Coriander, 25 g
Coriander, a staple in brewing and culinary traditions, brings a distinct citrusy brightness to craft beers. Its versatility and complex flavour profile make it a favourite among brewers seeking to add depth and balance to their creations.
- Flavour Profile: Coriander offers a vibrant mix of citrus zest, floral undertones, and a hint of spice, blending seamlessly with various beer styles.
- Beer Styles: Coriander shines in Belgian witbiers, saisons, and spiced ales. It also complements wheat beers and experimental brews.
- How to Use Coriander: Use crushed coriander seeds during the boil to infuse their aromatic oils into the wort. Adjust the quantity based on the beer style and desired intensity, typically adding them towards the end of the boil to preserve their delicate citrusy notes.
Description
What is Coriander?
Coriander, derived from the seeds of the coriander plant (Coriandrum sativum), is a small, aromatic spice with roots in ancient culinary and medicinal practices. Its seeds, though modest in size, pack a complex punch of flavour, making it a prized ingredient in craft brewing.
Benefits of Coriander
- Fresh and Spicy Flavour: Coriander adds a bright and spicy taste that complements the sweetness of malt and the bitterness of hops.
- Aromatic Character: The fresh aroma of coriander enhances the appeal and complexity of your beer.
- Versatile Ingredient: Suitable for a variety of beer styles, coriander offers exciting possibilities for your brewing experiments.
Use in Beer Brewing
Coriander Whole is ideal for a range of beer styles, including:
- Belgian Witbier: Coriander imparts a spicy and citrusy flavour, perfectly matching the light malt character of this classic style.
- Wheat Beer: It contributes a fresh and aromatic profile, balancing well with the fruity notes typical of wheat beers.
- Experimental Brews: Adding coriander to innovative recipes can produce unique flavour combinations that surprise and delight the palate.
How to Use Coriander?
For the best results with coriander, follow these steps:
- Addition: Add coriander seeds during the last 5–10 minutes of the boil to extract flavour and aroma without overwhelming the beer.
- Quantity: Use 5–10 g of whole seeds per 20 litres of wort, adjusting to suit the desired flavour profile.
- Monitoring: Pay attention to the flavour development during fermentation, as coriander can influence the final taste.
History:
Coriander has a rich history, with evidence of its use dating back to ancient Egyptian and Greek civilisations. It was cherished for its culinary applications and medicinal properties. Its journey through the spice trade brought it to Europe, where it became a cornerstone of traditional brewing. Belgian brewers in particular elevated coriander’s role, making it synonymous with witbiers and saisons.
Key Features
Origin: Mediterranean and South-Western Asia.
FLAVOUR PROFILE:
- Citrus
- Floral
- Spicy
- Bright
- Warm
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