interesting adjuncts for strong blonde ale

[goschman (Iliff Ave)]

I brewed what is basically a strong Kolsch that has finished up at 7.4% abv. It seems to need some considerable aging and right now basically takes pretty close to a maibock. It tastes pretty boozy and seems to have a lot of fusels. I am hoping this ages out after 3 months in the bottle as this was brewed for the christmas season.

Anyone have any ideas of something I could add to make it a bit more interesting? I have thought about adding some oak chips, vanilla, or something unorthodox for a lighter colored beer.

[brewinhard]

Are you looking for “holiday” flavors in this one?

[goschman (Iliff Ave)]

@brewinhard

Are you looking for “holiday” flavors in this one?

Not necessarily but am open to it. Normally I do something darker and spiced. I obviously wasn’t going for a holiday type beer but am kind of wishing I would have settled on something different…

[brewinhard]

fruit or no?

[denny]

coriander?

[brewinhard]

Kieth (majorvices) brews up a kolsch that he adds honeydew to. I think that sounds great.

What about coffee beans?  That is unique and interesting for a kolsch.

[brewinhard]

lavender?  Chamomile?

[denny]

@brewinhard

lavender?  Chamomile?

Chamomile would be great!

[denny]

Pork chops?

[skatz (Stevie)]

Hibiscus

[jonhughey_att.net (HoosierBrew)]

I like the chamomile or honeydew ideas. I use chamomile in the place of coriander in my witbier. It’s nice. Though the pork chop idea is strong - maybe serve it with a shot of gravy. 

[hopfenundmalz]

@denny

Pork chops?

Roasted or smoked?

There is a beer made by a MI brewery that has some smoked Mangalista (SP) pig heads in the fermenter (I think they go in there).

[goschman (Iliff Ave)]

@brewinhard

Kieth (majorvices) brews up a kolsch that he adds honeydew to. I think that sounds great.

What about coffee beans?  That is unique and interesting for a kolsch.

Inspired by Kieth, my current kolsch on tap has a cantaloupe added to it.

[goschman (Iliff Ave)]

Thanks all. Right now I am liking the idea of chamomile. I am going to be transferring this to secondary in the next few days so I will considering adding something then. This is going to be bottled and am in no rush to get it packaged.

[pete_baker (pete b)]

kaffir lime leaves might be good, just a couple.
I’m always thinking what is around in season: cranberries or wild grapes could be good.

[denny]

@hopfenundmalz

@denny

Pork chops?

Roasted or smoked?

There is a beer made by a MI brewery that has some smoked Mangalista (SP) pig heads in the fermenter (I think they go in there).

Smoked, a la Pork Soda recipe in Experimental Brewing.

[hopfenundmalz]

@denny

@hopfenundmalz

@denny

Pork chops?

Roasted or smoked?

There is a beer made by a MI brewery that has some smoked Mangalista (SP) pig heads in the fermenter (I think they go in there).

Smoked, a la Pork Soda recipe in Experimental Brewing.

I will find my copy and look that up.

[rookie_l_a (Steve Ruch)]

@goschman

Inspired by Kieth, my current kolsch on tap has a cantaloupe added to it.

I added cantaloupe to my millet beer experiment that turned out real good.

[goschman (Iliff Ave)]

@goschman

Inspired by Kieth, my current kolsch on tap has a cantaloupe added to it.

I added cantaloupe to my millet beer experiment that turned out real good.

Mine turned out great as well although the cantaloupe character came out a lot stronger than expected. I have used fruit in beers before but never really made a fruit beer. The cantaloupe added a really interesting and unique mouthfeel although the beer finishes dry.

[goschman (Iliff Ave)]

kaffir lime leaves might be good, just a couple.
I’m always thinking what is around in season: cranberries or wild grapes could be good.

How would I prepare them? Just straight into the secondary or pulverize them a bit. I like this idea because it would cut through the strong malt character that is currently present. The beer tastes a lot bigger than it is…