grass, or grass as it can also be called as wheat is derived from
grass, is often said to be unedible by humans because we do not, like
cows, have the stomach to digest it. This is only half true. It is true
we do not have a second stomach like cows do, but it is not true that
cows' second stomach can digest grass any more than any other animals.
Only microbes can break down the cellulose in grass. Cows just keep the
grass in this stomach while the microbes break it down so it can be
passed on to the next stomach. And, while humans do not have extra
stomachs in their bodies, they do have fermentation crocks and glass
jars that can do the same thing.
can put grass into a container of some kind and let it ferment (rot
under controlled circumstances) until it is suitable to eat (doesn't
give you nausea when you eat it), or you can add some water to it and
make it into a nourishing beverage, full of chlorophyl, one of the
closest substances to human blood in the plant kingdom. Add sugar and
yeast and it can be a nourishing beverage. If you plan on surviving any
future breakdown in modern infrastructure, learning how to consume
grass is a good skill to learn now so it won't be such a high learning
Sprouting the grass seeds will create sugar
to sweeten the beverage and provide nutrients to the yeast. Your can
use sprouted grass seed and green grass together, if you have both
availabe at the same time. If you have only sprouted seeds, put them in
the sunlight to turn green to create the chlorophyll. Green grass beer
isn't the greatest tasting stuff in the world, but it is edible and
To Make A Bottle of
Put sprouted wheat with
grass about 3" long into blender with water.
Blend on high until pureed.
Pour into brewing bottle and add raw sugar, malt syrup, honey etc.
by the bottle
Get a clean
1-pint plastic soda pop bottle with a screw on top.
Fill it 2/3 of the way with warm water or tea or herbal
that has infused and cooled off to luke warm.
2 teaspoons of malt
1 teaspoon of sugar
syrup (substitutes: golden syrup, honey, maple syrup)
a few drops of lemon juice
1/4 teaspoon of dry yeast or a tablespoon of yeast starter
Cover with an
keep in a warm place.
airlock can be a piece of plastic cut
from a grocery bag secured on top of the bottle with a sturdy rubber
After it has started to ferment, let it ferment for 3
days, then replace with a screw-on cap and screw on top tightly.
Check the bottle by squeezing every day. When the bottle is firm and
cannot be squeezed, the brew is carbonated.
This bottle is not ready to drink yet.
and drink within a few day.
Alcohol to brew for the amount of alcohol desired.
This can be used as
starter in making other ales or wines (or bread,
for that matter). After you have done this a couple times, you can
experiment with using the sediment from commercial beer and wine
bottles. The sediment from the bottom of good, commercial real ales
contains dormant yeast which can sometimes be revived to make your own
ale that tastes more like the commercial beer you took the yeast from.
Waking up yeast from wine is a little more difficult, and will probably
take more time, but it can be done.