Author Topic: Help...Moroccan spiced beer  (Read 686 times)

Offline denverjames

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Help...Moroccan spiced beer
« on: August 07, 2013, 04:02:00 PM »
I had a Moroccan  spiced beer at the GABF a couple of years ago. It was a pro-am beer that had the kind spices that you would find in Moroccan food, I'm thinking cumin, rosemary, turmeric... As strange as it sounds it was one of the best "novelty" beers I tried that year. Does this ring a bell to anyone? Anyone heard of putting these things in beer? recipes?

Offline theoman

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Re: Help...Moroccan spiced beer
« Reply #1 on: August 08, 2013, 02:45:25 AM »
Cardamom is a must. Cumin and cinnamon should also be in there somewhere.

Offline erockrph

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Re: Help...Moroccan spiced beer
« Reply #2 on: August 08, 2013, 05:02:28 AM »
Sumac would probably be real nice in a Saison.
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Offline redbeerman

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Re: Help...Moroccan spiced beer
« Reply #3 on: August 08, 2013, 05:43:39 AM »
Cardamom is a must. Cumin and cinnamon should also be in there somewhere.

Take it easy on the cardamom, it can be overpowering.  I speak from experience. :P
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Offline tomsawyer

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Re: Help...Moroccan spiced beer
« Reply #4 on: August 08, 2013, 10:28:54 AM »
Try chai or garam masala, those blends will give you a middle-eastern flavor.  Maybe some orange peel too, I think Morocco is known for its oranges?
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Offline denverjames

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Re: Help...Moroccan spiced beer
« Reply #5 on: August 08, 2013, 07:16:53 PM »
Thanks for the input. I think I'm going with cumin, nutmeg and orange in an american stout base. Cardamon is good in a wit. I think I'm going to keep it simple to start.

Offline lornemagill

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Re: Help...Moroccan spiced beer
« Reply #6 on: August 08, 2013, 08:52:22 PM »
Sumac would probably be real nice in a Saison.
Cardamom is a must. Cumin and cinnamon should also be in there somewhere.

Take it easy on the cardamom, it can be overpowering.  I speak from experience. :P

I made a 5 gallon coffee malt stout in the past with 4 cardamom pods freshly ground and coffee added to secondary.  it was very good.