Well we've done fruit beers for a poll in the past so how forken good are spice, herb or vegetable beers? This category seems to include nuts and coconuts so if you've dry nutted something recently it would fit in here.
Ones that I've done that I can think of:
Beetroot and rosmary saison
Bunya nut ale
Xmas spiced saison
Spiced red saison
Juniper wheat beer
If you can't tell I think spices go forken well in saisons
Anyway, what do you reckon, what have you brewed or tasted, and what do you reckon?
Hmm tricky choices. They can be OK, they can be very nice. They can be not so forkin good too! Definitely easy to make beer worse with it. Easy to over do it. Subtle is the key. Too little and you cant taste anything and a tad more than a little can be too much. An old favorite Ale of mine had, for 21lt. Kit and Kilo. 90g Ginger, 5 Cloves, 1 Lemon rind, 1/3rd Ghost Pepper Chilli, 3 Bay leaves. Can of Coopers Draught and a Kilo of Dextrose. Coopers Kit yeast. It was a goodin not just by my own opinion.
Even though I voted spice, considering the ease of addition. My favourite beer in this category was like a british ordinary bitter with 300g of ginger added in the cube. It turned out to be such a nice easy drinking beer.
Post by TidalPete on Sept 21, 2018 21:04:25 GMT 10
Now that The Storm are safely ensconced in their change rooms at half time I can find time to post that spices in Belgian beers are great.
A note from my Recipe Notes from the last Rye Saison brewed ---- Add the following spices at 5 minutes. 1.5 teaspoons black pepper -- 3g powdered ginger -- 3g cloves ---2 whole star anise. Worked well IIRC.
Agree that it's a bit of punt sometimes & easy to overdo but sooo good when you get it right.
'Twas TidalPete from UptheCoast who caught the all-grain craze, He turned aside the staid XXXX that served him many days.