Fall is here!
Anyway, with Summer 2009 a bust, we look forward pleadingly towards Autumn to right the wrongs Nature has smacked us with. As previously mentioned, I am planning a nice pumpkin spice ale and a porter with the star anise I picked up a few months ago. A couple of questions for discussion and debate -
1. Pumpkin ale – with or without real pumpkin?
2. Star anise in a rich chocolate porter – yay or nay?
3. Have you ever used cardamom in beer? It goes well with tea…
4. Can I somehow work my avocado fetish into one of these beers?
Also, let me know what you have cooking for the Fall and holiday seasons!
1.Pumpkin needs some pumpkin for flavor though I think like pumpkin pie squash may be a better answer.
2. I like the Rogue chocolate stoudt (http://www.anconaswine.com/sku13866.html) but have not had the combo you speak of.
3. Cardamom sounds interesting. I’ve had ginger beer before but never a beer with ginger in it that I know of.
4. sure, beer and chips with guacamole dip.
Anise and Cardamom are fine additions, but be careful about ending up with a one-dimensional beer if you use too much. I think if they are used in moderate quantities there would be some balance in either a Porter or a Stout, but probably not in a lighter beer. I’ve used both ingredients in a Jaggery Ale, which resembles a Porter. See http://huningtonsachsbrauerei.blogspot.com/2009/04/black-dog-jaggery-ale.html
IMO, I think you must add real pumpkins to a pumpkin ale. Just adding the pie spices to it doesn’t make it a pumpkin brew. Chop some up, cook it a bit and throw it in.
I’m all in favor of adding some extra spices and flavorables into the wort. You never know until you try it. Be bold!