Lazy, Hazy Days of Summer – The Lazy Brewer’s Edition


06/17/2013 by syrbal-labrys

2013-06-16_4130 Admittedly, our summer thus far has been anything but lazy. And while several days a week will still be busy with normal yard work, I seriously hope the “heavy lifting” phase is over! That gigantic Ball jar in the picture? That is going to aid with the summer hazy part. That four gallon jar is brewing a delicious BEER made with NO grain. One of the tasks this weekend was cutting back elaborate growth in the South yard, garden sage was overflowing onto the walkway, so I suddenly had a surfeit of sage.

All you beer purists who insist on wheat and barley, I have news for you …. not all beers were always grain and hops based! Many deliciously light and intoxicating herbal brews existed and we intend to try several this year, brewing a new one about twice a month. The straight herbal brews are intoxicatingly EASY, too. Much more like the simple process of brewing mead, that magical potion we are so accustomed to making. Some of THAT is going to be bubbling away in a carboy by dawn, too. So, the Sage and Saffron batch is bubbling away…just look at that promising rim of froth and the bubbles enthusiastically roiling the golden-brown depths! Into the keg by Thursday and ready for chilling mugs-full by Saturday!



3 thoughts on “Lazy, Hazy Days of Summer – The Lazy Brewer’s Edition

  1. Must… have… reci… pe…

    • syrbal says:

      It is really pretty simple.

      We picked about a stuffed gallon of the very top leaves of the garden sage and put them in that four gallon jar along with a 1/2 ounce of saffron threads and two sliced grapefruits.

      We brought about 3 gallons of water to a boil, added 4 lbs of honey (about 1 1/3 qts) and about a pound and a half of light brown sugar and boiled till it was all well dissolved. This was poured over the sage leaves.

      We left this soaking till it was cool, then we lifted most of the leaves out that wide mouth with tongs…they sort of float so this is not as difficult as you might think. Then we added more fresh boiled water to bring it back near the top….if a few sage leaves remain, don’t worry about it. When it is about 80 degrees (F) we added the prepared brewing yeast….mixed in a bowl with a sweet juice or water and sugar to proof it foamy-like. We put the cap on, without the rubber ring so it can breath out the carbon dioxide when it starts to cook.

      And then you let it sit quietly for as long as it bubbles away fermenting the sugar into alcohol. If we bottle this, we would put a raisin or a sugar cube in each liter bottle to make it nicely bottle carbonated. But likely this will go direct to our keg instead. That will likely be about Thursday evening.

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The name of this blog, and my Dreamwidth blog, Herlander Refugee, is taken from a 1915 feminist novel "Herland". It makes my heart sing that modern women are experimenting with creation of a new "Herland"! Yes, comments are closed. Anyone who just MUST reach me can do so at syrbal6 at gmail dot com.

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