Years ago, the Issaquah Brewhouse in Issaquah, WA (Before it was acquired by Rogue) made a beer called Chamamellow. It was a light amber chamomile ale that was very good.
When Rought bought the brewhouse, they attempted this recipe - but only once (They called it "Chamomile Ale - Test Batch #1"). Anyone ever have a chance to try it?
It was a great beer - and I'd like to try the same, so I've picked up a big, vacuum sealed bag of organic chamomile.
Now I'm wondering the best way to utilize it. Should it be used in the boil, like you'd use bittering hops? Or would it be better to use a dry-hop type method to infuse the tea into the beer after brewing?
This will be one of the first beers (excluding 1 or 2 fruit beer recipes I have) that will break the reinheitsghebot - so I'm not quite sure exactly how to proceed.