T
therobot
I read somewhere that when making a Belgian Wit style beer, that it's the Coriander that gives it the citrusy flavor, not the bitter orange peel so much. Anyone willing to back this up?
I ask because I've got a wit with almost no real citrus flavor. I made the mistake(?) of cutting down on the coriander just because I didn't want it to be so spicy. Next time I was gonne use from fresh oranges and zest them for a bit of that bitter flavor (maybe even into the secondary) but wondered if I should up the amount of coriander that I'm using as well.
Any opinions?
I ask because I've got a wit with almost no real citrus flavor. I made the mistake(?) of cutting down on the coriander just because I didn't want it to be so spicy. Next time I was gonne use from fresh oranges and zest them for a bit of that bitter flavor (maybe even into the secondary) but wondered if I should up the amount of coriander that I'm using as well.
Any opinions?