hist-brewing: Bee Balm/Bergamont beer?
certainkindoffool at gmail.com
Sat Jul 5 16:11:50 PDT 2008
Oh wait, sorry, I didn't realize that you weren't talking about beer.
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?
> On Sat, Jul 5, 2008 at 6:02 PM, Aurelia de Montfort <aureellia at gmail.com>
>> 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
>> 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
>>> and it is also very aromatic and bittering.
>>> -Bill Anderson
>>> hist-brewing mailing list
>>> hist-brewing at pbm.com
>> "Abused patience turns to fury." Thomas Fuller
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