hist-brewing: Bee Balm/Bergamont beer?

[Bill]

Oh wait, sorry, I didn't realize that you weren't talking about beer.

Hmm...

-Bill

On Sat, Jul 5, 2008 at 6:10 PM, Bill <certainkindoffool at gmail.com> wrote:

> Did it function effectively as a preservative?
>
> There has to be a way to make it taste good.  Here's my thought:  (I
> haven't tried this yet)
>
> Add a little bit at the beginning of the wort boil.
> Add most of it (including the flowering tops) at the very end of the boil,
> a few minutes before you chill the wort.
>
> Do you think this would tone down the bitterness/herbyness you didn't
> like?  What about dry-infusing it in the secondary fermentor?
>
> -Bill
>
>
> On Sat, Jul 5, 2008 at 6:02 PM, Aurelia de Montfort <aureellia at gmail.com>
> wrote:
>
>> I have used it in cordials where it is terribly bitter and herby.  I was
>> hoping for a light citrus flavor.  Ewww..  Hahahahaha we learn more from our
>> mistakes.
>>
>> On Sat, Jul 5, 2008 at 4:00 PM, Bill <certainkindoffool at gmail.com> wrote:
>>
>>> I was wondering if anyone has ever brewed using the herb Bee Balm (also
>>> known as Bergamont, NOT the citrus fruit, but an herb native to North
>>> America) as a hops substitute?
>>>
>>> It seems that it might have some of the same preservative qualities as
>>> hops,
>>> and it is also very aromatic and bittering.
>>>
>>> -Bill Anderson
>>> _______________________________________________
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>>> hist-brewing at pbm.com
>>> http://www.pbm.com/mailman/listinfo/hist-brewing
>>>
>>
>>
>>
>> --
>> ~~Auree
>>
>> "Abused patience turns to fury." Thomas Fuller
>
>
>
>