this recipe
which describes the "nettle beer" as a "wholesome sort of ginger beer".
Also known as GINGER ALE.  This is the original method for carbonation of
soda and is still used by home soda makers.  I have made root beer and
ginger ale this way.  If you wish to actually make a beer flavored with
ginger or nettle or lemon or cream style soda, recommend you make a 5-gallon
batch of a pale ale and experiment with your ingredients to flavor it.  Hope
it turns out well for you, but you will have to ferment more than  3 to 4


  i found 3 basic recipes how would you turn these 3 recipes into a real
6-gallon recipe by adding gravity readings substituting yeasts, adding
mild hops spices malt extracts and what ever it takes.........

Nettle Beer
2lb young nettle tops
1 gallon of water
8oz of sugar
0.25oz of fresh yeast
small piece of toast
0.25oz of Ground Ginger
Boil nettle tops 1/2 hour. Strain and add sugar, stirring to dissolve.
stir in 0.25oz Ground Ginger. Pour mixture into a sterile container.
Spread the yeast onto the toast and float on the surface of the nettle
liquid. Cover and leave for 3 days. Strain again and put into clean,
strong screw top beer bottles.

2 lb young nettle tops
2 lemons
1 oz cream of tartar
1 lb brown sugar
Lager Yeast
boil nettle tops in 1/2 Gallon of water for 15 to 20 minutes.
Strain and add the juice of the lemons, cream of tartar and 1lb brown
Add another 3 pints of water and transfer to a gallon jar and add the
Fit a fermentation lock and allow to work until nearly dry.
Rack and transfer into beer bottles and keep for a week or so before

1 Gallon Water
 2lb Young Nettle Tops
 (1lb) Sugar
Brewers Yeast
1 Lemon
1 lime
25g or (1 oz) Cream of Tartar
Place nettles in one Gallon water, boil15 to 20 minutes. peel or scrape
the outer layer of lemon and lime (do not use white pulp/skin)
Strain liquid into a large container, squeez in juice and rind add 1lb
sugar and cream of tartar stir well.
Allow to cool and add yeast.
fit container with fermentation lock, rack and bottle in 3 to 4 days
when fermentation slows alow to age i week before drinking

Re: a healthy brew. are you creative??
"John"  wrote:

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While the current definition of "beer" generally means "fermented malted
grain beverage", this hasn't always been the case.  Any number of veggies
and grain flours (often in the form of bread) were used to produce beers.

Trust me, the recipes the previous poster offered will NOT be soda pop.  If
fermented to completion, they'll have an alcohol content similar to beer
because of the copius addition of sugar.


Re: a healthy brew. are you creative??

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Who the heck wants to get that close to nettles? You might as well make
poison ivy beer or poison oak beer. I've heard of people eating cooked
nettles so I understand the stingy stuff can be neutralized. I will
continue to make my beer out of non-irritants thank you very much.

Harry in nettle infested Iowa

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