Glechoma was also widely used by the Saxons in brewing beer as flavoring,
clarification, and preservative, before the introduction of hops for these
purposes; thus the brewing-related names, Alehoof, Tunhoof, and
Gill-over-the-ground.
---- Brooks Miller <brooks.devin@gmail.com> wrote:
>
> for a local and abundant bittering herb, try dandelion - root or leaf, it
> tastes great in beer.
>
>
> brooks
> central pa
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