I recall my first taste of mead as if it were yesterday. The homebrewed honey wine was delightfully sweet and the rich complexity of flavors rolling over my tongue left me dazed! Soon after that, I tasted my first homebrewed Concord grape wine, a sharp and sweet brew that could easily give you the worst hangover in the world if you dared to overindulge. Next came a strawberry wine so thick and rich that it felt like you were drinking a smoothie. Bit by bit, I fell in love.
These hand-crafted brews were so much more alive, nuanced and unique than the mass-produced wines and beers that I was familiar with, and I knew at a taste that I must learn how to wield the magic of creating such exciting concoctions!
I began my path as an herbalist around the same time as I experienced those first tastes of homebrewed beverages. The two worlds intertwined beautifully, and I’ve never looked back! My knowledge of herbs and their properties has helped to inspire some of my best brews.
Herbs have been included in brewing for centuries: from Babylonian beer recipes chanted by priestesses in honor of Ninkasi, the Sumerian goddess of beer, to the traditional gruit ales made before hops were so commonplace. Even today, many breweries in the modern craft beer scene incorporate exotic herbs and revive ancient recipes in an exploration of flavor and techniques.
These days, my garden, hedgerow, local brew shop and farmers’ markets supply me with everything I need to pursue the craft of brewing. A bounty of culinary and medicinal herbs can be used to make brews both intoxicating and tonic. The excess fruits of the harvest can be preserved for out-of-season enjoyment—just imagine the delight of opening a bottle of blueberry mead on an icy winter’s day!
I truly hope that this book helps inspire you to learn to brew up your own bounties. It is a joy and a delight to crack open a bottle of something special that you created and share it with friends and family. Let’s raise a glass to making (and bottling) memories together—cheers!
