The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients Kindle Edition

This book is a great introduction to what not to do as a brewer.The techniques provided in the book are often bad. Advocating bottling active fermentations without knowing how much more fermentation will continue in the bottle is a recipe for under-carbonated, over-carbonated, or in the worst case bottle bombs. The so called “cold fermenting” or fermenting without sanitizing the must/wort for some recipes is a bit worrisome. Typical fermentations of beer, wine, and mead quickly create conditions (some combination of alcohol production, pH drop, and nutrient depletion) that prevent the growth of any microbes that could be harmful. I would be cautious about some of the no boil techniques where there is not enough fermentables or acidity to produce the conditions necessary to inhibit the growth of bad microbes. This could be exacerbated by the lack of attention to proper yeast pitching rates.Some of the recipe formulations are cringe worthy. Many of the recipes are just “hooch” or sugar wash with some random herbs and/or fruit thrown in. Fermenting brown sugar or table sugar with some herbs or a little fruit thrown in for flavor is not what I would call “craft brewing.”The first recipe I tried was a “lemon-mugwort beer.” I thought the recipe appeared to be problematic, but it didn’t require much time or expense to give it a try. I followed the recipe (fermented with a pure culture beer yeast as suggested) and at two weeks I took a sample from the fermenter. The gravity had not dropped anywhere near where it should have. I checked the pH with my pH meter and it was 3.45, a level at which Saccharomyces cerevisiae fermentation can be problematic. This isn’t really unexpected as the only ingredients were brown sugar, lemons, mugwort, yeast, and water. This is simply poor recipe formulation.I was also disappointed in that there wasn’t more in-depth context or historical research with regards to the ingredients and recipes.What can I say positively about this book? The book itself is well constructed and the pictures are bright and vibrant (although they are more eye candy than helpful). The authors enthusiasm for creative brewing ingredients is great and gave me ideas for a couple of ingredients to try in my own recipes. The no worries approach and promoting people to try fermentation at home is also nice.In the end however, I cannot recommend this book.

As an inspiring Herbalist and Chef that’s fanatic about fermenting and brewing with a bountiful garden and access to properties for forging, I love this book. I pre-ordered the book in September, it just arrived today and I haven’t put it down. Like Pascal’s other book, they are simply divine, creative, and well planned. Think outside the box for any substitutes, let your creativity run wild. I apply the principles of wild yeast not only to brews but to artisan breads and foods. The book covers everything from wild yeast to brewing and fermenting beers, meads, wines, natural sodas and much more. I have been very fortunate to attend several of his workshops in the Los Angeles area and they are truly amazing. I am addicted to the juniper berry and piñon pine sodas as well as the Mugwort and lemon beer, and have started planting a variety of herbs/plants in the garden to use in my brews. I love my wild yeast starters Blueberry, Grapes, Prickly Pear and Juniper berries. If you love getting creative, this book will surely inspire! Well done!

Another fantastic book by forager Pascal Baudar! There are a number of great books about turning wild plants into alcohol drinks. Ellen Zachos's  The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 One-of-a-Kind Mixed Drinks  wild double the size of your liquor cabinet (woohoo!), Emily Han's  Wild Drinks & Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home  and Stan Hieronymus's  Brewing Local: American-Grown Beer  are all great starter books but Pascal takes you to the next level. His easy-to-follow recipes will have you quickly fermenting things you never new were fermentable in combinations that will make your taste buds sing. Of course, being a book by Pascal, the accompanying photographs are works of art in their own right. Get this book!

Every aspect of this book—much like Baudar’s previous one—is top notch. From the exquisite photography that will seductively lure you into each unique drink, to easy-to-understand and thoroughly detailed instructions to create your own concoctions without fail. My favorite thing about the “recipes” is that they leave just enough room for creativity... which is extremely helpful when harvesting in other parts of the country or throughout the seasons when something might not be available. I also appreciate the attention to detail and the research that must have gone into perfecting the fermentation processes and understanding the flavor profiles of so many unusual wild ingredients. This book is an excellent introduction to those who may just be starting out on a home brewing journey but also a priceless inspiration to those more seasoned brewers who are looking to level up in their craft. I also found that there were plenty of fabulous methods that were non-alcoholic—perfect for introducing kids to their natural environment! The Wildcrafting Brewer will definitely be one of those books that will quickly be stained, wrinkled and fall apart from use in the kitchen, much like my copy of Baudar’s first book!

I love the fact that Pascal will give anything a try, the photos are superb, the writing is easy and enthusiastic, he obviously has a real passion. I have so far tried 12 recipes, all fantastic and I am looking forward to experimenting much more.

This is a must have reference book for any new or experienced brewer of wines, beers and sodas. The book is well written and the author's experience and enthusiasm make it a must read! The recipes are well written and easy to follow.

Bought this book as I am interested in learning more about wild yeasts. I am delighted with the book. It's really easy to read and the author's explanations around the wild ingredients and methods he uses as well as the historical context that he shares make it really informative. If you have any interest in wild food or food history you will love this book as well as those interested in brewing.

Another wonderfull book of Pascal Baudar. Can't wait to go out, pick what I can find in my own 'terroir' and start brewing. Pascal has a way of telling things that you tast, smell and feel what he is writing. He invites you to use the recepies as a basic for your own brewings.

Interesting book with lots of good ideas