torilen
Well-Known Member
I finally got around to making my own beer. It's not really that it is more cost efficient - it is not. I am hoping to making something for my own pallet...something I like drinking a lot.
I really do not like hops. As I understand it, beer is not considered beer without hops, right? Or is that just according to rules by regulatory agencies...like in Belgium/Germany/etc?
Anyhow...getting to my question. Something I have found through reading and researching recipes. early English and colonial beers used a lot of spices...back before hops were widely available and widely used. As such...I have noticed that rosemary, thyme, and sage could offer some of the similarities of hops - bitterness and pine flavors.
Does anyone have any useful information on using regular spices to replace the use (at least partially) of hops?
One other last thought - I have read that hops offer some sort of anti-bacterial or anti-fungal to beer. Is this true? And if so...how much?
I really do not like hops. As I understand it, beer is not considered beer without hops, right? Or is that just according to rules by regulatory agencies...like in Belgium/Germany/etc?
Anyhow...getting to my question. Something I have found through reading and researching recipes. early English and colonial beers used a lot of spices...back before hops were widely available and widely used. As such...I have noticed that rosemary, thyme, and sage could offer some of the similarities of hops - bitterness and pine flavors.
Does anyone have any useful information on using regular spices to replace the use (at least partially) of hops?
One other last thought - I have read that hops offer some sort of anti-bacterial or anti-fungal to beer. Is this true? And if so...how much?