Using HERBS in Beer changed the way I brew [+Cream Ale Recipe]

[@TheBruSho]

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[@daletherail]

A great way to add elderflower is to put 1ml St Germain elderflower liqueur in each 12 oz bottle. I did this for a Duppel that was already chilled and carbonated in a unitank fermenter, using a tapright counterpressure bottle filler.

[@marcovangelder1937]

I use tangerine peel + star anise in my tripels. Love it

[@stenlee556]

I advise you to use juniper berries and rosemary needles - this is an interesting combination that you should like.👌💯💥

[@Hellbrews]

I'll pass on brewing with herbs, but glad there is someone with so much herbs/spices background like you to do this! Great Video ! cheers amigo !

[@ElementaryBrewingCo]

I have not experimented much with herbs other than the more common ones like cinnamon and coriander. Sounds like I need to expand my horizons! Great video Trent!!!

[@TheBruSho]

Thanks Brian! I feel the same way, gotta keep growing!

[@DIEGhostfish]

I will say there's a tendency to use too much Ginger in a lot of Gruit type brews.

[@NikitaVorontsov]

Now this is totally up my street with inventive herb brewing!

[@TheBruSho]

Your always pushing the boundaries and I’m here for it

[@forgotten_hero_360]

Brew day idea: Apple mead or Honey cider 🍯🐝🍎🍏

[@gustag]

Excellent enciclopedia for herbal addition to beer! Thanks

[@matthewbell1737]

Used coriander seed for a gin pale and ginger with orange for a amber marmalade beer. There is a Scottish brewery that makes a great lavender beer called La Foch.

[@forgotten_hero_360]

I added little bit of quilia extract, lemon extracts and lime juice to improve the flavour also with some coffee flowers

[@TheApartmentBrewer]

Dude you always come up with the most interesting topics! Haven't had the time to check out this video for a while, but I'm happy I could finally sit down and watch it!

[@TheBruSho]

Really appreciate that. Would love to try something weird and whacky with you some day!

[@Aleph_Null_Audio]

I brewed a rye pale ale last fall with juniper and cardamom. Basically treated them like dry hop additions. I was very pleased with how the herbs amplified the aromatic qualities of the hops.

[@TheBruSho]

Oh man that sounds amazing! Love that combo

[@Aleph_Null_Audio]

@@TheBruSho - I asked a friend that makes gin what his secret ingredient was and he said cardamom. It definitely added depth.

[@Foolio949]

Love the vid! I make a Lavender Blonde Ale every summer w/ about 1g of Lavender per gallon

[@TheBruSho]

Awesome, this was a first for me using lavender, love the quality it added but I would be curious to try more but I know its a thin line before it becomes too much

[@tomknight2366]

Great list and series of tips that I'm sure to come back to and rewatch! I recently made your vanilla cream ale with light tweaks to fit hops/yeast I had which turned out delicious and the family I gave some to loved it. I've been meaning to try lavender in beer having played around with it a bit in kombucha, this sounds like another winner for cream ale style!

[@TheBruSho]

Love to hear it! Cream ales are too good

[@forgotten_hero_360]

Thymes and rosemary are good

[@bobbob-ze9zo]

like # 262 try using tea (I made a great mango wheat) with mango tea. Also teas are already blended no fuss.

[@albrough]

Nice video with good explanations. Woodruff is another herb that is commonly used in German beers as a additive, I really enjoy the flavour.

[@TheBruSho]

Oh haven’t heard of that one. Thank you!

[@RecipeswithBen]

I have always wanted to try and make a hazy ipa with just bay leaves made this is the inspiration I needed.

[@TheBruSho]

Interesting idea! Let me know how that goes

[@braukorpshomebrew6039]

I've made a pilsner-style gruit before. It was fun, but recipes with hops tend to be easier since someone else has done the hard work of figuring out how much to use.

[@TheBruSho]

Great point! I do want to try making a gruit some day. Seems like a fun challenge

[@rachelmalin8851]

So much great info! And that beer looks delicious! 😋🍺

[@TheBruSho]

Thank you!!

[@AlbeeSoaring]

Me and a friend had a idea to make a beer with Pineapple sage. I was thinking a Pilsner would go well for that light if a flavor.

[@mdspider]

I’m going to try Gesho. I made Tej with it. I think it will make a great beer.

[@TheBruSho]

Never heard of gesho, let me know how it turns out!

[@mdspider]

@@TheBruSho Will do. Tej is Ethiopian honey wine. You can use sticks or leaves to make it. I will send it to you on IG when I make it

[@thehoppyhour6297]

Killer video braj!

[@TheBruSho]

Cheers man!!

[@abc_cba]

I made a chamomile tea - 3 litres with some 200 grams of dried flowers, added sugar, some yeast, nutrients, dang !!! It's such an awesome sleep aid and a wine makes it just even more of an aid.

[@TheBruSho]

Haha sounds relaxing AF!

[@blackwoodbrews]

I personally haven’t tried to brew with any herbs or spices. I did have an ale once made with spruce tips from a local brewery. It was pretty good.

[@foota20]

Thanks for the vid - inspirational! Regarding the recipe , when you say 80% 2-row actually how much weight is required for the grains? I’m keen to try!

[@TheBruSho]

80% of the fermentables. If you use a brew software it’s pretty easy to figure out the exact weight for your system.

[@blizzardanz8048]

@@TheBruSho Righto got it. Thanks!

[@joshuaweezorak7042]

I know Blue Moon uses coriander . Made a clone of it last winter. Also over here in Rochester New York they have a lilac flavored beer for the lilac festival. Personally not a fan because they put too much in there.

[@TheBruSho]

Lilac interesting, would be curious to try that, if they dial it back

[@sou_curioso_br]

Very cool your experiences, I'm thinking of an IPA session with flowers, there is some tips that which hop to use with which flower ... Greetings from Brazil! 👏👏👏🤟🇧🇷🍻

[@TheBruSho]

Obrigado!!

[@elricthebald]

From my personal experience with drinking beer and brewing mead: Coriander: You either love it or hate it. I like Witbier, but I'll gladly pass one up if it contains coriander. YUK! Hibiscus: Great colour and flavour, especially in combination with cinnamon. Lavender: Easy to overdose at the risk of smelling 'soapy'. Caution; lavender can work as a laxative and should be avoided by pregnant women. (Not that they should be drinking alcohol anyway.) Thyme: Use in extreme moderation. Even a small amount can easily overpower other flavours.

[@TheBruSho]

Excellent tips and points, thank you!

[@jakemarshall6481]

Love the video on an overlooked topic in brewing. I’m currently doing a mojito style seltzer with fresh mint, lime extract and stevia. I wanted to ask you when you would add fresh mint into the fermenter, and for how long. I want a fresh mint flavor but haven’t messed with fresh additives before. What would you suggest for the mint?

[@TheBruSho]

Hey thanks! That sounds like a delicious idea. I would say making a tincture with white rum and mint would be a pretty awesome way to add that flavor. Then you can accurately measure the amount of mintiness. Otherwise just bundle some up and toss it in the fermenter and remove when you feel like it tastes minty enough.

[@jakemarshall6481]

@@TheBruSho thanks! going to try the rum tincture right now

[@dantedeluca978]

Yooo, I remember the hibiscus sasion. That was a while ago ay

[@paulschroeter4987]

ekg and mt hood. is a unique combo

[@wooddelfarm]

Can you make herb beer without malt like Belgium wild beer.

[@wooddelfarm]

???

[@barrycranston5122]

You can had the herbs to a keg for a time then transfer to another purged keg by using CO2. I dry hop this way to minimise oxygen pick up.

[@ememe1412]

I'm just getting in to this as gout has made me sensitive to hops....

[@michaelglenning5107]

Medicinal Herbs drinken in a daily beer would greatly aide society by increasing general health. Makes me think of German Jaeger Master or the Swiss Appenzeller Alpenbitter liquer