The Triclinium

I was very intrigued by Buhner

well -one very major assertion is that far from civilisation becoming settled due to use of grain for bread, it became so to allow fermentation to be more conveniently achieved via a grain source.The logic being that as fermentation was utterly central to nearly all ancient cultures as a mode of spiritual enlightenment and of "foodstuff as medicine" ( our modern terms) then the brewer (virtually always without exception a Woman ) would be oracle,technician, priestess, healer.

There are virtually no beers in the book (and this includes an absolute torrent of recipes from around the planet ) that arent for "altered states". Buhner suggests that modern puritanism has been driven by women since they lost control of the priest/healer/brewer role to men -they want it back!

I also read another Buhner article dealing with wild yeast and the ceremonies involved with coaxing the good spirits into the beer. Quite facinating

I also read another Buhner article dealing with wild yeast and the ceremonies involved with coaxing the good spirits into the beer. Quite facinating

The essence of the Art is coaxing-and retaining a "personal" yeast into the wort.Keeping it dormant perhaps on a birch branch and re-using ad infinitum.There is a graet deal said about wild yeasts in the book, indeed that they dominate the Earth, and all organisms must conceal any fermentable elements -or the yeasts will consume them.

Keeping it dormant perhaps on a birch branch and re-using ad infinitum.

 

In the article, Buhner suggested giving that a try with home brew. Leaving the vessel open and use a stick with spiral grooves so the yeast can slip down into the beer then also have a nice little home in between brewing. When not brewing leave it hanging up to dry.

 

He said if it didn't work, one must try dancing more the next time...

correct -your medicine dance is not intense enough-concentrate harder and the sacred will appear .However you must be full of decorum and subtlety! Maple would be even more sugary and juniper is a strong contender-as it has a resident yeast as well.