Fermentation and plant use–as medicine, as psychotropics, as teachers, as companions on life’s path–are an inescapable part of our exploration of what it means to be human. Thus, this book conflicts with a number of popular beliefs about alcohol, plants, and the nature of material reality. It is, therefore, not politically correct.
. . . The ancient beers, created . . . between 10,000 and 30,000 years ago, were quite different from what we know as beer today. Many were sacred beers, and hundreds contained medicinal herbs.–From the book
The author’s beautiful and provocative exploration of the sacredness and folklore of ancient fermentation is revealed through 200 plants and hive products. Includes 120 recipes for ancient and indigenous beers and meads from 31 countries and six continents–and the most complete evaluation of honey ever published.