Brewing with Agave Nectar

[marshall13]

Hello All!

I am thinking about brewing in the near future using Agave Nectar [dark] and was wondering if anyone has tried this with success. I see quite a few blogs about using Agave Nectar for Mead but not beer. I would appreciate all the pluses and minuses of brewing with Agave.

Thanks in advance for your input!

Cheers,
Rob

Fermenting: Shut the F#@k up Ale
Drinking: Galaxy Pond and SMaSH with Amarillo Hops

 

[brewfun]

You'd use it like Honey. At 5 to 15%, it lightens body and adds alcohol. But, it has a pretty light flavor, most of the time.

I'm familiar with golden to deep amber Agave nectars, but not "dark." If that's a term for a deep amber, then you're probably cool. Super light colored versions can have added sugars (though fructose is the main one from the plant).

I think it's an ingredient that needs a counterpoint flavor to bring it out. The best Agave beers I've tasted back it up with a little toasted malt, like honey malt, Maris Otter, Amber Malt and even Victory. One other had added depth from Oak chips.

 

[marshall13]

Thanks! I am going to experiment the first time with DME. Was going to use pale but I think I will try it with an amber. Will steep Crystal Malt -80L and use Amarillo and Cascade hops. I will add the Agave to the boil in the last 5 minutes.

I am anxious to see how this turns out.

Cheers,
Rob

 

[morticaixavier]

Thanks! I am going to experiment the first time with DME. Was going to use pale but I think I will try it with an amber. Will steep Crystal Malt -80L and use Amarillo and Cascade hops. I will add the Agave to the boil in the last 5 minutes.

I am anxious to see how this turns out.

Cheers,
Rob

do you mean pale DME or agave? just checking because it's always a good idea to use the lightest colored DME available and ge tyour color and flavor from character malts. darker extracts tend to be a lot less fermentable.

 

[dortega]

lI've made an all agave nectar beer with cascade hops and dry wheat beer yeast a couple times in the past and they always come really refreshing and light, which is great for a summer beer.
They do however take longer to ferment but the wait is worth it.