The Wildcrafting Brewer : Creating Unique Drinks and Boozy Concoctions from Nature’s Ingredients
by Pascal Baudar
Editor: Chelsea Green Publishing Co
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Primitive of beers, local wines, meads, natural soft drinks, and more The art of brewing does not stop at the usual ingredients: barley, hops, yeast and water.In fact, the brewery’s origins involve a whole galaxy of savages and cultivated plants, fruits, berries and other natural materials, which were once used to make a whole spectrum of creativity, fermented drinks, and more.Now, fans of fermentation and brewery house fans can rediscover these “primitives” of drinks and their unique flavors in Wildcrafting BreweryWild of the plant experts and to forge Pascal Baudar’s first book, La Nouvelle Wildcrafted Cuisine, opened a whole new world of possibilities for readers who want to explore and capture the flavors of their soil.The Wildcrafting Brewer does the same for fermented beveragesBaudar, reveals both the philosophy and the practice of techniques to make your own delicious food, from the simple savage, sodas, not grape-based “country wines,” primitive herbal-based beers, mead and ethnic traditional ferments such as tiswin and kvasThe book opens with a retrospective of brewing plants and old beers.The author then goes on to describe both hot and cold brewing methods and offers many interesting recipes; artemisia, beer, horehound beer, and manzanita cider are just some of the many drinks represented.Baudar is quick to point out that these recipes serve primarily as a touchstone for readers, who can use the information and techniques it provides to create their own beers, using their own local ingredients.The Wildcrafting Brewer will attract herbalists, workers, gourmets and chefs as well with playful and relaxed author of the philosophy.Readers will find themselves surprised by the easy way to make your own natural drinks may be, and will be inspired, again, by the abundance of nature around them.
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