BVC - Gruit Question
Patrick J. Cuccurello
pat at adtelusa.com
Wed Apr 21 07:38:30 PDT 1999
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.
If I recall correctly (I'm getting a little spotty in my dotage) yarrow was
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 :)
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