Agave Extract

[Forestgrover]

Has anyone ever used it for making beer? Isn't that the plant they make tequila out of? I saw it at the store today and it had me intrigued as a substitute for honey.

 

[the_bird]

Do they use that in that quasi-beer - what the hell is it called, Tequiza? I'm pretty sure that has agave in it. I've never had it, so I don't know if it's any good or not, but you might be able to make a high quality version of it.

 

[Forestgrover]

I think it has a lot more readily fermentable sugars than honey from what I've read yesterday, I just am not sure how it will affect the taste. How much does honey affect the overall flavor because this stuff tastes completely different...

 

[Baron von BeeGee]

I was intrigued by it last year but never got around to doing a batch. I'm not sure you'd get that much of a flavor difference from it, but you might. I'm pretty sure there are a commercial micro or two that use it.

 

[casebrew]

Agave syrup has no taste, only sweetness, since it is not fermented? And, at $4/pint, too expensive for brewing.

But my escapade into Strawberry Beer made me wonder about a "Tequila flavored malt beverage". Pale malt and lime juice- margarita style? Anybody know of Tequila extract/flavoring?

 

[Baron von BeeGee]

Agave syrup has no taste, only sweetness, since it is not fermented? And, at $4/pint, too expensive for brewing.

There are actually some unfermentables in it that may yield some very slight flavor or body to a lighter beer, but probably not, and it is expensive. I kind of lost interest in the whole deal.

But my escapade into Strawberry Beer made me wonder about a "Tequila flavored malt beverage". Pale malt and lime juice- margarita style? Anybody know of Tequila extract/flavoring?

All of that drink mixer stuff is nasty. All a margarita is is equal parts tequila, triple sec (or other orangy spirit), and lime juice. To that end you could try lime and orange zest in the secondary.

Or...try a michelada which varies a lot regionally, but is always at a minimum:
Ice in a glass, an ounce or so of lemon juice, beer, and a salted rim. Good variations include a splash of Clamato(tm) with the lemon juice or a few splashes of worcestshire (what'sthisheresauce as we call it down here) and mixing chili powder with the salt for the rim.

Sounds disgusting, but it's actually very drinkable in hot weather, quite refreshing, and a good way to dispose of skunked Mexican lager.

 

[homebrewer_99]

Would the agave be gelatenous like prickly pears?

That has to be cooked out of it or so I've read in the Prickly Pear Mead recipe in Uncle Charlie P's book.

 

[Forestgrover]

I bought some of the agave nectar to try, just as a sweetner and I will be honest, it is so incredibly different than honey, it is much runnier, sweeter, and less flavorful, not to mention there is light and dark, and I think I prefer the honey. But for the sake of doing something different, I'm gonna make a ginger wheat beer, using some of this agave. How long is a good time to leave in a primary before moving to a secondary? I'm leaving for 7 days on sunday, and am just trying to figure things out.

Also, I had a Sockeye Stout with my dinner tonight, it's from seattle, oh man was it ever fantastic.

 

[Baron von BeeGee]

Would the agave be gelatenous like prickly pears?

That has to be cooked out of it or so I've read in the Prickly Pear Mead recipe in Uncle Charlie P's book.

No, it's not actually from the 'leaves' of the agave but from the rootball (looks like a giant pineapple). The pineapple is split and roasted and the nectar is extracted like molasses.

 

[user 574]

I got a bunch of blue agave (tequila) and agave americana (Century plant) in my yard. Not like I'm going to try and do anything with them but one thing of interest I thought I'd share. Each year, the lower leaves(?) dry out and you need to cut them off. I use a chain saw and will usually cut off some of the bottom ones that are still succulent that'll dry out in probably 6 months. The first time I did it I was wearing shorts and a short sleeve shirt. The juice is flying around a bit. After about 5 minutes of it hitting my legs and arms it started to itch. Then about 7-10 minutes after exposure it starts buring like all hell! To the point I had to jump in the pool and try and wash it off. Friggen hurts!!! Doesn't leave much redness though which is kind of strange. I use pants and a long sleeve shirt now . Whoever thought of trying to do something with that juice as a beverage must have been nuts after skin exposure but hey, glad they did.

They sprout out the little shoots as seen below which you dig up and plant elsewhere. Easy to grow out here...

 

[Lost]

For the record:
Tequiza is terrible!

I tried that way way back when I was a bud light drinker and even then I had the good sense to know swill when I tasted it.

Hopefully you have better luck with the agave syrup than the folks at budweiser did... just be sure not to mix it with rice and water - it sure tastes bad that way.

 

[extexan]

I have in fact, made a very tasty tequiza clone and it was one of the best beers I have ever made. 3lbs moravian pale malt, 2lbs agave nectar, wyeast 1007, 1 oz german hallertauer hops, and primed with fresh squeezed lime juice. the agave nectar can be very difficult to ferment and I had to shake the primary a couple of extra times before primary fermentation was done. A very nice beer.