#gruit — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #gruit, aggregated by home.social.
-
Drinking a gruit I made with homegrown mugwort and alecost. It has a nice herbal flavor that's hard to describe, alecost is pretty unique, sorta mint and sorta cinnamon but not actually either of those things.
-
Drinking a gruit I made with homegrown mugwort and alecost. It has a nice herbal flavor that's hard to describe, alecost is pretty unique, sorta mint and sorta cinnamon but not actually either of those things.
-
Drinking a gruit I made with homegrown mugwort and alecost. It has a nice herbal flavor that's hard to describe, alecost is pretty unique, sorta mint and sorta cinnamon but not actually either of those things.
-
Drinking a gruit I made with homegrown mugwort and alecost. It has a nice herbal flavor that's hard to describe, alecost is pretty unique, sorta mint and sorta cinnamon but not actually either of those things.
-
Drinking a gruit I made with homegrown mugwort and alecost. It has a nice herbal flavor that's hard to describe, alecost is pretty unique, sorta mint and sorta cinnamon but not actually either of those things.
-
Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
-
Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
-
Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
-
Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
-
Drinking a Dangerous Gruit as my post brewday libation. No hops but it is flavored and bittered with mugwort, alecost (aka costmary) and blue spruce. Fermented with my wild 'abbey' culture it's 9.5% abv, hence the name.
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
Bottled and kegged the gruit I brewed from a portion of the Sahti wort I made three weeks ago. In addition to the blue spruce (from the Sahti) I also added mugwort and alecost to steep in the hot wort for a bit. I fermented it with my wild Abbey culture and it finished at 1.012 making this beer 9.3% abv!
-
"It's dangerous to go alone. Drink this!" My Chu Jelly Ale (gruit) is now on tap at Lon Lon Brewing 🤓🍻😉
#LonLonBrewing #Homebrew #Craftbeer #gruit #grapefruit #bloodorange #zest #pith #juice #potion #zelda #geek #StepAwayFromTheWritingDesk
https://www.instagram.com/reel/C10HGCwSgBo/?igsh=MTc4MmM1YmI2Ng==
-
"It's dangerous to go alone. Drink this!" My Chu Jelly Ale (gruit) is now on tap at Lon Lon Brewing 🤓🍻😉
#LonLonBrewing #Homebrew #Craftbeer #gruit #grapefruit #bloodorange #zest #pith #juice #potion #zelda #geek #StepAwayFromTheWritingDesk
https://www.instagram.com/reel/C10HGCwSgBo/?igsh=MTc4MmM1YmI2Ng==
-
"It's dangerous to go alone. Drink this!" My Chu Jelly Ale (gruit) is now on tap at Lon Lon Brewing 🤓🍻😉
#LonLonBrewing #Homebrew #Craftbeer #gruit #grapefruit #bloodorange #zest #pith #juice #potion #zelda #geek #StepAwayFromTheWritingDesk
https://www.instagram.com/reel/C10HGCwSgBo/?igsh=MTc4MmM1YmI2Ng==
-
Anyone around here into making gruits?
#gruit #wildsoda #wildbeer #pascal #indigenousbeer #indigenoussoda -
Anyone around here into making gruits?
#gruit #wildsoda #wildbeer #pascal #indigenousbeer #indigenoussoda -
Anyone around here into making gruits?
#gruit #wildsoda #wildbeer #pascal #indigenousbeer #indigenoussoda -
Anyone around here into making gruits?
#gruit #wildsoda #wildbeer #pascal #indigenousbeer #indigenoussoda -
it's time to brew my next batch of #kombucha but i'm running short on hops. the place i'd normally buy them is closed due to quarantine... so i'll be #foraging for ingredients in the yard today- and using them along with dried foraged herbs as hop replacements. so this batch will be a #gruit kombucha ale mostly out of necessity -
it's time to brew my next batch of #kombucha but i'm running short on hops. the place i'd normally buy them is closed due to quarantine... so i'll be #foraging for ingredients in the yard today- and using them along with dried foraged herbs as hop replacements. so this batch will be a #gruit kombucha ale mostly out of necessity -
batch 18 of #kombucha, bottled on feb 9. This was brewed with malt (very short boil) and bottled with a mugwort branch and flowers. Extremely herbal flavor, fairly sour, a bit bitter, and malty sweet at the end. Reminds me of some #gruit beers I’ve had. I’m excited to see what some more recent brews made with long boils will taste like
-
batch 18 of #kombucha, bottled on feb 9. This was brewed with malt (very short boil) and bottled with a mugwort branch and flowers. Extremely herbal flavor, fairly sour, a bit bitter, and malty sweet at the end. Reminds me of some #gruit beers I’ve had. I’m excited to see what some more recent brews made with long boils will taste like