hist-brewing: Opinion

Deborah Wood garwood at CAM.ORG
Wed Dec 13 05:57:30 PST 2000

I'm not sure you would find a large market for historical brewing
Personaly, as bolth a modern and historical brewer I like to contol as
much as possible my sources for herbs and other ingredents,  I believe
in  fresh and if possible organic producs.. I own a 90 acres of very
wild land, and last summer
I  obtained  several plants of myrica gale which grows in northern
My husband was kind enough to me back a big bag of myrica from a fishing
trip in northern Québec where he drove to the end of the road and then
took a plane farther north.
I was able to start a mini plantation of this plant and several other
common gruit herbs.
This is labor intensive. I also am able to harvest my own spruce and
some other tree essences for the shaving ales fresh from my land
Deborah Wood

NeophyteSG at aol.com a écrit :

> In the few wonderful months that I've been a member of the list -- my
> gratitude to all of you -- I've noticed a reoccurring theme:  Where do
> I find
> [fill in the esoteric brewing ingredient (e.g., bog bean)]?  I'm going
> to be
> moving onto a 4.77 acre property in about nine months.  My question is
> this:
> How much use do you think brewers would have for a web-based business
> which
> offers organically grown historical brewing ingredients?  Things like
> malted
> and traditionally roasted grains, gruits, etc.  My thought is that
> since I'm
> going to be growing the gruits for myself anyway, it wouldn' t be that
> much
> cost or effort to build a larger greenhouse.  Likewise, a larger kiln
> since
> malting and roasting are also on the agenda.
> While I have my own list(s) of odd ingredients, I'd also appreciate
> hearing
> your particular wish lists.
> Warm Regards,
> Shawn
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