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-   -   Arugula in beer? Which Style? (http://www.homebrewtalk.com/f12/arugula-beer-style-383869/)

SandPsbeer 01-23-2013 11:44 AM

Arugula in beer? Which Style?
 
Hello,

My father in law has been growing arugula in his garden for years... Each year the arugula comes back even more peppery... It's fantastic. I thought I would pick some this coming year and try to use it in a beer...

My question is, which style would be the best to add a little pepper and how much do I add?

I'm still a little new when it comes to using crazy adjuncts such as arugula...

Thanks for the help!

Currently brewing all mash:

Choco Peanut Butter stout
Czech Style Lager

BudzAndSudz 01-23-2013 01:21 PM

I would think something naturally spicy like a Belgian.

I could see it being a nice flavor, but I think the amount you would need might end up turning your wort green...

PhelanKA7 01-23-2013 01:24 PM

Quote:

Originally Posted by BudzAndSudz (Post 4816240)
I would think something naturally spicy like a Belgian.

I could see it being a nice flavor, but I think the amount you would need might end up turning your wort green...

Not necessarily. I think you could distill the arugula flavor into a potion. Randy Mosher goes into great detail about potion making in Radical Brewing. Definitely a good read if you're into using some wild ingredients.

mkling 01-23-2013 01:53 PM

I think if you're going to do this, try the vodka distillation method. If you put straight arugula in, you're going to get a ton of vegetal flavors. All that green material will be like adding lettuce to your beer, and nothing about lettuce beer can be good.

bobbrews 01-23-2013 02:59 PM

Saison would be my recommendation. Use a spicy hop with a citrusy hop, and add some black peppercorns as well.

HokieBrewer 01-23-2013 03:17 PM

I love arugula. I'd "dry-arugula" the beer, as it definitely loses its peppery qualities when it's cooked. Personally I'd say a cream ale or lager with saaz for bittering and flavor so that the herbal and pepper notes shine.


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