Anne and Rod’s Gruit Wit

Mash for 60 minutes at 152° F (67° C) and boil for 90 minutes, adding herbs and spices at the indicated times. Chill, pitch yeast, and ferment to completion. Soak the secondary spices in enough gin to cover for a few days, then add the gin and spices to secondary.

“Taste the beer before adding spices because you may want to change things,” says Rod. “We’ve also used rosemary instead of bay. The main thing is not to over-spice in primary. Start small, taste, and add what’s needed in secondary.”

* Currant flowers have a clove-like aroma and flavor with some bitterness.

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