By Paris Wolfe, Blogmaster, The Herb Society of America
In late June I took my youngest son to orientation at Ohio University where he plans to study biology with the goal of finding a job in environmental science. (His mom’s influence, perhaps?) For the two-day introduction parents and students separated for sessions of different focus. Up to this point, no problem.
But … let’s just say I’m GPS–challenged. Faced with too many one-way streets and no co-pilot, I looped the campus twice before finding the assigned parking lot. After an already long day of bouncing among buildings, I walked yet another half mile – with luggage – to the dorm room check-in line. Then, by streetlight I trudged another quarter mile and lugged my stuff up three flights of stairs … only to find broken air conditioning.
Overcome by emotions and fatigue I was near tears. A kind gentleman on the orientation staff helped me relocate. Requiring some self-medication I asked him to recommend a place for beer … something within easy walking distance.
His suggestion: Jackie O’s Public House in uptown Athens, Ohio.
To my delight, the brewers are playful and many of their beers use unlikely ingredients. Yes, that includes herbs … a trend that you’ll read more about in the 2018 edition of The Herbarist.
Upon hearing I like bitter, hoppy beer, Bartender Bruce thunked two brews on the wooden bar top – Jackie O’s New Growth Summer Spruce Tip IPA and Jackie O’s Next Level Lager (the first India Pale Lager I’ve ever seen) – and waited for my facial expressions to change. The Lager was good, but the IPA was amazing. The reason, perhaps, was the inclusion of lemon balm and spruce tips in the brewing process. Both are grown on a farm owned by Jackie O’s.
A few swallows and my problems buzzed away. The spruce tips enhanced a fresh piney bitterness and I suspect the lemon balm added a clean and crisp quality.
To entertain myself – after all I was a single woman at a bar — I read through the list of 30 beers created by the brew master. In addition to raspberries, various hops and bourbon-barrel aging, herbs were part of the formula. These included …
- Pretty Ricky, a blonde ale made with hibiscus flowers.
- Tongue Thai’d, an IPA made with lemon grass, lemon verbena and ginger.
- Oro Negro, an imperial stout made with vanilla beans, cacao nibs, cinnamon and Habanero peppers then conditions for months on oak staves.
- Gose, a mixed culture beer brewed with salt and coriander.
Relaxed and re-energized, I headed back to the dorm with samples of New Growth Summer Spruce Tip IPA to share with those back home.