By the Seed SistAs
Humans have been brewing with herbs and flavours as an essential part of their diet for thousands of years. Drinking often potent, herbal brews played crucial roles in social interactions and ceremonies. In addition, alcohol contained medicinal properties, and so was consumed as a remedy for various ailments and was a common ingredient in mediaeval medicine.
Our ancestors used these fermented beverages in sacred ceremonies to communicate with their ancestors and to address physical, mental, and spiritual needs. They would often reach altered states of consciousness in a safe space with guidance to work out their inner demons and to shapeshift into a more consciously elevated part of themselves and remove or prevent the hardening of their minds (McGovern, 2018).
Considered a safer alternative to drinking water, it emerged from necessity, given the often poor quality of available drinking water, such as from water drawn from rivers, wells, or cisterns, which could be contaminated by human and animal waste. From ancient civilisations to the industrial age, beer provided a reliable source of hydration and nutrition when clean water was scarce as the process of fermentation naturally purifies water, making it safer to consume.
Brewing Gruit with Herbs
Gruit is historically, the correct term which refers to a blend of herbs – primarily yarrow, sweet gale and marsh rosemary – used to flavour and preserve beer before the widespread adoption of hops. The practice of brewing with botanicals was especially common in mediaeval Europe. Herbs and spices added a depth of flavour, transforming the basic malted beverage into a complex drink with layers of taste. Plus, many of these botanicals had natural preservative properties, ensuring the beer remained fresh for longer. Specific blend of herbs varied by region and brewer, but common ingredients included:
- Sweet Gale (Myrica gale)
- Yarrow (Achillea millefolium)
- Wild Rosemary (Ledum palustre)
- Mugwort (Artemisia vulgaris)
- Heather (Calluna vulgaris)
Other herbs and spices like juniper berries, ginger, caraway, and anise were also used.
Women’s Role Brewing with Herbs
“She brews good ale, and thereof comes the proverb, Blessing of your heart, you brew good ale.”
Shakespeare
The history of beer-making is also a history of women. Women have been central to the world of brewing, particularly with the use of herbs, from ancient eras through to the mediaeval period. During later times, wise women became synonymous with ‘witches’ – brewing herbs over a cauldron conjured up imagery and the reputation of these ‘alewives’ with the witch hunts of the early modern period.
Symbolism associated with alewives, such as broomsticks and cauldrons, which were later linked to witchcraft, lead to persecution and marginalisation of many women brewers, and is possibly where the stereotype of a witch originated from. Broomsticks, for example, were equally associated with alewives in which a broom hung over the front door of a home signalled that the house was a seller of beer and ale, or an alehouse with alcohol available; selling an intoxicating drink proved to be beneficial for the economics of a household.
The most obvious reality is that women were normally assigned domestic tasks. They planted and grew herbs, including yarrow, mugwort and heather, and so naturally, they would be seen over a hot, black cauldron with something or other brewing away, and brewing alcohol was just another of their daily duties. Beer and ale were important sources of calories and nutrients, especially in the form of “small beer” or “small ale,” which had a lower alcohol content and could be consumed daily. These drinks provided essential nutrients and were part of the regular diet. Often brewing ale in small batches, women sold it directly from their homes, local markets and fairs for their families, neighbours or taverns.
During the mediaeval period, brewing was regulated by guilds, and women were often active members, operating their own breweries and alehouses. This changed in the 16th and 17th centuries, when the witch hunts led to a significant decline in women’s involvement in brewing. Women were accused of witchcraft and blamed for beer spoilage, leading to increased regulation and male control of the brewing industry.
In the 18th and 19th centuries, women began to re-enter the brewing industry. The Industrial Revolution spurred the growth of large-scale breweries, and women found employment in various roles, such as maltsters and beer tasters, but as brewing became more commercialised, it once again became a male-dominated profession, and women were largely excluded, until more recently with the rise of the craft beer industry.
Brewing Alcohol with Nature
Ancient civilizations discovered the art of brewing beer while experimenting with the fermentation of grains, creating an intoxicating beverage. Fermentation, the process by which sugars are converted into alcohol and carbon dioxide by yeast. People gathered potent wild yeasts, and often held a ceremony to honour and ensure they would spoil the brew. In the mediaeval era, the use of hops in brewing spread across Europe. It was initially slow to catch on, due to the popularity of using other plants as flavouring agents in beer when brewing gruit. However, as the benefits of using hops in brewing became more apparent, the hop industry began to grow.
- Grains: Barley, wheat, corn, rice, and millet were commonly used for brewing beer and spirits like whiskey.
- Fruits: Grapes for wine, apples for cider, and various other fruits like berries were fermented to produce alcoholic beverages.
- Honey: Honey was often fermented to make mead, one of the oldest known alcoholic beverages.
- Herbs: A wide array of herbs were used to flavour and enhance the fermentation process.
Both mugwort and nettles have historical significance in brewing, often used for their unique flavours and medicinal properties.
Mugwort:
Mugwort (Artemisia vulgaris) is an aromatic herb with a long history of use in brewing, especially in Europe and Asia. In mediaeval Europe, mugwort was commonly used as a bittering agent and flavouring herb in beer before the widespread use of hops. The herb was added to the beer during the boiling process to impart its characteristic bitter taste and herbal aroma.
Nettles:
Nettles (Urtica dioica) are another plant that have been used in brewing for centuries, as they grow so abundantly. In some historical recipes, nettles were added to beer as they contribute a grassy, earthy flavour to the brew. These ingredients were not only used for their flavour but also for their preservative and medicinal properties.
Mugwort and Nettle Beer Recipe
Remember to sanitise all equipment thoroughly throughout the brewing process to prevent contamination and off-flavours in your beer.
Ingredients:
- 5 gallons (19 litres) of water
- 8 lbs (3.6 kg) of malt extract (either liquid or dry)
- 1 lb (450 g) of crushed malted barley (optional, for added complexity)
- 1 oz (28 g) of dried mugwort
- 1 oz (28 g) of nettles
- 1 package of brewing yeast (appropriate for ale or beer)
- Priming sugar for bottling (if carbonating in bottles)
Instructions:
- Prepare the Wort:
- Heat 2.5 gallons (9.5 litres) of water in a large pot and bring it to a boil.
- If using crushed malted barley, place it in a mesh bag and steep it in the hot water for 30 minutes, like making tea. Remove the bag and discard the grains.
- Stir in the malt extract until completely dissolved. This will be your wort base.
- Add Mugwort:
- Once the malt extract is dissolved, add the dried mugwort to the pot.
- Allow the mixture to simmer for about 15-20 minutes to extract the flavours from the mugwort. Be careful not to boil vigorously, as this can cause off-flavours.
- Add nettles:
- After simmering the mugwort, add the nettles to the pot.
- Boil the mixture for an additional 45-60 minutes, depending on the desired flavour level.
- Cool and Ferment:
- After boiling, cool the wort as quickly as possible.
- Transfer the cooled wort to a sanitised fermentation vessel ( fermenting bucket).
- Pitch the yeast into the wort and seal the vessel with an airlock.
- Fermentation:
- Place the fermentation vessel in a cool, dark area with a stable temperature around 65-75°F (18-24°C).
- Allow the beer to ferment for about 1-2 weeks, or until fermentation activity has ceased and the beer has cleared.
- Bottling:
- Once fermentation is complete, you can bottle the beer.
- If carbonating in bottles, add a small amount of priming sugar to each bottle before filling to promote carbonation.
- Seal the bottles with caps and allow them to carbonate for another 1-2 weeks.
After carbonation is complete, chill the bottles and enjoy your homemade Mugwort and Nettle beer!
These blog articles are herbal education resources, produced by the Seed Sistas. Gain insights and join us in the evolution of healthcare, please do leave a comment or question. Wellbeing empowerment for all…
