Hello Everyone

Do you have any references to articles etc that might tell me more about the use of Alecost/Costmary in brewing please? Including how much plant to how much brew? I've read it has an ancient history and was used before hops but each reference I find is scanty to say the least. Any pointers to more detailed information would be great, and thanks in advance to anyone who can help.

Camilla

I believe the Eden Project has something to do with this in the pipeline. Anyone with a few kilos of dried (driable?) leaves, please get in touch with them
Anthony

hi camilla,
may i refer you to the book 'sacred and herbal healing beers' by stephen harrod buhner? it contains a recipe for costmary ale, the description of the herb by maude grieve, together with the medicinal use of this herb, a relative of feverfew and tansy.
costmary is sometimes called alecost because of it's former importance in flavouring ale and beer.
no brewing expert, i make two tonic beers annually. maude grieve's nettle beer and lemon balm ale - craft style, floating yeast spread toast on the brew to ferment.
the nettle beer, comtaining nettles, dandelions, and cleavers, is a great pick-me-up. i am firing on all cylinders the day after drinking it! the lemon balm ale brings a contented smile to the most serious of friends!