This is my first attempt at a traditional gruit for the Club. The main flavouring ingredients are Canadian sourced yarrow, marsh rosemary, and sweet gale. The adventure was all about sourcing these ingredients and I stumbled across Forbes Wild Foods in Toronto back in February. Given that these herbs are hand picked in season, quality is not easy to come by. The base is Canadian Barley. The sourced yeast is nothing spectacular and the water is my design. I started with a base of distilled and added back the minerals I thought would allow the herbs to come through.
Brewer: Vincent Sowa & Jeremy Laidlaw
Brewed For: BeerClub
Ready: 14 April 2018