Homebrew #30! with Mugwort

19 Mar

It’s hard to believe I’ve brewed 30 beers (by the time I write this, 32) over the past few years. For this one I continued down the esoteric “sacred and healing herbal beers” route I’d started with the yarrow beer and brewed a gallon of beer with some wild mugwort foraged from the Oakland hills filling the role of the bitter, aromatic, antibacterial(?) herb instead of hops.

It’s related to wormwood (used in absinthe) and has some hints of similarity in taste– and is almost unbearably bitter on its own.

The “ancient beer” recipe I read was basically sugar and mugwort fermented, which didn’t sound pleasant– fermenting sugar is an easy way to get a hot, harsh alcohol. So instead I brewed a basic all-grain beer recipe I’d use for a pale ale (pale malt, a little wheat, a little rye, and a neutral dry ale yeast), mashed at the low end of the temperature range (149F) to hopefully give a dry beer, but replacing the bittering, flavor, and aromatic hop additions with mugwort. I just made one gallon since it’s both simpler to do stovetop and I expected the outcome might be… challenging, and bottled mostly in the 187mL champagne split bottles I’d picked up a few months ago, making it easier to just crack open a half-beer to taste it (in addition, the UV-driven rapid skunking of regular beers in clear bottles shouldn’t be a concern as that’s a reaction with the hops).

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Adding mugwort to the boil:

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Fermenting in a friend’s basement:

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And, a month later, the result, bottled– as usual having some fun with the labels: sunprint paper to expose photograms of some mugwort leaves, filled in with a silver paint pen loosely inspired by 60s psychadelic band posters.

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Oh, and the beer? It had a slightly-greenish yellow tint, with a tart slightly lemony and herbal smell– and a distinctive but intensely basically-undrinkable bitter punch in the face. I enjoyed sipping a bit of it like an apertif/digestif or fernet, but I have an unusual love of and tolerance for bitterness. It actually worked well splashed into soda water like a bitters rather than consumed straight, so I’ll save most of them as a cocktail mixer– and if I made it again I’d take a much lighter hand on the mugwort or combine it with other herbs or hops.

One Response to “Homebrew #30! with Mugwort”

  1. apthomebrewer March 31, 2016 at 5:49 pm #

    Very cool! This seems like it would be covered in a potions class; my imagination is already running wild. Cheers!

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