By Mike Retzlaff
Surely at some point in the history of the world, humans have ingested just about everything that runs, crawls, swims, flies, growls, gurgles, or groans. The odds of something being consumed go up rapidly if it grows in the ground and can’t readily escape capture.
Beer has been around for a very long time. During the Iron Age, the Celtic tribes of Europe made beer. They used gruit to flavor and preserve it. Gruit is a concoction of herbs; many of which were more than likely used for their medicinal properties.
One component of gruit for a “magic brew” was henbane. Henbane (Hyoscyamus niger, aka black henbane or stinking nightshade); is a toxic plant belonging to genus Hyoscyameae of the nightshade family Solanaceae. Other recognizable plants of this family include tomatoes, potatoes, eggplant, bell pepper, and chili pepper. However, henbane can be fatal if enough of it is ingested.
Henbane seeds were found in a Viking grave near Fyrkat, Denmark. This and other archaeological finds show that H. niger was known to the Vikings. Analysis of the intoxication symptoms due to this plant suggest that it may have been used by Berserkers to induce the state of rage that they exhibited in battle.
During a witchcraft trial in Pomerania in 1538, a suspected witch “confessed” that she had given a man henbane seeds so that he would run around “crazy” (sexually aroused).
As a literary reference, Henbane is the probable ingredient in the “hebenon” poured into the ear of Hamlet’s father as he slept.
Historically, henbane was used in combination with other plants, such as the mandrake, the deadly nightshade, and the datura, as an anesthetic potion and for its psychoactive properties in “magic brews.” Henbane contains hyoscyamine, scopolamine, and other tropane alkaloids which are psychoactive. These psychoactive properties include visual hallucinations and a sensation of flight. It was originally used in continental Europe, Asia, and the Arab world, though it eventually spread to England in the Middle Ages. The use of henbane by the ancient Romans was documented by Pliny, who said it was “of the nature of wine and therefore offensive to the understanding.”
LEGAL DISCLAIMER – The following recipe contains henbane which is a member of the nightshade family of plants. It can be highly toxic. This recipe is offered for educational and amusement purposes only.
Now for the intrepid among us who choose to live life close to the edge and have a yen to run bare chested into battle like a Berserker, this is the recipe for you.
Magical Brew or Henbane Beer – BIAB for 5.5 gallons
6 gal. water
900 g (~2 lb.) brewing malt
40 g dried chopped henbane herbage
5 g bayberry
900 g (~2 lb.) honey
900 g (~2 lb.) brown sugar
11 g dried ale yeast
- Combine crushed barley malt in a mesh bag with 2.5 quarts of 168o water. It should settle around 152o. Insulate and rest for 60 minutes.
- Sparge with a portion of the brewing water @ 172o.
- Boil for 15 minutes minimum
- At knock out, put the henbane and bayberry in a mesh bag and submerge in the wort.
- Steep for 30 to 40 minutes, remove the mesh bag, and drain.
- Add the honey and brown sugar; mix well.
- Top up to 5.5 gallons with remainder of the brewing water.
- Chill wort to ferment temperature and transfer to fermenter.
- Add yeast, aerate, seal lid, and attach air lock.
- Ferment flat
- Bulk prime to 1.2 to 1.5 vol
Estimated parameters: OG 1.039 FG 1.007 ABV 4.2% SRM 6.5
Psychotropic effect: TBD (Submit your results or provide a copy of the Police Report)
For safety’s sake, please consume the finished Magic Brew some distance from my home.
Crescent City Brew Talk 