Fermentation enthusiasts and brewers alike, discover how to make fermented beverages with unique flavours with the book "The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions From Nature's Ingredients", by wild plant expert Pascal Baudar.
The art of brewing is not limited to the usual ingredients like barley, hop, yeast, and water.
In the past, brewing used a myriad of wild and cultivated plants, fruit, berries, and other natural materials. They were used to make a wide range of creative fermented beverages.
Pascal Baudar, with his first book "The New Wildcrafted Cuisine", opened up a whole new world of possibilities for readers wishing to explore and capture the flavours of their local terroir.
"The Wildcrafting Brewer" does the same with fermented beverages.
The book begins with a retrospective of plant-based breweries and Baudar reveals both the underlying philosophy and practical techniques for making your own delicious concoctions, from basic wild sodas to "non-grape local wines," native plant-based beers, meads, and traditional ethnic ferments like tiswin and kvass.
The book begins with a retrospective of plant-based breweries and ancient beers. The author then describes both hot and cold brewing methods and offers many interesting recipes.
Mugwort beer, horehound beer, and Manzanita cider are just a few of the many drink recipes featured. Readers can then use these basic recipes to create their own brews, using their own local ingredients.
"The Wildcrafting Brewer" will charm herbalists, gleaners, natural foodies, and chefs with the author's playful and casual philosophy.
Readers will be surprised at how easy it is to make their own natural beverages and will be once again inspired by the abundance of nature around them.
"Pascal Baudar takes wild fermentation to another level with wild plants, yeasts, and bacteria. His methods are effective, and his creativity is contagious. With beautiful photos and clear technical details, this book will be inspiring."
- Sandor Ellix Katz, author of "Wild Fermentation" and "The Art of Fermentation"
"Pascal Baudar has elevated the concept of terroir, a complex symbiosis of homo imbibens, native biota, microorganisms, and landscapes, in the area of extreme fermented and non-fermented drinks. His book illuminates the innovative quest of the Paleolithic 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 "Wildcrafted Fermentation" and "The New Wildcrafted Cuisine." He is a researcher in the field of wild food, a brewer, and an instructor in traditional food preservation techniques. Over the years, through his weekly classes and seminars, he has initiated thousands of cooks, local chefs, and foodies to the flavours offered by their untamed landscape.
In 2014, Baudar was named one of the 25 most influential local tastemakers by Los Angeles magazine. In 2017, his educational programs taught by Urban Outdoor Skills were named one of the seven most creative cooking classes in the Los Angeles area.
- Publisher: Chelsea Green Publishing
- Released: February 12, 2018
- Pages: 304
- ISBN: 978-1603587181