Rosmarin !?

Has anybody tried to add rosmarin to the boil?

I love the rosmarin flavor, but I think it would need to be put in early on, like what you do with a good pasta sauce.

Any ideas for other herbs?

 

Er... is rosmarin the same thing as rosemary?

 

I'm guessing it is. I searched for rosemarin spice and got this page: http://www.uni-graz.at/~katzer/engl/Rosm_off.html

 

Yes! Sorry for the misprint.

So has anybody used Rosemary in their beer? When, Where and How much ?

 

i haven't but i think i'd add it like kettle hops.

 

I know somebody on here used it successfully in mead.

As to beer, I dunno. I'm not sure what style of beer I think would be good with a rosemary flavor, but even in my cooking I'm much better with spices than with herbs.

 

Try making a tea and taste that, maybe it could help you figure out the best way to meld the flavor into a beer.

 

google "pizza beer". I've had it a few times. It's actually pretty good.

 

the homebrewer's garden states:

rosemary was an essential part of the 'ale grout'-a brewer's bouquet of herbs used to flavor ale in Europe before the introduction of hops. Use 1 1/2 ounces of fresh leaves late in the boil for flavor and aroma. Or use for dry hopping in fermenter to add a stronger piney scent to your beer.