Using Roots

Carrots, parsnips and beetroot (beets) are all easy to grow in large quantities, making the plot-to-bottle journey particularly rewarding for the home brewer. And by growing your own you get to experiment with varieties not so commonly available in the shops, from Purple Haze carrots to stripy Chioggia beetroot (beets). If you’re using roots to ferment with, veg harvested after a few frosts will contain the most sugar. The majority of this sugar and flavour is concentrated just beneath the surface, making scrubbing preferable to peeling. Botanical roots, used to flavour wines and spirits, are less likely to be homegrown. So, if you’re looking for an unusual rooty ingredient to make your drinks stand out from the crowd, you’ll probably have to source it dried or as flavoured extracts from a herbalist or online specialist.