Agave Syrup

[Cpt_Kirks]

So the influx of 225g of sugar, which seems like a bit, won't affect the final gravity (and alcohol) significantly?



Sometimes it seems like brewing is very counterintuitive, which is probably why I make mistake after mistake.

Well, you are talking a 8oz of syrup. You already have 6.6lbs of LME.

So, you are increasing your fermentables by what, 8% or so?

8oz of syrup is probably about the same as adding 5oz of priming sugar.

 

[x2wdtoyotax]

I Use Agave Nectar in my El Hefe Weizen, and while it doesn't impart a huge flavor, the subtle undertones mixed with the citrus flavor of a hefeweizen works out pretty good.

That is an awesome name... did you come up with it?

 

[Yuri_Rage]

The agave nectar that's sold at grocery stores tastes nothing like tequila, even when fermented. I made a batch of agave wine using nothing but amber agave nectar, water, yeast nutrient, and wine yeast. The resulting wine tasted like a sweet white (grape) wine. See this thread: https://www.homebrewtalk.com/f30/agave-mead-60141/

 

[SOB_OCDAVE]

Hey Yuri Rage,
I'm down here in McAllen. Just bought a bottle of amber agave syrup from HEB yesterday and plan to brew with it this weekend. I was thinking, before I started reading this post, that I would do a honey Kolsch (blonde ale) recipe and add the agave in place of the honey. Maybe a 1/2 lb to 1 lb should do ok for 5 gal batch. I'll post some results later.

 

[Cliff897]

I saw some in the store too and wondered the same thing.
Get some and taste it. that'll really help you think about flavor pairings.

For sure it'll ferment. whether it combines well with malt is one of those questions that have to wait till you pop a brew and taste the final product.


You could do a mini boil on the side with the stuff and ferment it separately in a gallon jug.

 

[jrfuda]

I bought 2 bottles at Costco to play with. Didn't really think of brewing with it, but rather using it in place of sumple syrup oin mixed drinks. Instead of wasting this stuff on a brew where it will have no impact (no diff that sugar) here's what you should do with it:

Make a mojito: use instad of simple sugar or regular sugar. It adds a nice vanilla-like flavor that's more subtle than alternately adding a dark and/r spiced rum... So light rum plus agave = really good mojito.

Put it on pancakes and waffles. Awesome here. All you need is the agave syrup and you can skip the butter.

 

[friday]

I used it in a sweet stout and it added a subtle level of complexity. I used 3 lb in a 6 gallon batch. It was good enough that I'm going to do it again.

 

[uechikid]

From what I've heard it works great in gluten free beer to cut the sorghum after taste.

 

[Tenebrax]

I saw some 44oz bottles of agave nectar in my local health food store, and thought "hey, why not? I have an empty carboy, after all."

After dredging through the vast storage heap of useless trivia that is my brain, I recalled a factoid from my 8th-grade geography class.

The ancient Mexicans made a brew from the maguey called pulque (pronounced POOL-kay). It was a milky light-foaming brew, according to wikipedia. The maguey is a variety of agave. It's different from the blue agave, which is the source of tequila.

I plan on a few different experiments with it, since it's pretty inexpensive at $6.99US for a 44oz bottle.

I think a traditional pulque might be pretty easy, since it's just fermenting the agave nectar without adding anything.

The Tequiza option sounds tasty.

And then the full-blown mead/beer options might come into play once I have some idea as to what the stuff produces as a brew.

 

[Tombstone0]

Someone posted a link to this dark agave nectar in the mead thread. It might provide a bit more flavor than the light stuff from the grocery store:
http://www.sunfood.com/buy/1/103/Agave-Nectar-16-oz-Dark-Premium-organic-raw-0934.aspx

 

[Wingnutj]

You guys want to try a good Michigan Brew!?
If you can get a hold of it you should give it a try.
I'm a Stout/IPA drinker and love the flavor it give this IPA. Very different to say the least. On fist sip I was thinking tequila so I was open to sense the TQ taste... I'm not a TQ drinker like the wife but I've had my share....

Enjoy! http://www.shortsbrewing.com/2010/12/freedom-of-78-pure-guava-ipa/

BTW check out the other beers they have as well as some of the other Michigan breweries!

Cheers

My bad guys..... Guava is a different plat. Either I thinking of using Agave nectar.

 

[abrunk]

Hello. Responding to a few posts regarding the use of Agave Nectar in brewing. I just sampled a batch of brew I made from a Brooklyn Beer kit - the Everyday IPA. I substituted the called for two tablespoons of honey with the same amount of Agave Nectar and the result was awesome. My wife is vegan and doesn't touch anything with honey in it. From a taste and results standpoint, I'll continue to use this going forward. Hope that helps.

 

[starleyss17]

I know this is an old thread, but anyone who’s looking for an affordable organic option… Costco. Good quality and cheap for what it is. 2 36oz bottles for $11

 

[Dr_Jeff]

One can find it cheap on Amazon as well.

In a Corona variety pack that is often available in the summer, they include a few that use agave.

 

[Zonehenge]

Has anyone ever brewed with Agave Syrup before? I have a specialty grocery store that sells the stuff pretty cheap and it sounds like an interesting ingredient to mess around with. I was thinking about doing a pale ale with the stuff for a summer brew. Any thoughts?

I'm currently working on an idea that involves me using it as an adjunct, I will be sure to share my results with you

 

[Zonehenge]

Has anyone ever brewed with Agave Syrup before? I have a specialty grocery store that sells the stuff pretty cheap and it sounds like an interesting ingredient to mess around with. I was thinking about doing a pale ale with the stuff for a summer brew. Any thoughts?

 

[Zonehenge]

I'm currently working on an idea that involves me using it as an adjunct, I will be sure to share my results with you

But Summer ale does sound pretty good

 

[AlexKay]

I used agave syrup in a tripel, added at ~150 F like a hop stand. Between the temperature and the subsequent fermentation, all agave character was stripped out in the finished beer.

 

[fluketamer]

ive used it in lager. i ran out of corn sugar and i was trying to lighten up a lager i didnt notice much difference than corn sugar maybe a little less drying out in the finish

 

[JAReeves]

I have used it in several brews. If you want the flavor expression, use it as your priming sugar. You should get a light cactus, pepper flavor from it. I always use it in my chile beers, but have also used it in a Barley Wine and it added just a little bit more "wow, that's got something, I can't put my finger on it, can I have another?"