I’ve been homebrewing since the mid-1990s and experimenting with gruit or herbal brewing since 2001. During that time I’ve progressed to all-grain brewing, mostly to save money, while also keeping my equipment basic and my methods primitive, at least compared to the average American homebrewer’s geektastic set-up. Though I’m still very much a learner, I want to use this space to share a few of my techniques and discoveries as time permits.
- Sweetfern Chamomile Gruit Ale
- Pennsylvania Native Plant Gruit Beer
- Brewing with red raspberries: two approaches
- Alcoholic root beer, Prohibition-style
- Meadowsweet, Heather and Gentian Gruit
- Fugwort Stout (A.K.A. Muggle Stout)
- Sassafras-Black Birch Beer
- Juniper-Yarrow ESB (Extra Scandinavian Bitter)
- Juniper-Ginger Beer
- Mugwort Chamomile Oatmeal Stout
- Mugwort Spicebush Stout
- Summer Meadow Ale
- Ground Ivy Gruit Ale
Articles on brewing from Via Negativa
- A beer thinker’s guide to life
Beer-related proverbs from around the world.
- Brewing without a recipe
Yes, you can pretty much just wing it and the beer will probably be fine.
- Brewing with gruit
A typical summer brewing session for me.
- Sweet flag
A meditation on an important brewing herb, Acorus calumus.
- Meadow in a bottle
The origin of my Summer Meadow Ale.
- Devil’s Plaything
Some notes about yarrow and how to brew with it from 2004.
- Beer Tasting 101: Yarrow Sarsaparilla Ale
Only slightly facetious. (But really, I do need to take a beer tasting course.)
- Sassafras beer: a short history
It might seem strange to think of beer as a health drink, but for many centuries, it was far safer to drink than most available sources of fresh water.
- Digging for Beer
Hunting for aniseroot (Osmorhiza longistylis) and American black elderberry blossoms.