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Herbs in non-hopped beers

Aussie Home Brewer

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TimT

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Yes, someone (Manticle I think?) mentioned that earlier. It may depend how much you use too; there's a lot of folksy recipes involving lavender (lavender scones, etc) which don't say which type to use. You just go out into your garden and pick it.... I made a saison with lavender very early this year. The final ale had just a hint of lavender - it tended to be lost in the overall yeasty flavours, and faded

(Just looked camphor up. In large doses it's toxic (so is everything) but it was used as a flavouring in many sweets in the middle ages).
 

panzerd18

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I would have thought you would have to be careful with lavender as the flavor would completely take over.

A hint of something is always good.
 

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