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a.k.a. Grog
Junior Member
Username: Kirktech
Post Number: 50
Registered: 11-2007
Posted From: 68.106.245.55
| | Posted on Friday, February 08, 2008 - 04:09 am: | 
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I'm brewing a wee heavy type Scottish ale , and I was thinking of experimenting with some coriander or cardamom seeds. Any ideas? Is this a good beer to experiment with, or maybe a different brew for these type of spices? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8486
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Friday, February 08, 2008 - 04:18 am: |
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You're out in left field when you suggest spices in a wee heavy Scotch ale. That doesn't mean it might not be interesting, but it certainly would be nontraditional. By the way, a little cardamom goes a very long way. |
a.k.a. Grog
Junior Member
Username: Kirktech
Post Number: 51
Registered: 11-2007
Posted From: 68.106.245.55
| | Posted on Friday, February 08, 2008 - 04:27 am: |
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Thanks. Couldn't hurt to ask..  Just curious what kind of beer would be a good to experiment with spices? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8487
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Friday, February 08, 2008 - 12:05 pm: |
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Many different styles can be spiced, but I might suggest a basic pale or amber ale recipe. Keep the bittering light (probably 20 IBUs or less) and avoid using late addition hops that would compete with the spices. |
David Lewinnek
Intermediate Member
Username: Davelew
Post Number: 419
Registered: 02-2005
Posted From: 198.51.251.205
| | Posted on Friday, February 08, 2008 - 02:47 pm: |
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Wheat beers can also be good with spices, for example a Belgian Wit with coriander and/or orange peel.
Most spice beers start with a clean canvas that lets the spices show through without the palate being distracted by too much maltiness or hoppiness.
Like all rules about beer, there are exceptions to this, like Denny's Bourbon Vanilla Imperial Porter where the spices blend with the maltiness. |
tim roth
Advanced Member
Username: Hopdude
Post Number: 603
Registered: 03-2003
Posted From: 12.206.8.165
| | Posted on Friday, February 08, 2008 - 03:41 pm: |
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Porter seems like a good beer to spice. I've had good luck with it. cheers,tim |
Tom Gardner
Senior Member
Username: Tom
Post Number: 1073
Registered: 01-2001
Posted From: 71.56.208.229
| | Posted on Friday, February 08, 2008 - 03:59 pm: |
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I think Wee Heavy would be a great beer to spice up. I have had a pepper Wee Heavy at a competition that was great. I think the malt and low hops would let the spices come through well. I always experiment with a few bottles before doing a whole batch.
Tom |
Denny Conn
Senior Member
Username: Denny
Post Number: 6622
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, February 08, 2008 - 05:32 pm: |
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Left field??? Try chanterelles in a wee heavy! Came out FANTASTIC, BTW! Thanks, Scott, for such a great recipe to screw with! ;) |
John Ferens
Member
Username: John_ferens
Post Number: 236
Registered: 05-2003
Posted From: 72.77.85.242
| | Posted on Friday, February 08, 2008 - 05:44 pm: |
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Tom, that sounds interesting. Whereas typical spices used in Belgians and such would indeed seem odd to me, a lightly smoked chiptole or other pepper (but not too hot) addition might make a nice compliment. I might try dry-hopping a bottle of Strong Scotch Ale for a few days with something to check it out.
Cheers!
John. |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 528
Registered: 07-2007
Posted From: 75.67.98.168
| | Posted on Friday, February 08, 2008 - 06:46 pm: |
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alright...
Time for the Style purist to chime in
I actually think that wee heavy would be a fine choice for adding spices to.
Pine Maybe?
Pepper sounds kind of interesting.
Pumpkin spices are nice also in this style as well as in OLD ALE
Now then...
Back to your regular style nazi crap...
I do not like 99% of the spiced beers that I have ever tried... My Wife loves them though and she deserves what she wants so I do make them.
-Scott |
Denny Conn
Senior Member
Username: Denny
Post Number: 6623
Registered: 01-2001
Posted From: 74.92.175.78
| | Posted on Friday, February 08, 2008 - 07:40 pm: |
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"I do not like 99% of the spiced beers that I have ever tried... My Wife loves them though and she deserves what she wants so I do make them. "....+1 |
Dick the Brewzzer
Junior Member
Username: Brewzzer
Post Number: 88
Registered: 01-2007
Posted From: 68.42.203.208
| | Posted on Friday, February 08, 2008 - 08:12 pm: |
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Pine Maybe?
Pepper sounds kind of interesting.
Pumpkin spices are nice also in this style as well as in OLD ALE
Have you tried any of these?? Do you know if they are any good? |
Michael Tonsmeire
New Member
Username: Oldsock
Post Number: 22
Registered: 03-2007
Posted From: 146.142.38.241
| | Posted on Friday, February 08, 2008 - 08:24 pm: |
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Not too far off in left field:
TRAQUAIR Jacobite Ale
ABV 8% (Bottled)
Brewed to celebrate the anniversary of the 1745 Jacobite rebellion the ale proved to be so popular it has become a permanent addition to the range. Based on an eighteenth century recipe the ale is spiced with coriander which gives a remarkably fresh aftertaste. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6624
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, February 08, 2008 - 08:25 pm: |
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I used spruce, not pine, in a beer...ONCE!
I frequently put white peppercorns into Belgian strongs. I could envision 'em in a wee heavy.... |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 529
Registered: 07-2007
Posted From: 75.67.98.168
| | Posted on Friday, February 08, 2008 - 08:41 pm: |
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spruce is what I meant Denny...
The Jet lag between being in Israel, home, Palo Alto and now home again has made me so that thinking is not so easy today... |
Denny Conn
Senior Member
Username: Denny
Post Number: 6626
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, February 08, 2008 - 09:26 pm: |
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Figured that's what ya meant, Scott...I can't even imagine the kind of schedule you keep!
BTW, man, try the shrooms! In the beer, I mean!  |
Patrick C.
Advanced Member
Username: Patrickc
Post Number: 774
Registered: 01-2001
Posted From: 24.30.90.135
| | Posted on Friday, February 08, 2008 - 10:19 pm: |
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Ever tried McChouffe? It's sort of a Belgian-Scotch hybrid. I don't know if they add anything, or if the flavors are all from fermentation. I've only had it once or twice so I can't remember the exact flavors, but I remember it was very good. I think it is more Belgian than Scotch, but if you can find it definitely get a bottle.
Anyone ever use a Belgian yeast on a batch of the Traquair clone? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8490
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Friday, February 08, 2008 - 11:46 pm: |
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Michael, I had no idea the Traquair Jacobite Ale was spiced. Thanks for that point of information. |
a.k.a. Grog
Junior Member
Username: Kirktech
Post Number: 52
Registered: 11-2007
Posted From: 68.106.245.55
| | Posted on Saturday, February 09, 2008 - 03:02 am: |
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Lots of good suggestions, guys. Thanks...
I'm really curious to try coriander mainly because it seems that it was so popular in the recipes of yore, which interests me alot. It seems to me that the flavor would marry well with beer in general, though I'm not familiar with enough styles as to say which one. I've also never tasted any beer with coriander in it that I'm aware of.
Although, now that I think about it, the peated malt in the recipe should suggest a smokey flavor. Hmm, the Chanterelles may be a tasty addition. I like the peppercorn suggestions as well. Looks like I might have to take John's advice and try my hand at a little dry hopping. Now all I have to do is learn how to dry hop...  |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8494
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Saturday, February 09, 2008 - 10:44 am: |
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Grog, almost all Belgian witbiers use coriander, and it is the signature spice in Karmeliet Tripel. |
brett matthews
Member
Username: Brettj
Post Number: 220
Registered: 06-2004
Posted From: 124.150.116.178
| | Posted on Friday, February 15, 2008 - 10:27 am: |
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Michael, Jacobite Ale was one Scotch Ale I was going to site (I'm in a different time zone, sorry for the slow pick up on this subject!). Coriander jumped out at me with this beer, it's an interesting twist. I'd definitely give it plus perhaps even cumin a shot in a Scotch Ale |
a.k.a. Grog
Junior Member
Username: Kirktech
Post Number: 54
Registered: 11-2007
Posted From: 70.190.150.177
| | Posted on Saturday, February 16, 2008 - 12:03 am: |
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Bill, so far the only beers I've seen using coriander have been only in conjunction with orange peel. I'm not sure why that is, but I'm not really a fruity beer kind of guy. I'll keep looking, but in the meantime, I'm currently dry hopping a couple bottles of Scotch Ale with coriander and cardamom (separately). I'll be posting soon if either one of them turn out note-worthy. |
Bob G.
Intermediate Member
Username: Brewerbob
Post Number: 404
Registered: 06-2002
Posted From: 76.252.250.72
| | Posted on Sunday, February 17, 2008 - 02:47 am: |
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I've quaffed TH Jacobite ale on many occasions and deem it absolutely lovely. I've made a Wee Heavy or two with coriander and it is always well received. Go to the nearest Indian market and pick up the coriander there. It is much nicer than the stuff you get in the grocery store imho. |
a.k.a. Grog
Junior Member
Username: Kirktech
Post Number: 55
Registered: 11-2007
Posted From: 70.190.150.177
| | Posted on Sunday, February 17, 2008 - 09:08 pm: |
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Sounds good Bob. How much coriander did you use, when did you add it? Not having much luck in my searches for any recipes with coriander. Trying to get an idea about how much to use, brew schedule and such.
Can anyone here suggest a decent Traquair Jacobite Ale clone recipe (partial mash) that includes coriander? |
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