[rjharper]

Heading back from a trip to Dubai, where I picked up, amongst other things, a quantity of really nice, fresh saffron and I was wondering if anyone had used it successfully in an ale, or whether it's best kept for the usual culinary uses. I know DFH used it in Midas, but other than that I don't know of any other commercials.

I was leaning towards a blonde or wheat base, to let the color and flavor come through. Perhaps a wit recipe without the orange and coriander? Add at flameout?

[euge]

The Wit man! I think a light touch and more for a orange-red color. Not sure it is appropriate in beer in regards to it's taste. If it was great in beer then it would be used more I think. Used more as a colorant in savory dishes.

[majorvices]

I have been thinking about using some in my fall saison. I would recommend making a tea and adding it after fermentation.

[johnf]

The Wit man! I think a light touch and more for a orange-red color. Not sure it is appropriate in beer in regards to it's taste. If it was great in beer then it would be used more I think. Used more as a colorant in savory dishes.

I imagine the whole $1000/lb thing has to do with how frequently it is used in beer.

[majorvices]

FYI sam Adams used some saffron in the "Kolsch" seasonal release. Wasn't a great beer but some of the saffron came through. A little goes a long way.