TheRussMeister
Well-Known Member
In eastern North America there is a plant known as Lindera benzoin, or northern spicebush or other common names. When the leaves and twigs are broken, they give off a lovely fresh citrusy lemony goodness that is different from both citrus leaves or citrus fruits.
Like many other homebrewers discovering nice smelling/tasting things in the natural world, I want to add it to beer.
So, how should I do so? I have made teas at various temperatures that tastes like a citrusy green tea by themselves. Do you think adding as a tea is a good idea? Or should I toss them whole in the boil/ferment/keg?
Also, if I want to discover how exactly these flavors and/or scents will work in beer, what recipes would work well when trying to experiment with a delicate ingredient such as this. Furthermore, although this is a stretch, anyone have any idea about how much I would add. I think people who have used citrus leaves could provide some help here. Hope to hear some advice soon. Thanks.
Cheers.
Like many other homebrewers discovering nice smelling/tasting things in the natural world, I want to add it to beer.
So, how should I do so? I have made teas at various temperatures that tastes like a citrusy green tea by themselves. Do you think adding as a tea is a good idea? Or should I toss them whole in the boil/ferment/keg?
Also, if I want to discover how exactly these flavors and/or scents will work in beer, what recipes would work well when trying to experiment with a delicate ingredient such as this. Furthermore, although this is a stretch, anyone have any idea about how much I would add. I think people who have used citrus leaves could provide some help here. Hope to hear some advice soon. Thanks.
Cheers.