A recipe for a juniper wild ale with pine needles that I call Junipine. It’s a red ale fermented with the yeast on the juniper berries.
Beer with spruce or fir tips? Sounds crazy, but it isn’t. Spruce tip beer was a thing in Colonial America, and many craft brewers are making modern versions. This is my recipe. It’s an amber ale with enough Sierra Nevada fir tips to act like dank, Northwestern hops.
Whenever I dive into a new topic or hobby, I get a bit obsessive. But there is a method to my madness that can help you quickly learn new things, too.
Here it is, my first beer recipe on Hunter Angler Gardener Cook. As you might expect, it’s an offbeat beer called a gose, which is a light, tart and slightly salty beer from northern Germany. My version uses foraged juniper, backyard lemon rind and handmade sea salt.
On this episode of the Hunt Gather Talk podcast, I get together with my Southern California doppelganger, Pascal Baudar of Los Angeles. Pascal is a wizard with wild plants and we spend an hour geeking out on all sorts of cool stuff.
Elderflower champagne is my generic term for a sparkling elderflower wine. But it could be a “beer,” too. I walk you through how to make your elderflower drink at home, with lots of variations depending on your preferences. Regardless, this is a perfect summer spritzer.
Gruit beer, which is beer made without hops, or with hops as a minor addition, is an ancient practice that deserves to be revived using the wild edible plants all around us.
Beer. That Without Which We Are Nothing. In this week’s episode of Hunt Gather Talk, I talk with beer expert and former professional brewer Rick Sellers about getting the wild into your homebrew, whether it’s wild yeasts or foraged ingredients in your beers.