Have a pint of Dandelion Stout


Dandelion, taraxacum officinale

Ed our Brewer let me know that he has just finished brewing a batch of Dandelion Stout, which should be ready to drink by this weekend.  Historically, people used added all kinds of things to their beer, sometimes to replace a missing ingredient or simply because they liked the taste.  Dandelions were favourite ingredients in many medicinal brews as it was believed that the resulting tonic cleansed the liver and could prevent and cure kidney stones!  Dandelion flowers were made into Dandelion Wine, and the roots could be dried, roasted and powdered to produce a coffee substitute.  So, next time you survey your dandelion covered lawn, think of the Victorians and their pleasure at seeing you doing such a good job at raising a fine crop!

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Filed under Brewing History, Current Brews

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