AlisonKay
New Member
So happy to have found this resource 
I started my journey into home brewing at the deep end by making the 5,000 year old Egyptian brew, Bouza (green malt, sourdough starter and an open ferment). I also make Boza, the Turkish ancestral millet brew with a home-created wild yeast starter. And I do meads and fruit wines.
I'm excited about pre-hops English ale and have developed my early Bouza experiments by drying my malt and using many different starters (mead, boza, rye flour plus rosemary, the list goes on...). I've read a lot on farmhouse brewing and English pre-industrial ales and continue my experiments to get an ale that is authentic, do-able and good tasting.
Hoping to find interesting things and fill out my knowledge here.
I am English but live near Florence in Italy.
I started my journey into home brewing at the deep end by making the 5,000 year old Egyptian brew, Bouza (green malt, sourdough starter and an open ferment). I also make Boza, the Turkish ancestral millet brew with a home-created wild yeast starter. And I do meads and fruit wines.
I'm excited about pre-hops English ale and have developed my early Bouza experiments by drying my malt and using many different starters (mead, boza, rye flour plus rosemary, the list goes on...). I've read a lot on farmhouse brewing and English pre-industrial ales and continue my experiments to get an ale that is authentic, do-able and good tasting.
Hoping to find interesting things and fill out my knowledge here.
I am English but live near Florence in Italy.
