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Old 02-27-2007, 10:18 AM   #11
DeadYetiBrew
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Jan 2007
Memphis, TN
Posts: 1,046
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Quote:
Originally Posted by Vermicous
There are a few recipes for meat beers around, scrumpy comes to mind as well as cock ale. Both use uncooked meat.

I have never tried it, always bring it up as a joke, but I do know a couple people who have. They said it tastes like you would expect, awfull. Apparently you can't use the fermenter again either, the taste just never goes away.
May be uncooked but once it's boiled it's sterilized, and i suppose it would be cooked...

Cilantro would be interesting to say the least... I'd take the idea of using stems and roots.

Anyone ever try leeks? well i guess you wouldn't want to you can get like flavors from Anise and Licorice.

 
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Old 06-13-2015, 02:22 AM   #12
tmathie
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Jun 2015
Posts: 5

I just threw a few sprigs of Cilantro i grew in my garden into a light scottish ale and it tastes amazing. i think i will brew a corona style lager with some lime extract in the secondary and some cilantro, late in the boil.

 
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