While we commonly think of beverages in concrete categories like beer, wine, and soda, Baudar encourages the reader to be creative and suggests combinations that blur the lines between these different types of beverages. In the book, he describes how you can find interesting ingredients in your local environment and teaches you how to use plants, fruits, sugar sources, malted grains, and more to create delicious beverages at home. Get ready to experiment! In the book, you’ll learn about:
- basic brewing and soda-making equipment
- how to make “wild” brown sugar, syrups, and other sweeteners
- how to make a wild yeast starter
- herbs, spices, fruits, berries, roots, barks, branches, leaves, mushrooms, nuts, and other ingredients to use for brewing
- methods of brewing (hot, cold, hot-and-cold, fermenting a cold infusion)
- pasteurizing wine
There are so many unusual recipes in the book – fig leaf syrup, mugwort-lemon beer, yarrow beer, dandelion beer, maple beer, herbal tea bag beers, a woodsy mushroom beer, several country wine recipes, lazy prickly pear wine, fresh mint and lemon herbal mead – just to name a few.
There is also a chapter called “Ethnic Drinks and Medicinal Brews” including tepache (a traditional fermented Mexican drink), smreka (Bosnian), several varieties of kvass, kompot, turkey tail mushroom soda, and others. Another chapter covers naturally fermented sodas. If you’re looking forward to springtime, here’s a recipe from that chapter you can put on your early spring recipe list.
Want to win a copy of ‘The Wildcrafting Brewer’?
In addition to sending me a copy of the book to review, Chelsea Green Publishing has agreed to send a copy to one of our readers in the United States! Follow the directions below to enter.a Rafflecopter giveaway
Janie Hynson is a beginning homesteader in North Carolina. She works in public health and sustainable agriculture and is interested in how health and the environment can be improved through homesteading.
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