Sage amber ale?

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Boardshortbrews

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My ideas about how to do that? When to add sage? I'd like to put in fresh organic sage, thoughts? I'm under the impression that I should add the sage on during the second fermentation process....?
 
Boardshortbrews said:
My ideas about how to do that? When to add sage? I'd like to put in fresh organic sage, thoughts? I'm under the impression that I should add the sage on during the second fermentation process....?
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Treat it like you would hops, a dry hop addition as you move it to secondary fermentation will give that crisp/fresh taste, whereas adding it during the boil will give you a more mellow-cooked quality.

Use sage in a dish when you cook it, and in another fresh as a garnish and you'll know what I mean. It's up to you what effect you want from the sage, both ways are "right".
 
Good to know. Do you have and beer types that you would consider to be a good pairing with sage? I'm not sure why but I really want to have it in a home brew, I've only seen it in an IPA...
 
I recently did a White IIPA that I put sage, lemongrass, coriander, and orange peel in right before flameout (was shooting for something like the Boulevard/Deschutes collaboration.) The sage came through very nicely. I can't remember how much I used, but it was over a half pack of fresh basil from Whole Foods.
 

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