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The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients, by Pascal Baudar
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Review
“Pascal Baudar takes wild fermentation to the next level with wild plants, wild yeasts, and wild bacteria. His methods are effective, and his creativity is infectious. With gorgeous photos and clear technical details, this book will be a source of great inspiration.â€â€•Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation“Owning one of Pascal Baudar’s books is like possessing a key to the foraging kingdom―a key that opens the door to his unique approach to working with wild ingredients. Over the years, Baudar has developed an original culinary language of the land, working and exploring every element of terroir from salt and stones to insect sugars and plants. His methods are rigorously researched, and his piercing creativity and spirit of enquiry gives them life. The foraging world owes a great deal to Baudar’s original research and generous spirit of sharing.â€â€•Marie Viljoen, urban forager and author of 66 Square Feet“Pascal Baudar has elevated the concept of terroir―that intricate symbiosis of Homo imbibens, native biota, microorganisms, and landscape―into the realm of extreme beverages, both fermented and unfermented. His book brings to life the innovative quest of the Palaeolithic shaman/healer/brewer.â€â€•Patrick E. McGovern, archaeologist and author of Ancient Brews and Uncorking the Past“Pascal’s new book offers a wonderfully tangential and unrestrained approach to the world of home brewing by mixing foraging with wild booze alchemy and encouraging the reader to experiment, explore, and play. Whilst managing to make both topics fun and accessible, a comprehensive introduction leads to some delightfully simple recipes and plenty of great ideas, all complemented by beautiful photography.â€â€•John Rensten, founder of Forage London and author of The Edible City“Pascal Baudar eliminates the boundaries set by modern homebrewing "rules" and encourages brewers to go wild with creativity. Not only does he present simple guidelines for making truly unique brews that blur the lines between wine, beer, mead, and soda, but he provides readers with knowledge on how to brew with ingredients they likely already have access to in their kitchens, gardens, yards, and wildlands.â€â€•Jereme Zimmerman, author of Make Mead Like a Viking“I wish I’d had The Wildcrafting Brewer years ago when I became obsessed with plant-forward, foraged, alcohol fermentation. Though often overlooked in contemporary brewing, Pascal Baudar focuses on the basics of foraging and alternative sugar sources. At once looking to indigenous history as well as reviving, or creating, innovative techniques, Pascal encourages people to get their hands dirty, fermenting with what is around them rather than worrying first about fancy tools.â€â€•Pete Halupka, Harvest Roots Ferments“I admire the foraging practice Pascal Baudar shares in The Wildcrafting Brewer―hiking into nature and gathering what's prevalent to create a fermented mélange that carries the terroir of those moments he spent forest bathing, beachcombing, or urban scavenging. The season, the scents, the scenery―all imprinted into his bubbly brews. It inspires me to cleanse my aura with a sage cider cocktail and offer a libation of Achillea and Artemisia to the folks, like Baudar, who keep the spirited plant traditions going. This is a great reference book for both the herbalist’s kitchen and the botanist’s bar.â€â€•Jessyloo Rodrigues, herbalist and cocktail farmer
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About the Author
Pascal Baudar is the author of The Wildcrafting Brewer and The New Wildcrafted Cuisine. He works as a wild-food researcher, wild brewer, and instructor in traditional food preservation techniques. Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the 25 most influential local tastemakers by Los Angeles Magazine, and in 2017 his instructional programs, taught through Urban Outdoor Skills, were named one of the seven most creative cooking classes in the L.A. region.
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Product details
Paperback: 304 pages
Publisher: Chelsea Green Publishing (February 12, 2018)
Language: English
ISBN-10: 1603587187
ISBN-13: 978-1603587181
Product Dimensions:
7 x 0.3 x 10 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
30 customer reviews
Amazon Best Sellers Rank:
#50,559 in Books (See Top 100 in Books)
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!
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.â€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.
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!
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