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Date: 08 Jun 2006 02:24:02
From: Bill O'Meally
Subject: cilantro?
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I know that coriander makes a nice adjunct to certain brews. Has anyone
ever tried using cilantro (the herb/plant from which coriander seed is
derived)? I have hundreds of plants, and the notion hit me as I was
wondering what to do with it all. Perhaps in a wheat beer along with
some orange peel in the secondary fermenter?
--
Bill
"Wise fool"
Gandalf, THE TWO TOWERS
-- The Wise will remove 'se' to reply; the Foolish will not--
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Date: 08 Jun 2006 04:31:29
From: QD Steve
Subject: Re: cilantro?
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"Bill O'Meally" <OMeallyMD@wise.rr.com > wrote in message
news:6TLhg.21845$GM.5939@tornado.rdc-kc.rr.com...
>I know that coriander makes a nice adjunct to certain brews. Has anyone
>ever tried using cilantro (the herb/plant from which coriander seed is
>derived)? I have hundreds of plants, and the notion hit me as I was
>wondering what to do with it all. Perhaps in a wheat beer along with some
>orange peel in the secondary fermenter?
>
> --
> Bill
>
> "Wise fool"
> Gandalf, THE TWO TOWERS
> -- The Wise will remove 'se' to reply; the Foolish will not--
>
>
Oh My Goodness! Curry Beer.
SW
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Date: 08 Jun 2006 04:16:15
From: HAL 9000
Subject: Re: cilantro?
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>I know that coriander makes a nice adjunct to certain brews. Has anyone
>ever tried using cilantro (the herb/plant from which coriander seed is
>derived)? I have hundreds of plants, and the notion hit me as I was
>wondering what to do with it all. Perhaps in a wheat beer along with some
>orange peel in the secondary fermenter?
Sounds interesting. Maybe throw some jalapeno in? Call it "The Salsa"
Possibly a light Mexican lager.
The amount of cilantro I would think would be important.
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Date: 08 Jun 2006 08:27:19
From:
Subject: Re: cilantro?
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Bill,
I've used cilantro in beer before, but it was about 15 years ago, so I
don't recall the exact recipe.
In addition to cilantro, I added 12 home grown jalapenos, 1 onion, and
a single cherry tomatoe (the tomatoe was so that i was in compliance
with international salsa laws).
I do not recall the amount of cilantro, but if forced to guess, I would
say 2 or 3 of those big bunches worth that they sell at the grocery
store.
I have no recolection of the base beer, but wheat sounds like an
excellent idea.
Very tastey, but too hot to drink more than a few mouthfuls at a time.
Mixed very will with tomatoe juice though.
b.
Bill O'Meally wrote:
> I know that coriander makes a nice adjunct to certain brews. Has anyone
> ever tried using cilantro (the herb/plant from which coriander seed is
> derived)? I have hundreds of plants, and the notion hit me as I was
> wondering what to do with it all. Perhaps in a wheat beer along with
> some orange peel in the secondary fermenter?
>
> --
> Bill
>
> "Wise fool"
> Gandalf, THE TWO TOWERS
> -- The Wise will remove 'se' to reply; the Foolish will not--
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Date: 08 Jun 2006 14:04:03
From: Simon Cooper
Subject: Re: cilantro?
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At what stage did you add the herbs and Jalapenos? Pre or post
boil/fermentation?
<mcbragg66@yahoo.com > wrote in message
news:1149780439.518765.300340@y43g2000cwc.googlegroups.com...
> Bill,
>
> I've used cilantro in beer before, but it was about 15 years ago, so I
> don't recall the exact recipe.
>
> In addition to cilantro, I added 12 home grown jalapenos, 1 onion, and
> a single cherry tomatoe (the tomatoe was so that i was in compliance
> with international salsa laws).
>
> I do not recall the amount of cilantro, but if forced to guess, I would
> say 2 or 3 of those big bunches worth that they sell at the grocery
> store.
>
> I have no recolection of the base beer, but wheat sounds like an
> excellent idea.
>
> Very tastey, but too hot to drink more than a few mouthfuls at a time.
> Mixed very will with tomatoe juice though.
>
> b.
>
> Bill O'Meally wrote:
> > I know that coriander makes a nice adjunct to certain brews. Has anyone
> > ever tried using cilantro (the herb/plant from which coriander seed is
> > derived)? I have hundreds of plants, and the notion hit me as I was
> > wondering what to do with it all. Perhaps in a wheat beer along with
> > some orange peel in the secondary fermenter?
> >
> > --
> > Bill
> >
> > "Wise fool"
> > Gandalf, THE TWO TOWERS
> > -- The Wise will remove 'se' to reply; the Foolish will not--
>
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Date: 08 Jun 2006 07:30:32
From: Randal
Subject: Re: cilantro?
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Paul wrote:
>
> AFAIK cilantro is just another name for coriander. Here (UK) we call
> the herb and the seeds coriander. I thought it's an American/British thing.
>
> Wasn't coriander used before hops came to Europe?
>
> --
> Paul
Cilantro == the leafy plant
Coriander == the seeds from that plant
(at least here in the Americas)
They taste pretty differently to me, and considering that the leafy
Cilantro tends to turn to black slime in the presence of acid I don't
know about chucking a bunch in some beer. Sounds pretty awful to me,
but I suppose you never know!
_Randal
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Date: 09 Jun 2006 03:01:30
From: Bill O'Meally
Subject: Re: cilantro?
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Randal wrote:
<snip >
> They taste pretty differently to me, and considering that the leafy
> Cilantro tends to turn to black slime in the presence of acid
Does it? I've used it in salsas which are pretty acidic, and it retains
its nice green color. Certainly the tomato base is more acidic than
beer?
I don't
> know about chucking a bunch in some beer. Sounds pretty awful to me,
> but I suppose you never know!
I've seen worse things thrown into a batch of homebrew! Nope, you never
do know. I'm gonna give it a try, and I'll be sure to share the results
with the group. :-)
--
Bill
"Wise fool"
Gandalf, THE TWO TOWERS
-- The Wise will remove 'se' to reply; the Foolish will not--
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Date: 09 Jun 2006 18:38:48
From: Ewan Mac Mahon
Subject: Re: cilantro?
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On Thursday, 8 June, Randal wrote:
>
> Paul wrote:
>>
>> AFAIK cilantro is just another name for coriander. Here (UK) we call
>> the herb and the seeds coriander. I thought it's an American/British thing.
>>
> Cilantro == the leafy plant
> Coriander == the seeds from that plant
>
> (at least here in the Americas)
>
In the UK they're referred to as 'Coriander' and 'Coriander seed'
respectively.
> They taste pretty differently to me, and considering that the leafy
> Cilantro tends to turn to black slime in the presence of acid I don't
> know about chucking a bunch in some beer. Sounds pretty awful to me,
> but I suppose you never know!
I've heard of the leaf being used in secondaries in a similar manner to dry
hopping - I've not tried it but I think it might work best if the leaves
were dried, at least partly, in advance.
I'm interested in hearing back about the results too, BTW.
Ewan
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Date: 08 Jun 2006 06:31:37
From: John Krehbiel
Subject: Re: Batch spage question... O.G. not hitting target
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> My experience (and more importantly Denny's :) is that a good stirring
> will get practically all the sugars into solution that are available.
The sugars are already in solution. All you need to do is dilute them.
That's why I make the first batch bigger. If you increase the amount of
water you add to the first batch, you leave behind less sugar in this
most concentrated part of the sparge.
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Date: 09 Jun 2006 02:22:10
From: DragonTail281
Subject: Re: cilantro?
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Bill O'Meally wrote:
> I know that coriander makes a nice adjunct to certain brews. Has anyone
> ever tried using cilantro (the herb/plant from which coriander seed is
> derived)? I have hundreds of plants, and the notion hit me as I was
> wondering what to do with it all. Perhaps in a wheat beer along with
> some orange peel in the secondary fermenter?
>
The main problem I see is that they taste nothing like each other. I do
a fairly large amount of cooking and never replace one for the other.
--
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead
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Date: 09 Jun 2006 02:54:53
From: Bill O'Meally
Subject: Re: cilantro?
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DragonTail281" <" DragonTail281 wrote:
> Bill O'Meally wrote:
>
>> I know that coriander makes a nice adjunct to certain brews. Has
>> anyone ever tried using cilantro (the herb/plant from which
>> coriander seed is derived)? I have hundreds of plants, and the
>> notion hit me as I was wondering what to do with it all. Perhaps in
>> a wheat beer along with some orange peel in the secondary fermenter?
>>
> The main problem I see is that they taste nothing like each other. I
> do a fairly large amount of cooking and never replace one for the
> other.
True. I wasn't aiming for a coriander flavor, but a cilantro one. :-)
--
Bill
"Wise fool"
Gandalf, THE TWO TOWERS
-- The Wise will remove 'se' to reply; the Foolish will not--
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Date: 08 Jun 2006 15:31:10
From: nickstrachan
Subject: Re: cilantro?
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Randal wrote:
> Paul wrote:
> >
> > > Wasn't coriander used before hops came to Europe?
> >
> > --
> > Paul
I havent heard that but i did hear of Yarrow (yellow flowering plant)
and spruce tips being used...
How about a Chili American Pilsner with a 30% flaked corn as adjunct
with pale lager malt cilantro light Chilis.....cascade hops... add
lemon later...
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Date: 08 Jun 2006 10:01:24
From: Ice Hensley
Subject: Re: cilantro?
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12 jalapenos is a hell of a lot...I love a good green chile beer.
Coopersmith's in Ft. Collins, CO makes a nice one. Definitely goes well
with tomato/Bloody Mary Mix. Salsa beer would be interesting....
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Date: 09 Jun 2006 07:19:13
From: Randal
Subject: Re: cilantro?
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Bill O'Meally wrote:
> Randal wrote:
> <snip>
> > They taste pretty differently to me, and considering that the leafy
> > Cilantro tends to turn to black slime in the presence of acid
>
> Does it? I've used it in salsas which are pretty acidic, and it retains
> its nice green color. Certainly the tomato base is more acidic than
> beer?
>
Yeah - I own a business called Chapman Chile wherein we use copious
amounts of the stuff. If you have it in fresh salsa for a day or two
it's fine, but give it a week or so and it turns really nasty. Just be
sure to pull it out before then.
_Randal
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Date: 09 Jun 2006 07:17:57
From: Randal
Subject: Re: cilantro?
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Bill O'Meally wrote:
> Randal wrote:
> <snip>
> > They taste pretty differently to me, and considering that the leafy
> > Cilantro tends to turn to black slime in the presence of acid
>
> Does it? I've used it in salsas which are pretty acidic, and it retains
> its nice green color. Certainly the tomato base is more acidic than
> beer?
>
Yeah - I own a business called Chapman Chile wherein we use copious
amounts of the stuff. If you have it in fresh salsa for a day or two
it's fine, but give it a week or so and it turns really nasty. Just be
sure to pull it out before then.
_Randal
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Date: 09 Jun 2006 21:05:37
From: HAL 9000
Subject: Re: cilantro?
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"Randal" <frandalc@swbell.net > wrote in message
> . . . If you have it in fresh salsa for a day or two
> it's fine, but give it a week or so and it turns really nasty. Just be
> sure to pull it out before then.
I can vouch for that; a good thought. Maybe a hop bag and 2 days in the
secondary. The flavor would no doubt come out in 2 days. I'd be concerned
with sanitation though. Cilantro seems to loose its flavor when cooked, so
I don't think blanching/pasteurizing or boiling would be the way to go.
Would soaking it in a sanitizer be good?
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Date: 09 Jun 2006 23:04:34
From: Scott Sellers
Subject: Re: cilantro?
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HAL 9000 <SorryDave@Icantdothat.com >:
>"Randal" <frandalc@swbell.net> wrote in message
>> . . . If you have it in fresh salsa for a day or two it's
>> fine, but give it a week or so and it turns really nasty.
>> Just be sure to pull it out before then.
>I can vouch for that; a good thought. Maybe a hop bag and 2
>days in the secondary. The flavor would no doubt come out in 2
>days. I'd be concerned with sanitation though. Cilantro seems
>to loose its flavor when cooked, so I don't think
>blanching/pasteurizing or boiling would be the way to go. Would
>soaking it in a sanitizer be good?
Cilantro works as a fresh garnish in soups and stuff, but it's
flavor is transitory. After a couple days in the fridge, it
might as well be italian parsley.
Maybe a short steep of fresh cilantro in finished beer would be a
good way to capture the flavor -- along the lines of using lime
or lemon.
Scott S
--
Scott Sellers
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Date: 10 Jun 2006 01:58:26
From: Simon Cooper
Subject: Re: cilantro?
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"Scott Sellers" <scottsellers@mindspring.com > wrote in message
news:68nig.3833$lp.752@newsread3.news.pas.earthlink.net...
> HAL 9000 <SorryDave@Icantdothat.com>:
>
> >"Randal" <frandalc@swbell.net> wrote in message
> >> . . . If you have it in fresh salsa for a day or two it's
> >> fine, but give it a week or so and it turns really nasty.
> >> Just be sure to pull it out before then.
>
> >I can vouch for that; a good thought. Maybe a hop bag and 2
> >days in the secondary. The flavor would no doubt come out in 2
> >days. I'd be concerned with sanitation though. Cilantro seems
> >to loose its flavor when cooked, so I don't think
> >blanching/pasteurizing or boiling would be the way to go. Would
> >soaking it in a sanitizer be good?
>
> Cilantro works as a fresh garnish in soups and stuff, but it's
> flavor is transitory. After a couple days in the fridge, it
> might as well be italian parsley.
>
> Maybe a short steep of fresh cilantro in finished beer would be a
> good way to capture the flavor -- along the lines of using lime
> or lemon.
>
Sounds more along the lines of mint in Pimms or Mint Julep...
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Date: 09 Jun 2006 06:40:09
From:
Subject: Re: cilantro?
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If memory serves, it was all added during the last 5 minutes of the
boil.
b.
Simon Cooper wrote:
> At what stage did you add the herbs and Jalapenos? Pre or post
> boil/fermentation?
>
> <mcbragg66@yahoo.com> wrote in message
> news:1149780439.518765.300340@y43g2000cwc.googlegroups.com...
> > Bill,
> >
> > I've used cilantro in beer before, but it was about 15 years ago, so I
> > don't recall the exact recipe.
> >
> > In addition to cilantro, I added 12 home grown jalapenos, 1 onion, and
> > a single cherry tomatoe (the tomatoe was so that i was in compliance
> > with international salsa laws).
> >
> > I do not recall the amount of cilantro, but if forced to guess, I would
> > say 2 or 3 of those big bunches worth that they sell at the grocery
> > store.
> >
> > I have no recolection of the base beer, but wheat sounds like an
> > excellent idea.
> >
> > Very tastey, but too hot to drink more than a few mouthfuls at a time.
> > Mixed very will with tomatoe juice though.
> >
> > b.
> >
> > Bill O'Meally wrote:
> > > I know that coriander makes a nice adjunct to certain brews. Has anyone
> > > ever tried using cilantro (the herb/plant from which coriander seed is
> > > derived)? I have hundreds of plants, and the notion hit me as I was
> > > wondering what to do with it all. Perhaps in a wheat beer along with
> > > some orange peel in the secondary fermenter?
> > >
> > > --
> > > Bill
> > >
> > > "Wise fool"
> > > Gandalf, THE TWO TOWERS
> > > -- The Wise will remove 'se' to reply; the Foolish will not--
> >
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