CruJones: Foraged beer trend? Howaboutno.jpg/maybe you could make a decent liquor out of kudzu//maybe
untaken_name: CruJones: Foraged beer trend? Howaboutno.jpg/maybe you could make a decent liquor out of kudzu//maybeI think it's a secret plot by farmers. They want people to harvest all the kudzu for drinking, because they can't find any other way to get rid of it. That stuff's damned pernicious.
zamboni: And you better drink it fast or you'll end up with more of it.
MrHappyRotter: I recall reading multiple stories years back about how kudzu supposedly contained a compound that scientists were researching as a possible treatment for alcoholism. I guess we know how those studies turned out.
LonMead: I hear it grows on you.
bonkmeist: MrHappyRotter: I recall reading multiple stories years back about how kudzu supposedly contained a compound that scientists were researching as a possible treatment for alcoholism. I guess we know how those studies turned out.It does. In the starchy root.
amyldoanitrite: I don't make beer, just because hard cider / apfelwein is so much easier and I'm lazy, but I made a cyser that I flavored with fresh-picked orange blossoms from my family's groves. Really, really good.If the kudzu flowers taste like grape, as said upthread, that sounds like a good ingredient to me, and a good use for a vile weed. My concern with this "foraging for food/ brewing ingredients" trend, though, is that, sooner or later, you know some idiot is going to pick and ingest something poisonous, hopefully without brewing up a batch of hooch to poison his buddies as well. When the article mentioned the candy cap mushrooms, I shuddered. Amanita ale, anyone? Galerina gose?Foraging is great fun, but it's a hobby that demands some study and responsibility. Especially if you are going to be sharing what you find.
fusillade762: With, not from.
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