The grocery store was out of mugwort. What’s stranger: that you can buy mugwort from a store—in bulk, too—or that there are enough mugwort shoppers out there to empty a gallon jar of the stuff? Artemisia vulgaris is related to wormwood (Artemisia absinthium) but milder. Or so they say—the comparison isn’t exactly relevant to a novice herbalist. In any case, the wormwood jar was full.
Medieval brewers used mugwort, wormwood, and a pantry full of other herbs, to flavor their beers, add some medicinal, ceremonial, or extra-intoxicating punch, and preserve them (or just mask the taste when they inevitably spoiled). It’s easy to think of gruit as rustic stuff: mysterious herbs, foraged from the bewitched woods, bubbled in cauldrons, sipped from sacred bowls. But gruit was actually the tightly regulated territory of the Catholic church, and its herbal blends were guarded secrets, doled out to the brewers of each town by the monastery-run gruithuis. Hops, some say, were a Protestant attack on the gruit monopoly. Someone needs to name an IPA after Martin Luther.
Still, a foraged beer appeals, especially here and now, when the San Francisco breeze blows fennel, eucalyptus, sage, rosemary… Stay tuned for my attempts. In the meantime, as one anachronistic homebrewer says, “Keep it clean, kick up the alcohol, and don’t stint on the mugwort!”