It seems like nobody on here has ever put food-grade cedar chunks (like the planks used for salmon) in their beer.
Is there a darn good reason?
Would you have to toast the cedar first? What is the point of toasting, anyway?
Cigar City in Florida makes a couple cedar aged beers, but they use Spanish cedar (which is most noted for its use in cigar boxes... get it). I had their Humidor Series IPA, but didn't care for the wood character though.
No idea on amounts/times etc... good luck and if you do it remember to post your results.
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