Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation
Stephen Harrod Buhner
Format: PDF / Kindle (mobi) / ePub
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.
commented that the honey of 37 38 Sacred and Herbal Healing Beers Trebisond, produced from the Persian Rhododendron ponticum, is poisonous, as is honey produced from Azalea pontica. Ancient records have attributed at least one defeat of Roman soldiers to eating poisonous honey the night before a battle. Even today, beekeepers are warned to avoid allowing their bees to collect nectar from plants known to produce poisonous honey. It is amazing that it has not been recognized that the
take to the air again in the spring, traveling on anything that flies. . . . One variety of wild yeast colonizes the wax bloom right on the skins of grapes. Kind of like a message from God.4 Yeasts have had a relationship with humankind since our emergence on this planet. We love their excrement, the waste products they give off as they eat sugar—alcohol and carbon dioxide. In baking we want the carbon dioxide to make the dough rise. In brewing, we want the alcohol to do the same thing to our
called Sakambhari, meaning “the herb-bearing or herb-nourishing one.” Sacred Indigenous Beers Like all fermented beverages, rice wine and beer are an integral part of ceremonies throughout their range. The fermented beer or wine is offered to the ancestors, to sacred beings, to the gods, and to the spirits of plants and the land. A traditional rice chang can be made following the recipe under “Chang.” Here is another, Bertrand Remi’s recipe for a rice beer using a standard beer or ale yeast.
stimulant to help one of the gods procreate. It was found by humans after its creation, and they continued to use it for this purpose. Palm sap is still used as an aphrodisiac and in medicinal treatment for sexual debility, infertility, and lack of desire.82 Five Alcohol Aqua Vitae, the Water of Life For art to exist, for any sort of aesthetic activity to exist, a certain physiological precondition is indispensable: intoxication. —Frederic Nietzsche1 If every man is to forego his freedom of
use of traditional plant fermentations, occur. Alcoholism, solitary drinking, and the various diseases attendant with alcohol abuse do not exist in indigenous cultures, irrespective of the amount of fermentation and drunkenness they engage in. These problems come from alcohol’s separation from its sacred and ritual context, its isolation from its plant matrix, and concomitants of civilization (most especially the scientiﬁc belief that the isolated “pure” substance in a thing is better than