|Sent on:||Monday, October 28, 2013 8:42 PM|
Only within the last few centuries did hops become the main herbal ingredient in beer. From very ancient times until nearly the present, cultures around the world have been making fermented beverages with an incredible variety of herbs, fruits, sugar sources and other ingredients. Fermented beverages can serve as much more than just an enjoyment. These drinks can preserve the nutritional and medicinal properties of their ingredients for up to several years, and can play a key role in ritual and spiritual practice.
Benjamin Weiss, a local organic farmer, permaculture teacher, and poet has been experimenting with herbal fermentations for the past 7 years. Inspired by Stephen Buhner’s book Sacred & Herbal Healing Beers, Ben has learned to craft medicinal fermentations of many kinds using mostly local, organic, and wild ingredients.
This class will be useful for those who have little or no experience with brewing, and as a source of fascinating new knowledge for experienced brewers. Students will participate in the creation of an herbal beer as well as a mead (honey wine), and will see fermentations in all of the different stages of the brewing process. Basic techniques and equipment will be explained, as well as medicinal, nutritive, and ritual functions of brews, choosing, harvesting and obtaining ingredients, and pairing appropriate flavors. And an array of Ben’s finished beverages will be available for sampling!
This class will be held in the Herbs from the Labyrinth kitchen and garden, on Wheatland Avenue in Lancaster. Advance registration is required. A few books and kits will be available for sale at the class. To register, call Radiance, [masked], or stop in to 9 W Grant St, Lancaster.
Cost of the class is $40.00