Starting tonight, a one-of-a-kind cask of our “Naturally Nettle Green Beer” is pouring at Pappa’s Firehall Bistro! Brew Chief Sid harvested wild nettle leaves in the hills near Mt Baldy last spring, juiced them, and has been preserving them in moonshine for this beer. We added the juice to a cask of our Backdraft Blonde, making a fresh, grassy-green beer that’s high in iron, with a mild fresh “herbal” subtlety. It’ll be pouring for a limited time during this St. Paddy’s Day season. Stinging nettle was an important food and medicine for humans since the beginning of recorded history, before modern society deemed it a “weed”. The “sting” is easily neutralized by rubbing, rinsing, drying, juicing, steaming or cooking the leaves. The tender, young leaves in spring can be eaten fresh in a salad or steamed, like spinach, or dried into tea leaves. Nettle tea is high in iron, amongst other nutrients.
Also on tap is our newest seasonal beer – the False Alarm Bitter (see image attached).
See you down at Pappa’s Firehall Bistro, now serving 2-for-1 appies every day (except Sunday) after 8pm.
CHEERS!