From the HBD Archive
From: rogerl@Think.COM
Subject: Honey, Ginger Et Al
Date: 1989-03-15 16:23:20 GMT

>Date: Mon, 13 Mar 89 14:28:29 -0800
>From:topramen@ernie.Berkeley.EDU (Oliver Grillmeyer)
>...
>It seems that 6oz. is an adequate amount of ginger to get a nice balanced
>flavor -I'll give an update in a couple months when its ready to
>taste.

I haven't done much with honey in beer yet, that's near the top of the
list. But I have gotten some experience with ginger. I tried making
a batch of Ginger'ed' Ale and the results were less than expected. I
used 4 ozs. of peeled, thinly sliced ginger and boiled that with the
extracts et al for about an hour. The result was a very interesting
base flavor that unless you knew it was ginger, this base flavor was
not recognizable. So the experiment wasn't a failure. This base
flavor will be a great underpinning for a much more pronounced ginger
palete. I will do the recipe again but add yet another batch (3-5
ozs.) of ginger the last 10 minutes or so of the boil to gain more of
a ginger flavor in the final product. Since you didn't boil the
ginger I'd be interested in finding out how the ginger flavor holds
up after that long of a simmer.

>I grated the ginger using my food processor's grating blade. It worked
>fairly well but had to struggle as the ginger tends to break up into
>strands and get stuck in the grater blades.
I suspect if you just use the slicer knives for the food processor
you'd be fine. I understand about the strings and the break-up that's
why I slice mine as thin as I can get with our food processor.

>I did not peel the ginger either.
I've heard this isn't such a good idea. I can't remember why at this
juncture but maybe someone on the net can either support this thinking
or shoot it down.

Roger Locniskar

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