Nature's unique way of fermentation
Primitive beers, country wines, herbal meads, natural sodas, and more
The art of brewing doesn’t stop at the usual ingredients: barley, hops, yeast, and water. In fact, the origins of brewing involve a whole galaxy of wild and cultivated plants, fruits, berries, and other natural materials, which were once used to make a whole spectrum of creative, fermented drinks.
Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. Wild-plant expert and forager Pascal Baudar’s first book, The New Wildcrafted Cuisine, opened up a whole new world of possibilities for readers wishing to explore and capture the flavors of their local terroir. The Wildcrafting Brewer does the same for fermented drinks. Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass.
The book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients.
The Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. Readers will find themselves surprised by how easy making your own natural drinks can be, and will be inspired, again, by the abundance of nature all around them.
« Pascal Baudar takes wild fermentation to the next level with wild plants, wild yeasts, and wild bacteria. His methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration. » ―Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
« Pascal Baudar has elevated the concept of terroir―that intricate symbiosis of Homo imbibens, native biota, microorganisms, and landscape―into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer.» ―Patrick E. McGovern, archaeologist and author of Ancient Brews and Uncorking the Past
About the author
Pascal Baudar is the author of The Wildcrafting Brewer and The New Wildcrafted Cuisine. He works as a wild food researcher, wild brewer, and instructor in traditional food preservation techniques. Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and foodies to the flavors offered by their wild landscapes.
In 2014 Baudar was named one of the 25 most influential local tastemakers by Los Angeles Magazine, and in 2017 his instructional programs, taught through Urban Outdoor Skills, were named one of the seven most creative cooking classes in the LA region.
- Title: The Wildcrafting Brewer - Primitive beers, country wines, herbal meads, natural sodas, and more
- Dimensions: 304 pages
- Published: February 12 2018
- Published by: Chelsea Green Publishing
- Language: English
- ISBN: 978-1603587181