today we reracked our latest batch of homebrew, a special batch for a number of reasons: 1) we successfully harvested belgian wit yeast from a previous batch, and reused it; 2) first beer brewed with herbals; 3) first recipe i wrote myself. this is. 2.5 gallon batch of a ‘lemon balm wheat’ – a traditional wheat beer, bittered with sorachi ace hops and lemon balm, and flavored with chamomile flowers, coriander, and lemon peel. we also racked an experimental half-gal onto dried rose petals.

i get really excited about brewing medicinal/ herbal beers. homebrew is better for you for many reasons – it’s locally sourced, you control what goes into your beer, it’s not pasteurized, and it contains more nutrients – but i think it could be even cooler with herbal magicks added. i also love the experimenting. it’s not difficult to brew a killer ipa or a porter, and these types of beers are readily locally made … but how cool it is to brew something with herbs you grew in your garden, or plants you wildcrafted. last year i tinctured mimosa flowers, and this year i’m getting stoked to harvest these would-be invasive seeds for use in a beer.

i feel like there’s a totally untapped market for this? we picked up sacred and herbal healing beers a few months back – it provides a nice idea of the scope of herbs that were traditionally brewed into beer. i wonder why we stopped using most of these herbs. i also wonder why we stopped using what is actually growing in our area, and started using imported ingredients.

potential is all around. i will update in a few weeks after we crack one of these babies.

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