Hey all, have any of you ever brewed with herbs (such as yarrow, etc) instead of hops and malt? Looking for some suggestions. And I don't want to be the subject of a witchhunt here for this heresy. Just saw an article online and it piqued my interest. If not I'll do research online and brew one and let y'all know!
search for gruit, it occasionally comes up on this site. I believe that @OldSock (http://madfermentationist.blogspot.com/) has done at least one before.
Check out that Sacred and Healing Beers book. Personally, a porter brewed on the heavier end with some sort of smoked malt cures most of what ails me.
I'm having a hard time thinking of a style that would meld well with roasted garlic or ginger. I just go back from vacation and a buddy of mine was drinking some sort of ginger shandy. There's no reason for that.
