Does anyone use ground Ivy for flavouring beer? A mate who is a keen forager told me its an old plant that was used flavour and to help clear beer in past.
I used Ground Ivy to flavour some ale I made many years ago. In the days before "beer" which was boiled with hops, various herbs were used as a strainer for the mash, to flavour the ale. The wort was not boiled.
The results of my experiment were somewhat underwhelming, but don't let that deter you. I suspect I used too much Ground Ivy.
