using coriander - Page 2

carnevoodoo · 05-13-2009, 05:10 PM

Quote:

Originally Posted by Jfriah

Yes, Hoegaarden does have coriander in it. I've made a few wits because of my love for Hoegaarden. I've never had the opportunity to try Blue Moon, living in Canada but my next trip to the States...I'll go on a hunt!

Usually spices for a wit are some quantities of coriander (which is actually the seed of cilantro. I hate cilantro, love coriander), cardamom, and (bitter) orange peel.

mmmmm....wit.....

Depending on which part of Canada you're in, if you're going across the lines to the states, I would look for Avery White Rascal or Allagash White. These two beers would be a much better representation of the style. Blue Moon is bleh at best. Avery is out of Colorado, and Allagash is out of Maine. I can get both of them here in San Diego, so I know they have a good distribution base. Look around.

Bowtiebrewery · 05-13-2009, 05:15 PM

I didnt grind mine last time... but what i do is put it in a zip-top bag then bag it again and bang the crap out of it with a rolling pin or what ever is big and heavy... I was told you just want to crack them. But I could assume that Grinding them could be better.

Trubadour · 05-13-2009, 05:49 PM

Quote:

Originally Posted by lrr81765

How 'bout that - DryHopHead is right on this one!

Have I ever been wrong?

...Wait, don't answer that-

Boerderij_Kabouter · 05-13-2009, 05:57 PM

Olllllo is right, wit is very often characterized and misunderstood. Traditionally, the bittering of a wit comes from the orange peel (a special kind, not regular oranges), and the orange essence comes from the coriander. Many people use fresh orange zest instead of bitter orange peel, but these beers will be pretty different from a traditional wit beer.

Also, Blue Moon was developed and is produced by Coors. There are way better examples out there, such as the ones mentioned here and other places on HBT.

Note: I just had Victory's Whirlwind from this year and it is awesome!

**Saccharomyces** · 05-13-2009, 07:49 PM

Quote:

Originally Posted by Bowtiebrewery

I didnt grind mine last time... but what i do is put it in a zip-top bag then bag it again and bang the crap out of it with a rolling pin or what ever is big and heavy... I was told you just want to crack them. But I could assume that Grinding them could be better.

This is the method recommended by Pierre (rolling pin).

I now add my spices at flameout and have been much happier with the results. As Pierre Celis says if you add them to the kettle earlier it's "just for the neighbors"

since you lose the volatile aroma compounds.