Cloves in beer?

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Andyhull

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Has anyone used cloves in their beers?

The reason i ask is because i had a bottle of Dark Lord the other week and "really" liked it.
There was a taste in there that i couldn't quite work out though, almost TCPish but in miniscule amounts.

Now i know what your thinking, TCP taste in beer, not good but this wasn't actually a TCP taste!

This is really dificult to explain :hmm: it had a sort of zing on the tongue at the end of each mouthfull and it was as i said "really" nice.

So, do you think a clove or 2 would add anything to a brew other than a Yak taste and have any of you guys tried them?

Sorry fro the stupid explination and question. :oops:

Andy
 
Maybe this flavour comes from the yeast. You'd normally associate clove flavours with Belgian yeasts, though. Hopefully someone will know (or have a good guess at) what yeast is used, but you could try reclaiming some from a bottle...
 
wigwamheed said:
Is the flavour you're trying to describe a bit like dandelion and burdock?


:hmm: maybe yes!

The bottle is force carbed not bottle conditioned so no yeast.
 
If it is clove and from the yeast then it will be either a Belgian or German yeast strain , i would say it's not wlp400 0r wlp550 , but may be wlp351 (bavarian) but only if vanilla was there too. Where is dark lord brewed ? not sure of the answer really .
 
I put 4 cloves into my Christmas beer along with the other spices.

I don't think the flavour came through heavily enough to be discernable, which was kind of the plan.

But the beer was excellent! Even the head brewer at brewdog said it was good.

DirtyC
 
I use cloves and whole cinnamon sticks in my Holiday ale.

I generally use six or seven whole cloves. Half are added 20 minutes prior to flame out and the other half is added about 10 minutes prior flame out.

The cinnamon sticks (three or four) are added at the same time.

- Scott
 

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