Direct buy grain from farmers. They often dump and compost the stuff, seriously, while children in Africa, you know, but shipping is often more expensive and processers have minimum amounts, farming is no charity (it really is, at prices we pay for food). You can get super easy and ethical deals. And they'll tell you what they did, if you are friendly enough, I guess. They also might even malt it themselves, lots of folks do it anyway for various reasons (moonshine).

Hops are hard though. Like all spice, they are either premium quality, or useless. And demand is higher than supply globally. But I'm pretty sure there are local substitutes everywhere, it might deviate from what we call beer, but what the heck why not?

[–] Cassanderer@thelemmy.club 1 points 1 week ago (3 children)

Thanks!

There have been quite a few other herbs that have been used in Brewing before. Iyy is one from circa 1st millenium, the one that is used in abstinenth has been another.

I have a lot of yarrow growing wild, I think that might even be good. Burdock root has an interesting taste. I am not so delicate that I cannot experiment and not enjoy something that is less than it would be if hops.

[–] alzymologist@sopuli.xyz 2 points 1 week ago (1 children)

I dropped some artemisia into meed and after a year oh the smell is otherworldly. I'm waiting for bottling day eagerly.

[–] Cassanderer@thelemmy.club 1 points 1 week ago (1 children)

Really? How would you describe the smell otherwise than out worldly? In a good or interesting way at all?

I know when I put burdock root in a ferment which was not barley-based but maple syrup, it had a really good and interesting complex test, maybe not best for maple syrup wine, I know it is pickled in other places of the world like Japan

[–] alzymologist@sopuli.xyz 2 points 1 week ago

It's something similar to smell of tarragon infused water, but more complex and powerful. But without tasting I can't really comprehend it.

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