So I was thinking of making a mexican beer with a hint of Cilantro to it. My plan was to use some filtered water and put it in a cleaned out milk jug or something. After that I was thinking of chopping up/mashing the cilantro and and putting some in each of the jugs so that the flavor will seep out chello style, then straining. From this i was thinking of brewing, with extract. How's anyone tried something like this or used cilantro in a beer??
Cilantro Beer??
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keelanfish
Well-Known Member
I've been thinking about this as well. I think it might be better to use dried and crushed Coriander, the seed from the cilantro plant. It has a slightly diferent flavor, but very similar and I think you would avoid the potential vegetal flavors that just adding sprigs of cilantro might add.
I was also thinking that a cilantro lemongrass wheat beer might be good. I really like the cilantro lemongrass combination in Thai foods.
I was also thinking that a cilantro lemongrass wheat beer might be good. I really like the cilantro lemongrass combination in Thai foods.
The Blow Leprechaun
Well-Known Member
I don't think coriander tastes that similar to cilantro, personally.
I'd try to extract the flavors of the cilantro and add that. I'm not sure if you could do it with extract or if you'd need to steam distill it, but both are easy to do at home. To extract with alcohol, just place the cilantro in with some vodka for a couple weeks, then strain off. To steam distill, place in a large pot (your kettle would probably well), with some water and a heatproof bowl. Then place the lid from that pot upside down over top with something cold on top of it - ice or something, so that it catches the steam, condenses it, then causes it to drip back into the center of the pot, where it's caught by the bowl.
Shawn Hargreaves
Well-Known Member
I'd go with vodka for this - that way you get both flavor out of the herb and also have the side benefit of thoroughly sterilizing it. Plus you can add that at bottling time, so you can taste as you add to make sure you get the amount right!
Let us know how this turns out - I'm curious!
Let us know how this turns out - I'm curious!
Not too helpful a comment I'm afraid, but be aware that some percentage of the population is genetically predisposed to think cilantro tastes like rank, soapy crap =) I only mention it because I'm part of that minority.
Having said that, don't think I'm hacking on your plan, it sounds damned creative and I hope you find great success with it; just don't be discouraged if a friend recoils upon trying it, it's just our cruddy genes!
Having said that, don't think I'm hacking on your plan, it sounds damned creative and I hope you find great success with it; just don't be discouraged if a friend recoils upon trying it, it's just our cruddy genes!
G-E-R-M-A-N
Well-Known Member
Are you serious? soapy crap? Cut off your tongue bro!
one of my friends who is a chef recommended just steeping it in the last few minutes of the boil sort of like if you were trying to make a vegetable stock. That way there will a subtle hint of cilantro. I'm probably gonna use some coriander to balance it out b/c yeah i don't think coriander taste/smells like cilantro.
Also I was thinking of making this cerveza with a dos equis sort of feel with some solid amber malt extract/ and probably a light DME of some kind? what do you think?
Also I was thinking of making this cerveza with a dos equis sort of feel with some solid amber malt extract/ and probably a light DME of some kind? what do you think?
The Blow Leprechaun
Well-Known Member
Can you lager?
If not, use a neutral ale yeast, like WLP001 or S-05 (04? I always forget).
I'd do some experimentation on finished beer first. You might be able to just secondary with it.
EoinMag
Well-Known Member
I'm the same, cilantro is the worst herb out there. It's like soap, very nasty taste, and even the smallest hint of it in a meal can turn me off.
Good luck in your venture, but people will either love or loathe it.
Good luck in your venture, but people will either love or loathe it.
nah i don't have any proper refrig. right now. I was talking to my chef friend more and reading up on herbs in beers and both sources recommended recommended putting in the herb when the wort is cooling before pitching, so i think im gonna try that and just give it a what the hell...
Cilantro is wonderful. Please let us know how it turns out.
did I mention how good cilantro goes with guacamole?
did I mention how good cilantro goes with guacamole?
I am glad I am lacking in that gene. The only thing served in my house without cilantro is ice cream.... Then again, everything has onions and jalapeños too. If you ever decide to lose weight, you can come stay in one of our spare bedrooms. hehehe
WhatsOnTap
Well-Known Member
It's funny - last night I "dry-hopped" a belgian wit with cilantro in the glass. That is, I crushed some cilantro leaves and drew a beer on top of them. It complimented the beer tremendously well. A little taste of heaven....
Any cilantro additions prior to the boil will be lost in the boil.
Treat them the way you would treat dry hops.
Maybe steep the desired amount in a couple cups of boiled...then removed from the heat but still steaming water to release the oils...then pour the tea mix into your secondary and let the flavor/aroma seep put into the beer.
Treat them the way you would treat dry hops.
Maybe steep the desired amount in a couple cups of boiled...then removed from the heat but still steaming water to release the oils...then pour the tea mix into your secondary and let the flavor/aroma seep put into the beer.
Zul'jin
Well-Known Member
Maybe crush while wet then dry it and use like hops or do the same and add to secondary.
A wheat beer might be good for this.
A wheat beer might be good for this.
I'm in the process of doing the same type of beer. I made a very simple blonde ale and plan on adding the cilantro at bottling. For this, I made a simple syrup by boiling equal parts corn sugar and water. Once the sugar was dissolved, I cut the heat and added coarsely chopped cilantro. I let it steep for a few minutes and then strained into a container. I made this syrup before and added to commercial Mexican beers to great effect. I think this should give the beer a subtle hint of cilantro flavor.
Will post the results...
Will post the results...
Please do. It will be most interesting to see how it comes out after conditioning a bit.
friscobrewer
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Instead of just chopping cilantro, you might want to try pureeing it in a blender with some liquid. It will tinge the liquid green, but the color should be lost in a 5 gal batch.
If your chef friend knows anyone in food manufacturing, maybe you could find cilantro oleoresin. Then you would only need a drop.
If your chef friend knows anyone in food manufacturing, maybe you could find cilantro oleoresin. Then you would only need a drop.
dunnright00
Well-Known Member
I'm looking to do an experimental batch, dividing the 5 gal.s into 5 1 gal batches and adding different things to each.
Kind of like what Steve did here:
http://www.basicbrewing.com/index.php?page=september-30-2009-chili-beer-experiment
I was going to do a chili or two, a couple of fruit beers, and now I think I'm going to add a cilantro test to the batch!
Kind of like what Steve did here:
http://www.basicbrewing.com/index.php?page=september-30-2009-chili-beer-experiment
I was going to do a chili or two, a couple of fruit beers, and now I think I'm going to add a cilantro test to the batch!
