Labor Day brewing:
Cooking up a batch of IPA with organically-grown, fresh Oregon hops, malt extract and a touch of dried wormwood, based on a recipe in Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation. In the pot is the wort, the unfermented beer as it boils, and before the addition of yeast for fermentation.
By the way, if you’ve never tasted fresh hops, you’re in for a treat. KAPOW!