Kingoffrogs
Bluelighter
- Joined
- Oct 21, 2023
- Messages
- 138
(Excerpt from "Sacred Herbal & Healing Beers" By Stephen Harrod Buhner.)
MANDRAKE BEER:
"The ancient Egyptians brewed a mandrake beer." —Christian Ratsch, 1994
Among the most sacred herbs of the Druids were mandrake, meadowsweet, water mint, vervain, mistletoe, henbane, sage, heather, ivy, and selago. (The most sacred trees were the oak, holly, birch, and rowan.) Of these, mandrake was considered especially potent. Mandrake has been used for thousands of years in ceremony and for medicine throughout its range. That it was used in ales like its cousin, henbane, is certain. Oddly, little real lore about mandrake, given its importance in sacred European ceremonials, has survived to the present day. Unfortunately, I have not been able to meet the Mandragora in person; this recipe is equivalent to the dosages used in the Middle Ages.
Mandrake Beer:
Ingredients:
4 pounds malt extract
2 pounds dark brown sugar
1/2 ounce dried mandrake root
4 gallons water
yeast
Boil water and mandrake root for one hour and strain. Add malt extract and sugar to cooling wort and stir until completely dissolved. Cool to 70 degrees Fahrenheit, pour into fermenter, and add yeast. Ferment until complete. Prime bottles with sugar, bottle, and cap. Ready in one to two weeks.
MANDRAKE BEER:
"The ancient Egyptians brewed a mandrake beer." —Christian Ratsch, 1994
Among the most sacred herbs of the Druids were mandrake, meadowsweet, water mint, vervain, mistletoe, henbane, sage, heather, ivy, and selago. (The most sacred trees were the oak, holly, birch, and rowan.) Of these, mandrake was considered especially potent. Mandrake has been used for thousands of years in ceremony and for medicine throughout its range. That it was used in ales like its cousin, henbane, is certain. Oddly, little real lore about mandrake, given its importance in sacred European ceremonials, has survived to the present day. Unfortunately, I have not been able to meet the Mandragora in person; this recipe is equivalent to the dosages used in the Middle Ages.
Mandrake Beer:
Ingredients:
4 pounds malt extract
2 pounds dark brown sugar
1/2 ounce dried mandrake root
4 gallons water
yeast
Boil water and mandrake root for one hour and strain. Add malt extract and sugar to cooling wort and stir until completely dissolved. Cool to 70 degrees Fahrenheit, pour into fermenter, and add yeast. Ferment until complete. Prime bottles with sugar, bottle, and cap. Ready in one to two weeks.
