That’s right, an easy to do recipe to make garden ale using ingredients that you’ve grown yourself. We’re all about plants at Leaf Ninjas, plants of function, beauty, the highest quality of taste and flavour. We grow for the love of it and for the fun of cooking, preserving, tea blending, experimenting and yes, brewing.
Brewing responsibly can be creative, fun and delicious. We’ve been brewing a wide range of ferments since 2011 experimenting with Mead, beer, ales, kombucha, jun and water kefir. We’ve done our own learning, read amazing books and taken great classes (The Light Cellars B.Y.O.B) and have even taught them. We’ve experimented, borrowed portions of recipe’s, followed recipes, made up our own and have landed on some great successes and others have become “drain brews”.
Below is a recipe that we’re excited to share with you that easy to do for any level of brewer and with culinary sage you can use from your own garden.
Culinary Sage Ale
- 3 gallons of fresh spring water
- 1 gallon of fresh culinary sage
- juice of 6 lemons
- 5 pounds of organic sugar (can substitute with 6.25 pounds of honey)
- yeast – EC1118 (gluten free)
- option – add a cup of Lemon balm from your garden
- option – add one cup of labrador tea
- primary vessel/ fermenter (see photo below)
- 3 gallon glass carboy
A great place to buy equipment is from Kijiji, Grapes to Glass or a wine making store near your home.
-Bring 3 gallons of fresh spring water to a boil, add your sugar and let it dissolve.
- We don’t use tap water due to chlorine, it can damage the yeast as it is activated and alter your end results.
-Place your culinary sage in your primary vessel, remove any leaves from the stocks. Add lemon balm or labrador tea if desired.
-Pour the boiled water on top of the added herbs, cover with a lid.
-When the water almost reaches room temperature or 70 degrees fahrenheit add your lemons and yeast. We used our juicer to get as much lemon as possible, hand squeezing them works fine as well. Vigorously stir the contents of your primary vessel. Put your lid on so it is as air tight as possible.
- Putting your yeast in at high temperatures can damage or potentially kill your yeast. We usually mix our yeast in with water before adding it into our primary fermenter. This is to make sure there isn’t any clumping of the yeast when added into your brew.
-Let your brew sit in your primary fermenter for 48 hours. Strain all the herbs and tea from the liquid and poor into your glass carboy and put airlock on. Make sure you add water to your airlock!
-Keep sage ale in your carboy for 3 weeks to 1 month to complete the fermentation process. Now you can bottle.
- Store your carboy somewhere warm, yeast likes warm temperatures to work best.
-Add a very small pinch of sugar or honey in your bottles to carbonate your sage ale. Wait one week to three months before enjoying, the flavour will mature the longer you wait. Store your bottles somewhere cold.
-Serve in a glass that has been kept in the freezer and enjoy with good friends!