BVC - Gruit Question

[Patrick J. Cuccurello]

At 09:18 AM 4/21/99 -0500, you wrote:
> Damaris said:
>>I showed this at LPT as an experiment and got some very useful comments
>>from Master Petrucchio.  He said that hops, stimulate all aspects of the
>>pallet; sweet, sour, bitter, and salt.  The herbs that were used in
>>England before hops came into use were parsely, sage, rosemary, and thyme.
>	So have you tried this combination yet?  I'd be interested.
>
>	One of the herb magazines has an article on herbal beers.  I was
>thinking about trying some out.  The article used them mostly as flavoring
>and not as the principle ingredient.  One of the ones that looked like it
>might be good was the yarrow.  Which would be a bittering agent.
>
>Clare

If I recall correctly (I'm getting a little spotty in my dotage) yarrow was
one
of the bittering agents used in gruits before hops.

Okay, okay,  I'm working on it.  I really needed to organize that box of
stuff anyway  :)

Petruccio

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