v: Notes from the Brew Room
Soothing Bitters Ann King Current, fascinating research into the gutbrain-mood connection is particularly relevant when we also consider the effect gut health may have on the strength of our immune systems. The gut microbiome is the community of bacteria, fungi and other microorganisms that live inside our digestive tract. When these are in balance, the digestive system is able to break down food and extract nutrients in the most efficient manner possible. This, in turn, contributes to optimal functioning of the immune system, helping us fight off unwelcome microbes. A diet filled with unprocessed foods, high in pulses, whole grains, fruit and vegetables will benefit gut health. In addition, regular consumption of herbal bitters, often taken before food, can encourage the secretion of digestive juices, generally energise the gut’s systems, and act as a detoxifying agent for the liver.
Experimenting with bitters is an exciting way to combine different flavours and herbs. Whilst traditionally bitter in taste, they can be augmented to create interesting pre-dinner aperitifs that will benefit digestion. Using herbs to aid digestion is by no means new; the digestif Chartreuse was produced by Carthusian monks as a medicinal liquor containing 130 botanicals which had been macerated for eight hours. It became popular in the 1800s as a calming and soothing postdinner drink. The favourite bitter in the Brew Room at the moment combines liver support, calming nervines, carminatives and antioxidant components to make a positive addition to daily wellbeing. So, here’s my ‘Soothe’ recipe— but please do experiment for yourself. Smell, taste, observe. Creativity will bring its own rewards. There are so many possibilities and permutations. At the end of the day, it all comes down to personal taste.
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