Wheat or Grass Beer
Wheat 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.

You 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 curve afterwards.

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 nourishing.

To Make A Bottle of Wheatgrass Ale

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.

Brewing 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 tea that has infused and cooled off to luke warm.


2 teaspoons of malt extract
1 teaspoon of sugar syrup (substitutes: golden syrup, honey, maple syrup)
1 teaspoon white sugar
a few drops of lemon juice
1/4 teaspoon of dry yeast or a tablespoon of yeast starter

Cover with an airlock and keep in a warm place.
(An airlock can be a piece of plastic cut from a grocery bag secured on top of the bottle with a sturdy rubber band.)

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.
This bottle is not ready to drink yet.

Refrigerate and drink within a few day.

See Adjusting Alcohol to brew for the amount of alcohol desired.

This can be used as a 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.


Wild Fermentation by Sandor Katz. 
Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods
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