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cilantro?

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Bill O'Meally

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Jun 7, 2006, 10:24:02 PM6/7/06
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I know that coriander makes a nice adjunct to certain brews. Has anyone
ever tried using cilantro (the herb/plant from which coriander seed is
derived)? I have hundreds of plants, and the notion hit me as I was
wondering what to do with it all. Perhaps in a wheat beer along with
some orange peel in the secondary fermenter?

--
Bill

"Wise fool"
Gandalf, THE TWO TOWERS
-- The Wise will remove 'se' to reply; the Foolish will not--


HAL 9000

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Jun 8, 2006, 12:16:15 AM6/8/06
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>I know that coriander makes a nice adjunct to certain brews. Has anyone
>ever tried using cilantro (the herb/plant from which coriander seed is
>derived)? I have hundreds of plants, and the notion hit me as I was
>wondering what to do with it all. Perhaps in a wheat beer along with some
>orange peel in the secondary fermenter?

Sounds interesting. Maybe throw some jalapeno in? Call it "The Salsa"
Possibly a light Mexican lager.

The amount of cilantro I would think would be important.


QD Steve

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Jun 8, 2006, 12:31:29 AM6/8/06
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"Bill O'Meally" <OMea...@wise.rr.com> wrote in message
news:6TLhg.21845$GM....@tornado.rdc-kc.rr.com...
Oh My Goodness! Curry Beer.
SW


Paul

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Jun 8, 2006, 9:37:04 AM6/8/06
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Bill O'Meally wrote:
> I know that coriander makes a nice adjunct to certain brews. Has anyone
> ever tried using cilantro (the herb/plant from which coriander seed is
> derived)? I have hundreds of plants, and the notion hit me as I was
> wondering what to do with it all. Perhaps in a wheat beer along with
> some orange peel in the secondary fermenter?

AFAIK cilantro is just another name for coriander. Here (UK) we call
the herb and the seeds coriander. I thought it's an American/British thing.

Wasn't coriander used before hops came to Europe?

--
Paul

Randal

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Jun 8, 2006, 10:30:32 AM6/8/06
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Paul wrote:
>
> AFAIK cilantro is just another name for coriander. Here (UK) we call
> the herb and the seeds coriander. I thought it's an American/British thing.
>
> Wasn't coriander used before hops came to Europe?
>
> --
> Paul

Cilantro == the leafy plant
Coriander == the seeds from that plant

(at least here in the Americas)

They taste pretty differently to me, and considering that the leafy
Cilantro tends to turn to black slime in the presence of acid I don't
know about chucking a bunch in some beer. Sounds pretty awful to me,
but I suppose you never know!

_Randal

mcbr...@yahoo.com

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Jun 8, 2006, 11:27:19 AM6/8/06
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Bill,

I've used cilantro in beer before, but it was about 15 years ago, so I
don't recall the exact recipe.

In addition to cilantro, I added 12 home grown jalapenos, 1 onion, and
a single cherry tomatoe (the tomatoe was so that i was in compliance
with international salsa laws).

I do not recall the amount of cilantro, but if forced to guess, I would
say 2 or 3 of those big bunches worth that they sell at the grocery
store.

I have no recolection of the base beer, but wheat sounds like an
excellent idea.

Very tastey, but too hot to drink more than a few mouthfuls at a time.
Mixed very will with tomatoe juice though.

b.

Eel Loin

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Jun 8, 2006, 11:38:34 AM6/8/06
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Rogue is selling a chipotle brew. I'll be sure not to mention curry,
or that'll be next.

Eelloin

Ice Hensley

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Jun 8, 2006, 1:01:24 PM6/8/06
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12 jalapenos is a hell of a lot...I love a good green chile beer.
Coopersmith's in Ft. Collins, CO makes a nice one. Definitely goes well
with tomato/Bloody Mary Mix. Salsa beer would be interesting....

Simon Cooper

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Jun 8, 2006, 2:04:03 PM6/8/06
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At what stage did you add the herbs and Jalapenos? Pre or post
boil/fermentation?

<mcbr...@yahoo.com> wrote in message
news:1149780439.5...@y43g2000cwc.googlegroups.com...

nickstrachan

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Jun 8, 2006, 6:31:10 PM6/8/06
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Randal wrote:

> Paul wrote:
> >
> > > Wasn't coriander used before hops came to Europe?
> >
> > --
> > Paul


I havent heard that but i did hear of Yarrow (yellow flowering plant)
and spruce tips being used...


How about a Chili American Pilsner with a 30% flaked corn as adjunct
with pale lager malt cilantro light Chilis.....cascade hops... add
lemon later...

DragonTail281

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Jun 8, 2006, 10:22:10 PM6/8/06
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Bill O'Meally wrote:

> I know that coriander makes a nice adjunct to certain brews. Has anyone
> ever tried using cilantro (the herb/plant from which coriander seed is
> derived)? I have hundreds of plants, and the notion hit me as I was
> wondering what to do with it all. Perhaps in a wheat beer along with
> some orange peel in the secondary fermenter?
>

The main problem I see is that they taste nothing like each other. I do
a fairly large amount of cooking and never replace one for the other.


--
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

Bill O'Meally

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Jun 8, 2006, 10:54:53 PM6/8/06
to

True. I wasn't aiming for a coriander flavor, but a cilantro one. :-)

Bill O'Meally

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Jun 8, 2006, 11:01:30 PM6/8/06
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Randal wrote:
<snip>

> They taste pretty differently to me, and considering that the leafy
> Cilantro tends to turn to black slime in the presence of acid

Does it? I've used it in salsas which are pretty acidic, and it retains
its nice green color. Certainly the tomato base is more acidic than
beer?

I don't
> know about chucking a bunch in some beer. Sounds pretty awful to me,
> but I suppose you never know!

I've seen worse things thrown into a batch of homebrew! Nope, you never
do know. I'm gonna give it a try, and I'll be sure to share the results
with the group. :-)

mcbr...@yahoo.com

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Jun 9, 2006, 9:40:09 AM6/9/06
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If memory serves, it was all added during the last 5 minutes of the
boil.

b.

Randal

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Jun 9, 2006, 10:17:57 AM6/9/06
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Bill O'Meally wrote:
> Randal wrote:
> <snip>
> > They taste pretty differently to me, and considering that the leafy
> > Cilantro tends to turn to black slime in the presence of acid
>
> Does it? I've used it in salsas which are pretty acidic, and it retains
> its nice green color. Certainly the tomato base is more acidic than
> beer?
>

Yeah - I own a business called Chapman Chile wherein we use copious
amounts of the stuff. If you have it in fresh salsa for a day or two
it's fine, but give it a week or so and it turns really nasty. Just be
sure to pull it out before then.

_Randal

Randal

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Jun 9, 2006, 10:19:13 AM6/9/06
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Bill O'Meally wrote:
> Randal wrote:
> <snip>
> > They taste pretty differently to me, and considering that the leafy
> > Cilantro tends to turn to black slime in the presence of acid
>
> Does it? I've used it in salsas which are pretty acidic, and it retains
> its nice green color. Certainly the tomato base is more acidic than
> beer?
>

Yeah - I own a business called Chapman Chile wherein we use copious

Ewan Mac Mahon

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Jun 9, 2006, 1:38:48 PM6/9/06
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On Thursday, 8 June, Randal wrote:
>
> Paul wrote:
>>
>> AFAIK cilantro is just another name for coriander. Here (UK) we call
>> the herb and the seeds coriander. I thought it's an American/British thing.
>>
> Cilantro == the leafy plant
> Coriander == the seeds from that plant
>
> (at least here in the Americas)
>
In the UK they're referred to as 'Coriander' and 'Coriander seed'
respectively.

> They taste pretty differently to me, and considering that the leafy
> Cilantro tends to turn to black slime in the presence of acid I don't
> know about chucking a bunch in some beer. Sounds pretty awful to me,
> but I suppose you never know!

I've heard of the leaf being used in secondaries in a similar manner to dry
hopping - I've not tried it but I think it might work best if the leaves
were dried, at least partly, in advance.

I'm interested in hearing back about the results too, BTW.

Ewan

HAL 9000

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Jun 9, 2006, 5:05:37 PM6/9/06
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"Randal" <fran...@swbell.net> wrote in message
> . . . If you have it in fresh salsa for a day or two

> it's fine, but give it a week or so and it turns really nasty. Just be
> sure to pull it out before then.

I can vouch for that; a good thought. Maybe a hop bag and 2 days in the
secondary. The flavor would no doubt come out in 2 days. I'd be concerned
with sanitation though. Cilantro seems to loose its flavor when cooked, so
I don't think blanching/pasteurizing or boiling would be the way to go.
Would soaking it in a sanitizer be good?

Scott Sellers

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Jun 9, 2006, 7:04:34 PM6/9/06
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HAL 9000 <Sorr...@Icantdothat.com>:

Cilantro works as a fresh garnish in soups and stuff, but it's
flavor is transitory. After a couple days in the fridge, it
might as well be italian parsley.

Maybe a short steep of fresh cilantro in finished beer would be a
good way to capture the flavor -- along the lines of using lime
or lemon.

Scott S

--
Scott Sellers |
scotts...@mindspring.com |

Simon Cooper

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Jun 10, 2006, 1:58:26 AM6/10/06
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"Scott Sellers" <scotts...@mindspring.com> wrote in message
news:68nig.3833$lp....@newsread3.news.pas.earthlink.net...

Sounds more along the lines of mint in Pimms or Mint Julep...


Unknown

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Aug 31, 2007, 7:44:30 PM8/31/07
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Bell's Batch 8000 is flavored with Coriander, among other things

Bill O'Meally

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Aug 31, 2007, 10:26:09 PM8/31/07
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<blowing the dust off a VERY old thread>

> On Fri, 09 Jun 2006 03:01:30 GMT, "Bill O'Meally"
> <OMea...@wise.rr.com> wrote:

<regarding using cilantro (the herb) in beer, rather than coriander (the
spice or seed from the same plant)>

>> I've seen worse things thrown into a batch of homebrew! Nope, you
>> never do know. I'm gonna give it a try, and I'll be sure to share
>> the results with the group. :-)

98XJ wrote:
> Bell's Batch 8000 is flavored with Coriander, among other things

I was referring to cilantro (the leaf of the plant) not coriander (the
seed). :-)

True, *coriander* is used as an adjunct in quite a few beers. I had just
never heard of *cilantro* being used.

I did indeed brew a batch of a wheat beer, and "dry hopped " it with
orange zest and fresh cilantro. It turned out very nice!

--
Bill
"Wise fool"
Gandalf _The Two Towers_
(The wise will remove "se" to reach me. The foolish will not!)


RichMcKinney.@nospam.yahoo.com

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Aug 11, 2009, 9:06:26 PM8/11/09
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Chipolte Beer? Wow!!!

Anyone try to make a homebrew clone?

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