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Old 08-07-2012, 01:01 AM   #21
janitorjerm
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Aug 2010
The Woodlands, TX
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No Label brewery here in Texas makes a mint IPA that's awesome.

 
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Old 08-07-2012, 03:24 AM   #22
ReverseApacheMaster
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Keller, Texas
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Quote:
Originally Posted by janitorjerm View Post
No Label brewery here in Texas makes a mint IPA that's awesome.
Do you really taste the mint?

So far I've only seen their milk stout up here. I liked the milk stout. I also found the hefe in Austin but thought it was pretty bland.

 
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Old 08-07-2012, 11:22 AM   #23
janitorjerm
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Aug 2010
The Woodlands, TX
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I could. I had it at The Counter when they did meet the brewer night. It came with a flight of beer and a flight of sliders. It was subtle then but when I was talking to the brewmaster he said the next batch was coming up on the mint so now I'm sure its there. For what its worth no one in our party liked the Hefe.

 
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Old 08-08-2012, 03:33 AM   #24
g2rnewton
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Jan 2012
Mechanicsville, MD
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Was considering a mint porter. Since dogfish pulled off a mint stout, I think a porter is safe. Thoughts?
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Planning: Roggenbier
Primary: Bourbin Barrell Imperial Stout
Secondary: Orange Belgium Wit
Bottled: Hazelnut Schwartzbier

 
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Old 08-09-2012, 09:05 AM   #25
SamBrewer
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Cremella (Italy)
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just brewed a mint stout last month, it tourned uot great! It was just a test batch (low volume and low gravity beer, don't want to waste material ) but for sure i'm going to try it again! I'm planning to do a big chocolate stout with mint for the winter.

I've used what we call " ice mint" here in Italy, I don't know if the translation is correct. the taste is stronger than the "normal" mint and iot is also more refreshing.
http://www.lhogarth.it/cd2002/cat/img/1jeb.jpg

 
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Old 08-09-2012, 11:27 PM   #26
bobbrews
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Jan 2011
Sierra, Nevada
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Mint in the boil will do nothing aside from boil off all the flavor of the mint, or change the flavor into something acrid. At most, I would only boil it for 10 minutes.

Flameout and "dryherb" additions are the ONLY way to go with such a delicate herb like this as far as I'm concerned. Take it from a Chef... or leave it, your choice.

 
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Old 08-10-2012, 02:28 AM   #27
Leadgolem
 
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Quote:
Originally Posted by bobbrews View Post
Mint in the boil will do nothing aside from boil off all the flavor of the mint, or change the flavor into something acrid. At most, I would only boil it for 10 minutes.

Flameout and "dryherb" additions are the ONLY way to go with such a delicate herb like this as far as I'm concerned. Take it from a Chef... or leave it, your choice.
I agree completely. Boiled fresh mint tastes like old socks.

 
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Old 08-10-2012, 08:33 PM   #28
jefro
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May 2012
Redwood Country, California
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I have also used mint in cooking, and particularly in soups it needs to go in last. (I use basil that way as well.) I think the taste of bitterness or acridity is from tannins and the bitter juices in the stalks that is released by heat, and that same heat destroys the mint oils that contain that minty flavor. For your current beer, I would think it possible that the yeast will clean that up in time, but for next time definitely add only at flameout or in the fermenter.

Now I am thinking of a wheat beer using mint & lemon/lime, in the same way that witbier uses coriander and orange. Hm. (Of course, my last witbier/blue moon clone ended up terrible, so who am I to wonder?)

 
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Old 08-15-2012, 01:02 AM   #29
g2rnewton
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Jan 2012
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Got a co-worker that has a pretty good garden. They have pineapple mint. Never heard of it. Would like to try it in a porter for winter batch. Thoughts?

 
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Old 08-15-2012, 06:53 AM   #30
Leadgolem
 
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Hmm. Probably good as a dry addition to a fairly fruity base recipe. I've never tasted any such thing before though, so I can't really say.

 
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