After talking about this idea for a number of years, I’ve finally worked on this crazy idea. We’ve hypothesized, we’ve designed the experiment, we’ve run it through to completion and now there is some data to parse. But, let us start at the beginning.
I’m a huge fan of cilantro. There’s a bright, green flavor in fresh cilantro that I can hardly get enough of. Salsa and guacamole of course, but also chimichurri, and a large part of my inspiration, phở , these delicious dishes all have that cilantro flavor that I want to harness. Being a brewer and an engineer, I of course looked out on the Internet to see if someone else had the perfect recipe for making this herbed beer. If someone else had a silver bullet method of infusing this flavor into an ale, I would have a starting point to experiment with. As it was, I didn’t find much out there in the Google, and thus had to then back up, with a touch of science and brewing art, what I’d been talking up with my brewing siblings. It was time to find the best way to infuse cilantro goodness into beer greatness.