Not too long ago, I hated nature, but I think it was mostly because nature loved me too much. Anytime I spent more than 15 minutes outdoors, I’d collect a new rash, make friends with a colony of bugs, or somehow trip on a tree root and make out with the dirt. After years of suffering this love-hate relationship, I made a conscientious decision to divorce nature. I became a homebody, ventured off in the dead of winter, and accepted my only friend, the Abominable Snowman.
But over the last year or two, I learned to come out of my shell slowly and make peace with nature. It turns out, I actually love it now! In fact, one of my favorite outdoor activities is hiking, and thankfully I live on Long Island, so I don’t have to travel far to find a good hiking trail.
Recently, I joined a nature walk/hike at Sunken Meadow Park in Kings Park with a group of fellow brewers and beer enthusiasts to pick some fresh ingredients. I was a little skeptical about picking and tasting new species we came across, but with our guide, we managed to find a few worth trying. It was a great experience for hikers, nature enthusiasts, and brewers. We learned to explore some new brewing ingredients, not to mention nobody (specifically me) got poisoned or attacked by any wildlife. I haven’t brewed anything with my findings yet, but I’m inspired to create something different and take a closer look at nature next time I hike.
Species: Wood Sorrel
Flavor: Lemony, Tart
Used For: Wood Sorrel, is in the clover family, gives off a fresh, earthy scent and a lemony taste. It can be used to add a nice fruity touch to beer, mead, wine, or cider this summer.
Species: Sheep Sorrel
Flavor: Lemony, Tangy, Tart
Used For: Sheep Sorrel, similar to Wood Sorrel and also in the clover family, can be added to Wheat beers with apricots, peaches, pumpkins.
Species: Sassafras
Flavor: Root Beer
Used For: Sassafras is most commonly used in root beer and also found in Louisiana Creole cuisine like gumbo. All parts of sassafras including: roots, stems, twigs leaves, bark, flowers, and berries can be used in brewing.
Species: Japanese Honeysuckle
Flavor: Honey
Used For: Japanese Honeysuckle is best known for its sweet-smelling flowers. The stamen, which holds the honey droplet, can be used to make a honeysuckle Lager/Pilsner or Wheat.
Species: Juniper berries
Flavor: Tart, Sharp, Citrus, Gin
Used For: Juniper berries is generally known as the principal flavor in gin, but can also be used to brew Pale Ales and IPAs. This fresh and earthy specie is full of flavor and aroma. A word of caution, only 1 oz of berries is needed to give your beer the right balance.
