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Special Ingredient: Brewing Dandelion Infused Beers with Afterthought Brewing

Next time you’re planning a spring or early summer homebrewing session and you look out onto the lawn and see dandelions popping up, don’t hit them with the mower. Gather a bunch and add them to a saison recipe.

John Holl Sep 27, 2018 - 3 min read

Special Ingredient: Brewing Dandelion Infused Beers with Afterthought Brewing Primary Image

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As much a predictable sign of spring as the sighting of the first robin on your lawn, the yellow flowers that populate that same green patch—the dandelions—are usually far less welcome. They are seen as a weed, an eyesore despite their vibrant color, or simply a plaything for kids who get kicks blowing the puffy seeds into the air.

There isn’t much that people celebrate when it comes to this member of the daisy family.

But dandelion has been a culinary ingredient stretching back centuries. Steeped in tea, served in salads, or roasted, it has also shown up in beer through the ages.

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John Holl is the author of Drink Beer, Think Beer: Getting to the Bottom of Every Pint, and has worked for both Craft Beer & Brewing Magazine® and All About Beer Magazine.

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