10
edits
Changes
general usage additons
(in progress)
This table gives some suggestions based off of what has worked for MTFers and commercial breweries. It is not a completely exhaustive list, and you are encouraged to add your experiences and experiment outside of this list. Before using anything, be sure that it is safe to use and does not pose a health risk. Parts of some plants which have other parts commonly used for spices as well as plants similar to those used as spices can be toxic (e.g. Rhubarb leaves, parts of elderberry plants, some varieties of juniper).
'''If foraging'''-( always be 100% sure of what your picking, take someone with you with experience, take pictures of what you pick / there is a saying there are old mycologist and bold mycologist but there are no old& bold mycologist.... be careful when foraging anything)
-use fresh ingredients were possible
- use single spices until you know how they affect the beer and then blend accordingly for balance, you may be cheating yourself if you don't collect notes on the full range of any ingredient.
- look for balance when blending spices with teas and tinctures ex- wood sorrel (Oxalis acetosella ) is rather tangy tart and blends well with nutmeg or star anise in darker ales , but maybe better with lemongrass or ginger in a lighter brew.
- One huge thing to consider when collecting and growing your own spices is that fresh living herbs can taste and give off drastically different flavors and concentrations then dried or dried/ crushed versions and can also be very different than powdered forms. I have found this to be especially true of more delicate and tender herbs such as lavender, lemon balm , dandelion, wood sorrel and fresh basil, versus thyme, rosemary, fennel and other more fiberous collections
* Do you have some input from your experiences brewing sour herb/spice/vegetable beers? Please add your thoughts in [https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/ this MTF Facebook thread].