I have an enormous rosemary bush in my backyard and have been wondering over the last many months if I could incorporate it into one of my beers. Has anyone tried this with good results?
If so, what style would it best pair with?
The brewer at the local brewpub broke some rosemary laced IPA at a recent tapping. I think it might be good if you get the ratio right. This one would have been good with a spicy pasta sauce but was too strong on its own.
I would start by adding a small amount of fresh Rosemary to one bottle of an IPA or ? :-\
Taste it after four days and go from there. 8)
Depends - is she good lookin’?
Yeah…I just haven’t gotten around to brewing with her yet. My wife that is… 
I made a mild gruit with rosemary, lavender and thyme that I enjoyed quite a bit. I don’t recall exactly how much I used, but I made a strong tea and added it after fermentation. (If I recall, I didn’t get much feedback on it though. Most of the club were reluctant to try a gruit.)
We learned our lesson after your Beet-weizen! ;) Actually, although I’m not a real gruit fan, I would have liked to have tried it, Doug.
Yeah, well…I may have to revisit the Beetweizen idea now that I am actually mashing.
It would be interesting to see if you could get any beet character into it…I think…
I’m having a hard time envisioning (entasting?) a rosemary IPA. I am doing much better entasting a rosemary wheat. I imagine a bit of conflict between the heavy hops of an IPA and the herbality of the rosemary.