The leaves of Bog myrtle are astringent, balsamic, bitter, with a strong, not unpleasant, rather spicy aroma. Myrica gale is also known to give beer a strong thirst quenching mouth feel. The leaves of Bog myrtle are used for their bittering and aromatic actions and should be boiled as with hops. The nut cones contains delicate and volatile resins which have a strong vasodilating action, as well as narcotic and stupefying properties. Because the resins dissolve more readily in alcohol, some of the fresh herb should be added to the fermenter to work with the alcohol that the yeast produce during fermentation.
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