After reviewing the Herbal Academy’s Craft Herbal Fermentation course, I brewed a batch of delightfully sunny Ginger Coriander Ale. Now I’m sharing this homemade ale recipe with you so you can make your own. Cheers!

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Fermentation. It is kinda big word. And process that many people won’t try at home due to {mostly} irrational fears of exploding bottles, epic failures, and just plain lack of knowledge and comfort. Truth is, folks, that it is pretty easy and a lot of fun. A bit of science and a lot of creativity often result in some truly remarkable things.

Recently I was approached by the Herbal Academy to enroll in and review their brand new Craft of Herbal Fermentation course. Seeing as I have a background in winemaking and am a proficient home brewer (check out my hawthorn mead post here), I signed on immediately. I was incredibly intrigued by the concept of the course – turning our favorite wild edibles and medicinals into cultured and fermented foods and beverages. I had even once fancied writing a book on the subject myself – I still might, but life has other current priorities like this blog and the opening of my clinical practice. And did I mention the farm and eight kids? That too. Furthermore, I had resolved this year to only consume libations that I had made myself – no purchased beer or wine (I am the only, albeit rare, drinker in my house).

So, this class was up my alley, y’all.

The Craft of Herbal Fermentation is divided into four units. The first unit is dedicated to herbal ales/ beers and similarly modest alcohol content beverages. The unit is then divided into five lessons (including a wonderfully informative video), followed by a super awesome quiz (you’ll have to check that out for yourself – I need more quizzes like that in my life). These lessons take you through all the basics of fermentation from the supplies needed (wormwood for a sanitizing rinse, who knew?) to some inspiring recipe suggestions. It is a limited time work-as-you-go type course (you have four months to complete the units), with downloadable instructional PDFs, and super active Facebook community for additional peer support.

Women in Brewing History

I will have to admit, I LOVE that the first instructional video stars a woman. The brewing and wine industries are still quite male dominated, although more women are filling these roles now. Strange truth of the matter is that brewing was once considered women’s work. Ancient Sumerians worshiped Ninkasi, goddess of “beer”. Early European cultures had their own “beer goddesses” and women served nutrient rich, low alcohol content brews to their families (which was likely far safer than the drinking water at that time). It wasn’t until the mid 16th century with the introduction of hops and beer regulation that home and tavern production of ales started to transfer out of the hands of the lady brewsters to male dominated, official brewhouses. Perhaps most sadly during these years was the association of witchcraft with brewsters. Frothy cauldrons and a broom (hung above the door as an indication that a fresh batch of ale was ready) are tragically symbolic of witchcraft in literature and art. It does make one wonder how many poor souls suffered under the cries of witchcraft for only possessing and using the tools of their brewing trade.

I guess all this is to say that the relevance of a wise woman presenting this material did not escape me.

Ginger Coriander Ale

One of the things that I love about this course is that the provided recipes are just the jumping off point. You are encouraged to develop blends based on preferred flavors and tastes. The first unit included a recipe for a coriander ale. I really enjoy a non-alcoholic ginger “beer” sold in our area (in which coriander is an ingredient), so I modified the recipe to include ginger. I wanted this ginger coriander ale to be a bit light and “sunny” in color and taste, so I opted to use organic “raw” sugar, instead of brown sugar or honey. The herbal infusion has delightful floral and fruity notes accompanied by the characteristic ginger heat.

Due to the unseasonably cold spring weather and my drafty farmhouse kitchen, my ginger coriander ale is still merrily bubbling along in its gallon jug, here 10 days in. Typical ferments will be finished in 7-10 days for this gallon size and sugar content, but temperature is a big factor. Too warm and your ferment can get incredibly active and even produce off odors; too cool and they are sluggish. My house is just a little cool at the moment. An obligatory taste test of the ginger coriander ale tells me that the ale is now almost dry, and the decreased volume of neck foam and slower bubbling rate in the airlock would support that. After I can see (and taste) that the primary ferment is complete, I will then rack the ale to sanitized bottles, primed with a tiny bit of additional sugar, and allow it another 7-10 days for a second ferment to induce carbonation of the ale (for safety reasons, please take suggestions in instructions below under advisement). Once I have determined that to be ready, I will store in the refrigerator until the mood strikes me. Remember, unlike wine, beer is best consumed fairly fresh, so have at the ginger coriander ale! Safely and responsibly!

Homemade Ale Recipe with Ginger & Coriander