I'm particularly fond of beather ales and spruce beers. The only sahti (which has juniper) I've had was made by me, so I have no idea if I got it traditionally right, but I certainly enjoyed it. No disrespect to all you IPA lovers out there, but the hops-forward style isn't my thing, so for those of you that are in the same camp, where do you like to turn?
I grow mugwort and alecost to use for making gruit. Mugwort gives a mild bitterness and has a sort of generic herbal flavor. Alecost (aka Costmary) has a really distinct aroma that’s difficult to describe, maybe floral, minty and cinnamon? but not quite. It can also be quite bitter (at least when chewing it) so I’ve been a little gun shy on using it for a long time in the boil, but at FO/whirlpool it’s quite nice.
verity_kindle@lemmy.world 2 months ago
I just made my first sahti, with baker’s yeast and eastern red cedar branches. It was weird and wonderful, it tasted like cedar smells. Lots of wild yeast from the cedar didn’t do harm.