This is the first thread I have started, but I have been surfing these forums for about a year and a half. So hello everybody!
Anyways, I am from New England and I have always loved the taste of birch beer. I love the flavor profile and I think it would be very interesting to have in a beer. With that being said, I have some black birch hanging around and the will to make this happen. I am considering throwing this into an oatmeal stout or maybe even a pale ale, where the flavor would be showcased in full force.
I was wondering what the best technique is to achieve this flavor? Aging, or adding the wood to the boil kettle? Birch beer is usually made by boiling the twigs and bark, so why wouldn't that work? I have read about using birch syrup but from what I have read it doesn't seem to achieve the flavor I am looking for. What do you guys think?