[quote=“Rookie L A”][quote=“Pietro”]There is an upcoming competition for unhopped beers and I was considering making a basil, sage, rosemary saison anyway with a simple (and likely singular) bittering addition. Does anyone have any pointers for working with herbs without lupulin glands?
I would think you would add most at knockout, to retain the aromatics, but I wanted to figure out a good way to provide some bittering balance without hops.
I’d like the herbals to be subtle in this, almost like a biere de garde. I would like to brew it to go with thanksgiving and hearty fall/winter dishes.[/quote]
My house beer is a lemon-rosemary blonde ale. If I didn’t know it was rosemary I’d swear I was tasting a new strain of hop. I had this comment on a score sheet for this beer recently, “Too hoppy to taste rosemary”. I only bittered to 20IBUs and 1/8 oz of sorachi ace to FWH for a hint of lemon. No one else who’s tried it thinks that, including the owner of a good sized bottle shop downtown who really likes it.[/quote]
nice. Sorachis are interesting. Probably my process, but I made an all-sorachi cream ale and it was a bit too herbal for me. probably a better hop for the style we’re talking about…any idea how much rosemary and how to treat it (chopped fine?) for a 5 gallon batch to bitter it sufficiently?
Psyched for this! Cheaper than buying hops!