Edible flowers in beer

[Ray Grace]

I recently read an article in Imbibe magazine where a Southhampton beer called Cuvee Des Fleurs was mentioned, a saison brewed with edible flowers. My question to all the intrepid alechemists out there, how would you add flowers to a brew? Would you add them like a hop during the latter portions of the boil, use them as a type of 'dryhop', or maybe steep them in a neutral liquor like vodka and then add the steep?

[Shawn, the Beer Philosopher]

I'd almost be inclined to think that most edible flowers (hops included!) would impart more bitterness than aroma in the boil, save for a very late addition. I think I'd experiment with "dry-hopping" in the secondary, since I'd assume the flower would be used primarily for its aromatic properties more than any flavor contributions. Although, I have heard of using dried flowers like chamomile - like a tea - added late in the boil that will impart some flavor.

A tincture in a grain neutral alcohol might be interesting too, added at bottling perhaps. I wonder how Southhampton does it?

[Rob DeNunzio]

Elysian does an IPA with jasmine flowers, and they say they use fresh flowers. As someone who's tried (and failed) to extract essential oil from jasmine, though, I have to admit a little skepticism that brewers who go with flowers with very delicate volatile aroma compounds in their beers don't supplement with, as Shawn mentions, an herbal tea addition late in the boil.

When I think "edible flowers", I think of nasturtium, marigold, borage - that kind of stuff. Very delicate, very subtle, probably nothing you'd want to boil. Dandelion heads, on the other hand, can be boiled along with the wort for a neat effect. We've also used essential oil of lavender (alongside some dried culinary lavender) for good effect.

I'd think the tincture process would - with fresh flowers, at least - probably be the least effective approach. My recommendation would be to sort our what kind of flowers you want to use, and then check out what process is preferred by folks who make their own perfume or soap, especially since some aromas (rose, for example) need such arcane methods to extract a stable version of the aroma, you're probably best off just adding some rose water (hydrosol) in the last stages of fermentation.

I bet if you asked Southampton or the Bruery directly, though, you'd get some direction, too...

[Impy Malting]

Something like Fraoch adds flowering heather during the boil as well as after-- fresh flowers are steeped in the wort prior to adding the yeast, I believe.

It's a beautiful beer! I would like to try it myself but I imagine a lot of heather is needed to get the right effect!

[Shawn, the Beer Philosopher]

I've brewed using dried heather tips and they pack a fairly powerful punch. In fact, I cut down my finishing hops to less than 1/2 oz. and just used the heather addition. Even added late (I think @ 10 min.) they still imparted a considerable amount of bitterness to the finished beer. I've never used fresh. I'd be scared to add fresh flowers of any sort to cooled, unfermented wort, myself, unless I was game for some sort of wild experiment. ;)

[Impy Malting]

Yes, honestly I don't know how they avoid contamination of the wort there. According to the brewery that's how it's done, but it sounds crazy. I think also the heather in that particular beer is used instead of hops.

[Ray Grace]

It probably isn't too different in terms of potential contamination as dryhopping in secondary or the serving vessel although they have been dried prior, I may have just answered my own question.

[Shawn, the Beer Philosopher]

Ha! I do that a lot.

I guess I've always been slightly reassured by the fact that with dry-hopping in the secondary, at least you've got beer with alcohol content to help fight off potential contamination a little bit more than unfermented, sugar-laden wort ... a veritable playground for bacteria.

[Ray Grace]

Yes, and I had neglected to think of the alcohol factor.

[olllllo]

I'm no botanist, so perhaps Elder Flowers are FINO, (Flowers in Name Only).

In a 5g batch I used them in a 60/40 Wheat/Pilser grain bill experiment. Added 10 grams dried to the boil. This sounds like very little in terms of weight but it was a fairly large volume. The Elder Flowers did have a distinct floral taste and smell. I also added some grains of paradise at knockout for some spiciness (wish I added more.) The hop bill was Sorachi, just enough to get 10 -12 IBUs. Split the batch using French Ale and Saison Yeasts.

Finally, in the keg, I added pear extract, which probably nullified the elder flower aroma, but hey it was an experiment.

Elder Flowers are typically used in country wines.

[tarelki]

Very timely thread - i got some chamomile, rosehips and hibiscus to experiment with flower beers. Indeed some inspiring microbrews there - Captain Lawrence Noreaster with elderflowers, Elysian Avatar with jasmine especially... Didn't like Dieu du Ciel Rosee d'Hibiscus though...

[Impy Malting]

I like the idea of hibiscus. Curious to hear how it turns out!

[Ray Grace]

I posted a question about this on the Bruery's Ask the Brewer section on their facebook fan page, http://www.facebook.com/profile.php?id=1090167407&ref=profile#/... . Here is there response,
For a 5 gallon batch, you would want to use well under an ounce of any aromatic flowers. As you mention, it can get overpowering very easily, so start low and build up in subsequent batches. In terms of when to add, we have tried both dry-lavendering and using in the whirlpool/knock-out and have been happier with the whirlpool addition in terms of maintaining the aroma.

Cheers,
Jonas

I think I'll be trying this in a saison this summer with a variety of edible flowers. By the way, for you facebookers, I encourage you to check out there fanpage. They've been great in responding on their Ask The Brewers and their beers are excellent. I highly recommend them especially if you like Belgian styles that are a little off the norm.