BootsyFlanootsy
Well-Known Member
Here is what my thinking is on this topic:
From what I can gather, it seems that the consensus on honeysuckle in brewing is that there is no consensus on honeysuckle in brewing.
I've read a bunch of different opinions on the matter from various sources here in internet-land... but nothing clear and concise.
My thinking is this: Honeysuckle seems like it is probably a very delicate essence and would need to be put to use immediately upon the completion of harvest.
I also surmise that any sort of heat or steeping would ruin them and drive off the essence.
This leads me to wonder about the possibility of a "dry hop" with fresh honeysuckle. Obviously this would introduce all sorts or wild bugs into the mix. But, what if one were to "dry hop" with them in a nearly ready to be bottled or kegged wild ale/pLambic?
At the least, it seems plausible.
Y/N?
From what I can gather, it seems that the consensus on honeysuckle in brewing is that there is no consensus on honeysuckle in brewing.
I've read a bunch of different opinions on the matter from various sources here in internet-land... but nothing clear and concise.
My thinking is this: Honeysuckle seems like it is probably a very delicate essence and would need to be put to use immediately upon the completion of harvest.
I also surmise that any sort of heat or steeping would ruin them and drive off the essence.
This leads me to wonder about the possibility of a "dry hop" with fresh honeysuckle. Obviously this would introduce all sorts or wild bugs into the mix. But, what if one were to "dry hop" with them in a nearly ready to be bottled or kegged wild ale/pLambic?
At the least, it seems plausible.
Y/N?