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Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation (Anglais) Broché – 1 décembre 1998

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Sacred and Herbal Healing Beers The medicinal, spiritual, sacred and ceremonial properties of nearly 200 plants - when used as fermented beverages - are explored in this text. The author explains how fermentation and plant use as medicine and psychotropics have always been companions in life's path. Full description

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Commentaires client les plus utiles sur (beta) 77 commentaires
65 internautes sur 65 ont trouvé ce commentaire utile 
Excellent work 30 septembre 2010
Par Christopher R. Travers - Publié sur
Format: Broché Achat vérifié
First a word on safety. A few of these recipes use toxic ingredients. In general, my studies all suggest however that these ingredients both have long records in brewing and also are reasonably safe in that area. This includes both mandrake and henbane. In fact, henbane was smoked in the Middle Ages, and evidence exists for its use in beer for thousands of years. Mandrake was well known medicinally mixed with wine (Dioscorides mentions it, and mandrake wine seems to have been utilized by Hannibal as a narcotic). However, in all things some caution is required, and there are a few other steps I'd recommend:

1) It's probably a good idea to try small doses of such recipes until you know how your body will respond.
2) It's probably a good idea to do further research before you make up your mind on these matters.

Now for a word on substance. This book is written from a very primitivist perspective. The author is upfront about his views in this area, and tries to share them. I didn't feel like the book was overly proselytizing in this area, though I recognize that some fellow reviewers differ here.

Secondly he advocates what one might call "unscientific brewing." I'm a big fan of unscientific brewing. I've brewed in similar ways for nearly two decades. In this way, sense, artistry, and experience are used to produce a beer, mead, etc rather than rigorous measurement and control. For example, I sterilize all my equipment with heat (I don't use chemicals), I don't even own a hydrometer, and and I brew beer using touch and feel rather than time and temperature. In this way, I sacrifice some repeatability for variation and an ability to improvise at each step. Sometimes my recipes flop but since each one is an experiment, I just take note about what failed and go on. I figure this is the way brewing was done for centuries and I don't need to change. My view on this, as a long-time "unscientific brewer" is subtly different than Bruhner's. I think to some extent his writings make light of the careful ways that traditional cultures may have for controlling wort infection and the like, and tends to gloss over the role of deep, long-term experience in what was traditionally an art form much like poetry. These shortcomings may be acceptable given his audience (those just starting out), but it's worth noting up front. All in all, I think this is an important contribution to the area of brewing in this area. I may not agree with him on every point, but more voices help us all move forward.

Thirdly he provides a large number of recipes. These include molasses-based drinks, white sugar-based drinks, fermented fruit-based beverages, and the like. In general these track various other attempts at various beverages that I have seen, and many of his recipes are taken from old sources. These do not fit in well with standard contemporary brewing approaches which frown on sucrose sources and favor fructose instead, but when one is experienced (see paragraph above), one can still take them as inspiration and adapt them to whatever one wants to make (substituting honey for white sugar, for example). At the same time, I have had commercially produced molasses "beers" (i.e. brewed with molasses instead of malted grain) and they are quite pleasant. Consequently I have to assume that most of the recipes would be just fine how they are. I would however note that it is likely that "sugar" in many of the old recipes was the sort of dried cane syrup one can find at Mexican grocers than the white sugar we use today. This area could be fertile ground for future research.

However, whatever faults this book has, it's still a fascinating journey into another world in terms of brewing. I enjoyed it and I see why it was highly recommended to me. It is a solid contribution to this field and I'd highly recommend it to others.
75 internautes sur 78 ont trouvé ce commentaire utile 
Interesting recipes, great herbal info 29 octobre 1999
Par Un client - Publié sur
Format: Broché
I find this book fascinating! Months after buying it, I find myself sitting down to look for a recipe to try, and spending hours reading the historical and herbal notes. Never would have expected the best herbal I own to be a beer book! There is also information on the religious practices of early Celts and Norwegians as they relate to the use of herbs, as well as lots of information on the spiritual use of herbs by modern traditional peoples.
As for the beers themselves, Buhner takes a relaxed attitude. Indigenous people make beer without fancy equipment, and we can too. What matters most is what tastes good to us--which means we have to do a lot of experimenting! There are lots of recipes to try here, from the Middle Ages up to the present. But the choice is not as wide as it first looks, because not all of the ingredients are easily available. If you get into this, the next book you'll want may be "The Brewer's Garden."
48 internautes sur 50 ont trouvé ce commentaire utile 
Plenty safe 26 décembre 2004
Par Charles Andrew Wingard - Publié sur
Format: Broché
Stephen's book on beers is great because you learn about brewing, other cultures (human), and herbs. He is also very clear about how powerful plants can be, and for each herb he gives 2-5 paragraphs of well cited information. Some of the measurements are a little vague or confusing in the recipes but like he says the point is to make a mess and have fun. This is a great read for anyone into health as well, just for the chapter on fermented honey and bee products alone. And if he includes a recipe with jimson weed or henbane, he is very clear about the inherent risks. Lighten up and drink some meade.
73 internautes sur 80 ont trouvé ce commentaire utile 
What a Wonderful Book! 30 mai 2002
Par Un client - Publié sur
Format: Broché
I had heard about older brewing, beers before 1500 almost never used hops, and was lucky enough to come upon this book when trying to find out more. Wow! What a book. I read many beers books - how boring they are! Most brewing books are as dry and bitter as the beers they describe - a certain prescription for sleep (again, like the beers they describe). But not this one. There is great poetry and magic in this book - it is an enchanting and endearing read. The beauty and wonder of ancient brewers comes through in the author's language - even more wonderful, the book contains an extensive, up-to-date overview of the medicinal actions of the herbs used in beers throughout time. Please, read this book, and help begin the move away from hopped beers to more healthy, wonderful tasting beers like yarrow ale, elder ale, and ginger beer. I can't recommend this book enough!
153 internautes sur 179 ont trouvé ce commentaire utile 
Very interesting, if you can stomach the subtext (overtext?) 25 mai 2002
Par oldtaku - Publié sur
Format: Broché Achat vérifié
There are many interesting nuggets in here. Since there are other books that give you plenty of information, including recipes, about brewing with unusual or 'primitive' ingredients, I found the passages about native rituals, ancient brewing traditions, and the like to be most interesting.
Unfortunately, Buhner has an obvious agenda to push (he makes no bones about this), and can't resist continually beating the reader over the head with it. Even when I agree with a lot of what he says, it's very annoying to be reading an interesting passage about tribal prayer ritual and have him go off on a screed about how much better this is than traditional patriarchal western spritless yada yada yada... again.
Furthermore, he seems unable to list an ingredient without mentioning how it cures every disease known to man ('studies have shown') and that 'growing number of scientists' are 'just beginning to realize' how far superior this ingredient is to anything science has ever been able to produce. It gets old very quickly.
In spite of my negativity here, he has gathered a lot of fascinating information. If you love the idea of 'Beer Soup for the Soul', this book is absolutely for you. Or if you're looking for some neat information on the history of brewing, and you can stand wading through what my friend calls, less charitably the 'hippie dippie crap', give it a look.
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