DaB95: Out of the woods, into the brew - Spring feat. Xavier Tortosa

Hi everyone, welcome to our new mini-series: „Out of the woods – into the brew.“ For this series I am joined again by Xavier Tortosa who has much experience in this regard. We’re talking about foraging plants and using them for brewing. Key points would be: How do you chose your plants? What do you use, when in the brewing process and how much? Testing methods for discovering the aroma potential of your plants. Five plants in Germany and Catalonia that you might use. Have fun with the info provided and don’t take the following disclaimer personally It is necessary as some plants have poisonous doppelgangers. **DISCLAIMER** FORAGE THE RIGHT WAY (RESPECT NATURE AND LEAVE SOME FOR THE PLANT AND OTHERS)! ONLY USE WHAT YOU CAN SAFELY IDENTIFY AND USE! WE’RE NOT RESPONSIBLE IN ANY WAY. **END** Enjoy responsible and stay thirsty Dr. Durstig Sources: Books The Homebrewers Almanac Book: “The Art of Modern & Traditional Brewing” avalaible as Paperback on Amazon an English Hardcover Limited edition 200 numbered copies with bookmark (contact Xavier directly) and the spanish Version is available via Librosdeguarda.com Web sources Can you get parasites from foraging? (via Waldsamkeit.de, german) foragerchef.com backyardforager.com hegerundsammler.de (german) Plants will have their more detailed own page in the future: Oak Hazelnut Dandelion Blackberry Topinambur Dill Yarrow Applemint Mallow Hibiscus Pine Rosa canina Milk thistle