Beer Forum

I sold this in my shop for years but never used it. Is it of any use for modern brewing or is it to be thrown into the same dustbin as spruce essence?


Cheers!! -m

pizzle wrote:I sold this in my shop for years but never used it. Is it of any use for modern brewing or is it to be thrown into the same dustbin as spruce essence?


Cheers!! -m

Yes, I just used it for a batch of Russian Imperial Stout. It provides a nice complexity to darker beers. It is a pain in the butt to use though, it does not disolve well and sticks to about everything. But does provide a nice flavor.

I brewed some Charlie Papazian recipes that called for it when I was starting out years ago. I liked the flavor in extreme moderation. Get some and dissolve a small amount in hot water. Taste it. If you want your beer to taste like that, put it in.

Max

I have a friend who uses it in his American stout with great results. When he first started competing it, one judge suggested using some brewer's licorice. He decided to use half a stick at the beginning of the boil (tough to get them to dissolve) and his beer went on to win gold at the AHA Nationals. The way he uses it gives a very subtle background flavor. Think Bell's Kalamazoo Stout.

I've also used this in an Imperial Stout that turned out nice. Then again, I've also used spruce essence.