Saffron Strands - What flavour?

[Snotpoodle]

Hi,

I am interested in a description of what you feel Saffron strands would add as a flavour to a brew?

I have a Belgian Golden Strong sitting in primary, and for some reason I thought of adding Saffron to the liquour once I moved to secondary.

In homebrewer language, what does Saffron bring to the table?

Thanks!

 

[unionrdr]

Saffron is usually used for more color,although some that have tasted DFH's "Midas Touch" say they can taste it. It's kind of mild. It was found to have been used in King Midas's ale in his 2,700 year old tomb. There are recipes floating around. Try reading this,it's with Sam from DFH,& a micro biological archeologist;http://www.smithsonianmag.com/history-archaeology/The-Beer-Archaeologist.html?c=y&page=1

 

[Snotpoodle]

Epic link, thank you.

Has anyone else tried adding it before, to what result?

 

[unionrdr]

Look in the recipe section at the top of the page. There's a Midas touch thread that'll answer your questions,If I remember right...

 

[Snotpoodle]

Thanks again, but I am more interested in what Saffron in isolation brings to beer, not as part of that recipe.

I am trying to identify whether the flavor is desirable in beer, as in beer besides Midas Touch.

 

[unionrdr]

The thread I mentioned did say what it tasted like in one of the replies. I don't remember which one. It's a light,mild,savory sort of flavor. Ever had real Spanish rice? It's in there. Similar to Turmeric,which is a cheap sub. But not as strong.

 

[Snotpoodle]

I've had it in Paella and Spanish rice, but I guess a more refined question would be:

Does it taste the same in beer, as it does in food?

I think I might have to do a tiny little side beer and add some to see what it does!

 

[unionrdr]

The flavor would be the same,minus,obviously,the other seasonings. Ten strands I believe is what was used in a 5.5G batch. I worked up a recipe for the tomb ale,but haven't got it brewed yet.

 

[Zamial]

IMO saffron tastes like a mild cinnamon but that is like saying frog legs taste like chicken. It is kinda close but not spot on.

Now ask yourself,"Do I desire a mild cinnamon flavor in me recipe?" and that will give you the answer you seek. I think a saffron stout sounds good while a saffron pilsner not so much.

 

[davefleck]

I'd think you would have to use a heck of a lot to get any saffron flavor in a stout.

Make saffron tea and add a little to a few styles and see what you like.