Taking a basic mild mugwort/lemons beer and enhancing flavors while aging in the bottle. You can use the same principle to make hops lemonade, etc... It's actually fun to have no rules, originally I had a low alcohol (wild) beer that was a bit on the weak side in terms of flavors (young mugwort isn't very strong). So not fantastic.
I don't mind mistakes, I always try to learn from them so I decided to play with the beer and I really loved the results.
I don't age this type of low alcohol beer for a long time - a couple of weeks before enjoying. They're great during the heat of summer in Southern California.
To remedy the lack of taste due to my use of "too young" mugwort, I simply placed some local ingredients when bottling the beer to extract the flavors I wanted.
I served them with a small strainer during one of my workshop and people loved them. I think aesthetic is also great way to enhance the flavors too. If it looks good, people expect it to taste good too.
The ingredients I used to enhance the flavors were:
Left: Horehound and California Sagebrush (Artemisia californica)
Middle: Fresh mugwort leaf and sugar bush berries (Sumac-type berries) - very lemony
Right: Mild hops flowers
Simply placed in the bottle for 2 weeks.
You can do the same with lemonade - I made a hoppy soda that way.
The original wild beer recipe was:
0.2 oz dried mugwort
0.2 oz turkey tail mushrooms (optional)
3/4 pounds brown sugar
Wild yeast from local juniper berries
Ferment for 7-8 days then bottle, prime with 1/2 teaspoon sugar, close the bottles and enjoy after 15 days, it's a refreshing mild beer. #brewing #beer #wildfoodlove #hops #gruits #wildbeers #feedfeed #eaterla #foodart #latimesfood #drinks #cocktails #herbalism #chefsoninstagram #booze