Coriander in beer

[Cheyne_brewer]

Not the seed as in many a Belgian brew but the leaf and stems. I love a curry and love coriander - has anyone brewed with it as a flavouring? A while back I bought 5Kg of Williamette hops which are as yet unopened - I wondered if a lightly hopped but fragrant pale ale would bring out the character of green coriander as well?

 

[Clint]

I use a bit if coriander and find more than just enough and it'll taste like soap..but never put it in beer..I don't think I would.

 

[kelper]

If you need to put coriander in your beer you need to make better beer. (just my opinion). I love trying weird beers but I prefer ordinary ales, beers, porters, stouts and barley wines. Fruit is meant to go into wine. My tart cherry wine is delicious but it would ruin a beer. And, yes, I have drunk sour cherry beers.

 

[Clint]

Coriander is a herb...in the fresh form. A spice in the dried.

 

[samale]

I have made @Hazelwood Brewery @Keats cardamom and coriander saison. Have to say it's turning out to be really good. This used dried coriander

 

[kelper]

chacun à son goût

 

[Hazelwood Brewery]

I have made @Hazelwood Brewery @Keats cardamom and coriander saison. Have to say it's turning out to be really good. This used dried coriander

My last batch is running low now. Mind you, I gave several bottles to other people so it’s been shared quite widely.

 

[kelper]

I have to ask, why did you give it away? Was it not drinkable?

 

[Clint]

It was drinkable alright...

 

[Hazelwood Brewery]

I have to ask, why did you give it away? Was it not drinkable?

I’m like a disciple, spreading the good...er, drink?

 

[Clint]

You'll have to get your flipflops out H..

 

[Hazelwood Brewery]

You'll have to get your flipflops out H..

You may be right, I can’t grow a beard, I don’t preach, and I don’t look good in a robe!

 

[Clint]

Such modesty....

 

[Jim Brewster]

I quite like Hoegarden which supposedly has coriander in although I've never really been able to detect it, there's more of a clove flavour.

Coriander is a herb...in the fresh form. A spice in the dried.

Is it not that the leaves and stalks are a herb and the seeds are a spice?

 

[Clint]

I quite like Hoegarden which supposedly has coriander in although I've never really been able to detect it, there's more of a clove flavour.


Is it not that the leaves and stalks are a herb and the seeds are a spice?

Yes..

 

[Rodcx500z]

I tried it a couple of times, 15g seeds crushed 2 cracked cardomom pods and 15g each of grated orange and grapefruit zest with cascade hops last 15 miniutes of boil was a cracking ale

 

[Victor Churchill]

Coriander is a herb...in the fresh form. A spice in the dried.

I'd be more inclined to say the leaf is a herb, whether fresjh or dried; and the seed is a spice, whether whole or ground. (oops - just seen JimB said the same)

And I'd not be inclined to put either in my beer. Same applies to fruit in beers. Got my son few bottes of Belgian Kriek etc at his birthday but neither of us really saw the point of taking a nice beer and flooding it with sour cherry.

 

[GhostShip]

I remember being out on the bike with my son a few years ago. It was a lovely summer's day so naturally I suggested a stop at a pub (he was only around 10 so was never going to turn down a coke and a bag of crisps). They had Umbel Ale on which was a beer flavoured with coriander. It was fantastic! Never seen it since.

 

[Hazelwood Brewery]

Cardamom, Coriander, and other such additions are to be regarded as subtle additions to enhance flavour. When you add herbs to a stew they completely transform it but the stew doesn’t taste of bay, thyme, rosemary, etc. The same principle applies, very few people want their beer to taste strongly of these things.

You all already do this with hops, with yeast, with specialty grains and other adjuncts, with orange peel, oak chips, cacao nibs, even with your water profiles.

Amen.

 

[strange-steve]

Cardamom, Coriander, and other such additions are to be regarded as subtle additions to enhance flavour.

To paraphrase the head brewer from Rochefort, "if you can tell which spice has been used then too much has been used".