13,591
edits
Changes
added Raf Soef's elderflower tips
See also:
* [https://phdinbeer.com/2014/08/18/recipe-20-dandelion-saison-batch-2014-10/ Matt Humbard's dandelion saison with ''Brettanomyces''.]
====Elderflowers====
The following is provided by Raf Soef of [https://www.facebook.com/Bokkereyder Bokkereyder] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1323689550992589/?comment_id=1323837807644430&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Raf Soef on preparing elderflowers on MTF. 06/06/2016.]</ref>:
* Pick the elderflowers in the early morning, they're at their best then. After a day of sitting in the sun, part of the aroma has evaporated, and it recovers at night.
* If you hold the flowers upside down, tap it, and the yellow powder falls out, they're at their prime to be picked.
* One night [https://en.wikipedia.org/wiki/Maceration_%28food%29 maceration] will do. No matter how well you cut off the branches, there will still be a whole bunch left. One night maceration extracts the noble aroma of the flowers and not the green/peppery aroma of the branches (or at least to a lesser extent).
* If you chill your beer before the maceration, to get an actual 'cold' maceration, the extraction is even more pure.
* Barrel age the elderflower lambic for another half year, it will make it way more balanced.
* Respect the nature of your beer and the nature of the flower and you'll be happy.
==Vegetables==