Hello Brewers,
I am looking to brew a Christmas Ale (not necessarily in time for this year's holidays, so aging is not an issue) and plan to base it on a combination of recipes already posted on HBT - a nice heavy, malty brown ale to porter style beer with vanilla bean, cinnamon, and maybe some nutmeg. However I would really like to incorporate clove into this beer. I very much associate the pleasant smell of clove with the holidays and would love to add this aroma to the beer. I would imagine this ingredient would need to be used in small doses and probably added at the very end of the boil as to not impart too much flavor and just boquet. I have seen many complaints of clove flavors in beer, however I have also heard great things about beers brewed with clove. Have any of you used clove successfully and what guidelines do you recommend for success with this additive?
Thanks much!
I am looking to brew a Christmas Ale (not necessarily in time for this year's holidays, so aging is not an issue) and plan to base it on a combination of recipes already posted on HBT - a nice heavy, malty brown ale to porter style beer with vanilla bean, cinnamon, and maybe some nutmeg. However I would really like to incorporate clove into this beer. I very much associate the pleasant smell of clove with the holidays and would love to add this aroma to the beer. I would imagine this ingredient would need to be used in small doses and probably added at the very end of the boil as to not impart too much flavor and just boquet. I have seen many complaints of clove flavors in beer, however I have also heard great things about beers brewed with clove. Have any of you used clove successfully and what guidelines do you recommend for success with this additive?
Thanks much!