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Just finished a gallon of gruit using 2 oz. of oregano (wild marjoram) [Origanum vulgare] steeped in 2 qts. of water for 30 minutes, and combined it with 1/2 gallon of boiled wort of 1/2 lb. light LME and 3/4 lb. raw sugar. Also added yeast nutrient. Used Voos Kviek yeast, and it finished in...

Very different taste from other brews, but most enjoyable. Certainly an ale to sip and savor, not guzzle down quickly. Want to brew an experimental batch using only fresh parsley, sage, rosemary and thyme and compare it with this one. Will use .5 oz. parsley and .25 oz. of the other herbs.

While combing the search engine for brewing recipes.

Just bottled an experimental gallon of Scarborough MO Pale Ale last weekend. 1 lb. pale lme 1/2 lb. brown sugar 3/4 oz. dry Italian Seasoning (Sage-Rosemary-Thyme-Marjoram-Oregano) 30 min. boil 1/2 oz. fresh Italian Parsley 30 min. boil Half a packet of Safale 05 Yeast OG 1.060/FG...

I am very fond of spruce ale, but I have found sage ale to be its equal. It's great as it is, but you may want to tinker with the fermentables and experiment with additional herbs to suit your preferences. I let mine stay in the primary until the fermenting completes, then transfer it to a...