has anyone had a go at bittering dandylion leaves.
this is an idile thought at the moment. Anyone had a go at this type of thing?
I've seen it done with thistles before which was ok.
Anything else from the hedgerow's that you could use?
cheers
Wilf
using other bittering ingredients
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seymour
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Re: using other bittering ingredients
I planned to make a Dandelion golden ale last summer but the timing didn't work out. I've tasted one from Magic Hat which was very tasty.
Of course, the most obvious non-hop source of bitterness is roasted grain, which we all use to varying degrees: the grain bitterness from chocolate malt, black malt, Special-B, Carafa, roasted barley, etc, helps to offset malt sweetness with or without hops. But to answer your specific question, I've tasted commercial brews using orange peel, thistle, corn stalks, roasted chicory root, heather, sweet gale, rosemary, and other gruit herbs I can't remember right now. I've personally brewed with juniper, wormwood, even pineapple rind once.
Of course, the most obvious non-hop source of bitterness is roasted grain, which we all use to varying degrees: the grain bitterness from chocolate malt, black malt, Special-B, Carafa, roasted barley, etc, helps to offset malt sweetness with or without hops. But to answer your specific question, I've tasted commercial brews using orange peel, thistle, corn stalks, roasted chicory root, heather, sweet gale, rosemary, and other gruit herbs I can't remember right now. I've personally brewed with juniper, wormwood, even pineapple rind once.