This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.Read Less
New. 0937381667 New. No dust jacket as issued. Brand New! Support Radical Independent Pacific Northwest Booksellers! Trade paperback (US). Glued binding. 450 p. Contains: Illustrations. Audience: General/trade. Share the secrets of the Ancients. Their healing beers and ales made from sacred and medicinal trees and plants are revealed in 120 actual recipes from primary sources nearly 2, 000 years old. This is the first comprehensive book ever written on the sacredness of ancient fermentation. medicinal, spiritual, sacred, and ceremonial properties of nearly 200 plants when used as fermented beverages are explored in depth. Stephen Buhner captures the magic and mystery of creation myths as they relate to beer and fermentation. He explains how fermentation and plant use as medicine and psychotropics have always been companions on life's path, and are part of the exploration of what it means to be human. Often radical and controversial, Buhner has clearly and beautifully explored the mysterious universal beliefs between ancient and indigenous cultures as to the spirituality and healing power plants and fermentation. In the spirit of Carlos Castenada, he forges a quest in pursuit of the experiential. Highlights of comprehensive information never presented in one volume include: mead, honey and hive products; heather and coriander ales; psychotropic beers such as yarrow beer; and beers and ales from sacred and medicinal trees and plants.
Buhner does a very excellent job of being both informative and keeping the subject matter interesting/entertaining for anybody who loves the topics of herbalism, homebrewing, or both. He has a firm grasp on our ancestor's feelings, understandings, and references of a multitude of medicinal plants and the act of fermentation. And yet, he manages to convey these ancient "primitive/barbaric" concepts to a "modern" audience, while maintaining a straightforward practicality. Also, the book is decidedly not politically correct, which is always endearing to me. Each recipe is followed by a detailed explanation of the history, content, (and sometimes dangers) of each plant.
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