Myrtle – saison with Myrica Gale

Two years ago when we were visiting Belgium for Brasserie de la Sambre Festival and Carnival Brettanomyces, we had the pleasure of visiting the great folks of Antidoot – Wilde Fermenten at their gorgeous home and brewing facility in the Belgian countryside.  Talking shop and brewing discoveries, Tom shared with us an ingredient he brewed with, Myrica Gale, otherwise commonly known as Bog Myrtle or Sweet Gale, and we were stunned by the aroma imparted by this often overlooked plant: fruity, herbal, and spicy all at once. Now every Fall we head to the sloughs and bogs of Washington to forage the fruit of Myrica Gale.

Myrtle is brewed with malts from Linc Malt and steeped with Myrica Gale to coax out its multilayered flavor profile. This tiny, yet mighty ingredient packs a punch of flavor. On the nose there are hints of wildflower honey and straw, and on the palate we’re getting notes of euculyptus, juniper berry, Meyer lemon, and white pepper. It finishes dry, with a lively tartness from our house culture uplifting the singular character of the Myrica Gale.

We are inspired and driven by the diversity of ingredients endemic to our home here in Washington State. The fruits, herbs, vegetables, and spices native to the Northwest allow us to create special beers that reflect a specific time and place, and the seasonality and availability of Myrica Gale is a testament to the fact that unconventional ingredients can often yield exciting results.