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Lesson I-6 – Spices

October 9, 2006

Spices were most likely added to even the earliest beers to help even out the over-weaning sweetness from the unfermented sugar and to cover up the probable off flavors caused by completely unpredictable fermentation (single cell yeast were not even “discovered” until sometime in the 19th century – by Louis Pasteur — all hail Louis!!!!).

Hops were initially added to beer as a spice, but overtime the other beneficial effects were discovered and expanded upon.

I am tasting a Hoegaarden White Beer (at the Dog and Duck Pub in Austin) which in addition to being a wheat beer (of sorts — they use an unmalted red winter wheat) is typically flavored with coriander and curacao orange peel.

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