Some people say it takes a whole lot of heather to make any difference in a beer, but it seems that’s only true if you put it in the boil. If you add it to the fermenter — like dry hopping, but with heather — you can get a very interesting flavor.

I did an experiment recently where I made 10 gallons of brown ale and split the batch into two fermenters. One I “dry hopped” with two ounces of heather and the other I didn’t.

The heather was quite noticeable. It imparts an interesting flavor. Kinda “earthy.” I like it a lot.