Rosemary, 25 g
Rosemary is a versatile herb, beloved not only in culinary arts but also in the world of craft beer brewing. Its bold, piney aroma and hints of citrus make it an exceptional addition to beer recipes that crave complexity and depth.
- Flavour Profile: Rosemary brings forward an earthy, pine-like character with touches of citrus and a slightly peppery aftertaste. It adds a fresh yet warming note to your brew.
- Beer Styles: Rosemary pairs beautifully with saisons, pale ales, IPAs, and even robust porters. Its unique flavour profile also makes it an intriguing choice for spiced ales and experimental brews.
- How to Use Rosemary: Use fresh or dried rosemary in the brewing process, particularly during the boil or as a dry addition. Balance the intensity carefully; a little goes a long way to infuse your beer with its distinct aroma and flavour.
Description
What is Rosemary?
Rosemary is a woody, perennial herb native to the Mediterranean. Its spiky leaves and resinous aroma have made it a staple in kitchens and breweries alike. Known for its bold pine and citrus notes, rosemary has found a unique place in craft brewing, where it can lend a fresh, aromatic quality to beer.
Benefits of Rosemary in Brewing
- Aromatic Flavour: Rosemary imparts a fresh, herbaceous taste that complements the sweetness of malt and the bitterness of hops.
- Unique Character: Its distinctive aroma elevates your brew, creating a more enticing and intriguing beer.
- Versatile Use: Suitable for a variety of beer styles, rosemary adds a creative twist to your brewing repertoire.
Using Rosemary in Craft Beer Brewing
Rosemary is a versatile ingredient that works wonderfully in:
- Belgian Ales: Rosemary adds a spicy, herbal dimension that pairs beautifully with fruity esters.
- Wheat Beers: Its fresh and aromatic profile enhances the light malt notes of wheat beers.
- Experimental Brews: Adding rosemary to innovative recipes can result in surprising and delightful flavour combinations.
How to Use Rosemary
To get the best results with rosemary, follow these guidelines:
- Addition: Add rosemary during the last 5–10 minutes of the boil to extract flavour and aroma without overwhelming the beer.
- Quantity: Use approximately 5–10 g of rosemary per 20 litres of wort, adjusting for your desired intensity.
- Monitoring: Pay attention to flavour development during fermentation, as rosemary can subtly alter the final profile.
History:
Rosemary has been cherished for centuries, from ancient Mediterranean civilisations to modern breweries. Its name, derived from the Latin ros marinus meaning "dew of the sea," reflects its origins along the coastal regions. Valued for its culinary and medicinal uses, rosemary's application in brewing is a natural extension of its versatility and aromatic appeal.
Key Features:
Origin: Mediterranean
FLAVOUR PROFILE:
- Pine
- Citrus
- Earthy
- Peppery
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