Homebrewers Association | AHA Forum
General Category => Ingredients => Topic started by: 1vertical on December 07, 2010, 06:02:02 PM
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Anyone ever put this spice in beer as an adjunct?
I know they make mustard with commercial beers
so it is not like they do not go well together....
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Not mustard seeds in the mash; I'd use them late in the boil like coriander. There are commercial beers that use mustard seeds (Wostyntje, from Belgium).
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Thanks Gordon, did you ever try one of those?
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It's been awhile. I'm not sure I got good examples, though. It's a little hit-or-miss with small Belgian breweries. I should try to get one over there sometime. Seems like I got some of the flavor, but don't remember the beer as being remarkable.
You can check what people say on the rating sites (YMMV).
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I'll agree with Gordon that the beer as I remember it wasn't terribly remarkable.
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A few years back my club's Iron Brewer competition required mustard seeds. (I think Gordon was one of the judges.) Almost everybody used them as a late boil spice. They provided a nut-like taste that some described as almond. Mustard seed doesn't taste anything like prepared mustard. The condiment is a vinegar extract. Pop a seed in your mouth (don't be afraid ;D) and you'll know exactly what you're going to get.