Anyone ever use chamomile in a beer or mead or cider? What does it do for it?
I have read about using chamomile in the "Sacred Beers" book and in "The Homebrewer's Garden" book. But has anyone ever used it? Emesis Ale, perhaps?
I have thought about adding it to a hard cider, oddly enough, because I heard that it lends an 'apply' flavor. Is this true? I make the quick and easy hard cider (apple juice concentrate on top of a yeast cake), and I like it a lot. It comes out very dry. I wouldn't mind a more 'apply' flavor, and am curious if chamomile (or some sort of chamolmile or Celestial Seasonings tea) may help.