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Lambic Digest #1038
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Subject: Lambic Digest #1038 (February 22, 1997)
Lambic Digest #1038 Sat 22 February 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Grains of paradise (Jeremy Bergsman)
Re: Grains of Paradise (Francois Espourteille)
Re: Lambic Digest #1037 (February 21, 1997) (Greenrhino)
Grains of Paradise (Stephen Beaumont)
La Chouffe and "Grains of Paradise" (Martin Wilde)
paradise seed (isenhour)
Re: Lambic Digest #1037 (February 21, 1997) (Michael Pullmann)
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----------------------------------------------------------------------
Date: Fri, 21 Feb 1997 01:07:22 -0800
From: Jeremy Bergsman <jeremybb at leland.Stanford.EDU>
Subject: Grains of paradise
Mark is looking for grains of paradise. Let me put in a plug/suggestion
to call Penzeys spice house. I don't know if they have them, but they
are incredible store. The prices are low, but the quality is amazing.
You have to age the spices you get from them for a year before they
start to smell like what you buy in the grocery store. It reminds
me of the old days of homebrewing with dried out hops with no alpha
rating sitting on the shelf at the homebrew store. If you don't find
your grains of paradise, it is still a great source for coriander etc.
Their phone number is 414-574-0277 (Wisconsin).
Standard disclaimer.
- --
Jeremy Bergsman
jeremybb at leland.stanford.edu
http://www-leland.stanford.edu/~jeremybb
------------------------------
Date: Fri, 21 Feb 1997 08:04:59 -0500
From: fespourteille at mmt.com (Francois Espourteille)
Subject: Re: Grains of Paradise
Mark Stickler wrote:
Dan MacConnell told me that there was a rumor that one of the mystery spices
in La Chouffe is "Grains of Paradise". The only reference I have found to
this spice is on the back of a bottle of Bombay Sapphire Gin where it lists
the ten botanicals used to make the Gin. It says that Grains of Paradise
come from West Africa. I have inquired at our local spice specialty store
and neither they, nor their two distributors have even heard of it. Does
anyone know of a source or a good substitute? Dan mentioned ground pepper so
in my 5 gallon batch of "p-La Chouffe" I made this weekend I put in .5g/l of
corriander, .5g/l of cuacoa, and 2.5g/l of rainbow pepper mix (a mixture of
red, green, white and black pepper corns) all crushed.
It smelled pretty darn good before I pitched it and better after being
boiled for 10 minutes. Any ideas on substitutes, sources and/or g/l?
Grains of Paradise do indeed come from Africa. The plant (Aframomum
melegueta)is in the ginger family and the seeds are used in cordials
and veterinary medecine (for what I don't know). They are also known
as Guinea grains or Guinea pepper, so using a rainbow pepper mix is
probably a decent approximation. Since your local spice store doesn't
have any, try the local vet. They may have more info on the topic.
Cheers,
Francois.
------------------------------
Date: Fri, 21 Feb 1997 08:37:14 -0500 (EST)
From: Greenrhino at aol.com
Subject: Re: Lambic Digest #1037 (February 21, 1997)
I have purchased and used grains of paradise from a local homebrew store
called U-Brew. Their number is 201.376.0973.
The flavor is difficult to describe, a little peppery perhaps, so it is best
to just go ahead and try it in your wits , belgian strongs or specials. I
will add that I am in no way affiliated.........
Good Ruck
Anthony Accardi
------------------------------
Date: Fri, 21 Feb 1997 11:31:25 -0500
From: Stephen Beaumont <beaumont at netcom.ca>
Subject: Grains of Paradise
Mark Stickler asked about grains of paradise, what they are and what would
be a good
substitute. Grains of paradise are indeed a West African spice, as the
Bombay Sapphire Gin
bottle asserts, and they are used in brewing, although only rarely these
days. To be more
specific, Carl Forget, in his Dictionary of Beer and Brewing, says that they
are "the seeds of
a spice, Amomum melegueta, grown in West Africa and once used to flavour ale
and later
gin and cordials." The Collins Dictionary, on the other hand, says that they
are "the peppery
seeds of either of two African zingiberaceous plants, Aframomum melegueta or A.
granum-paradisi used as stimulants, diuretics, etc. Also called guinea grains."
As for substitution, this would be difficult as grains of paradise are very
distinctive in
their flavour. They have a peppery taste, to be sure, but are also faintly
sweet like a
cardamom seed, slightly citric and, to my mind at least, have a hint of
floral character. I'd
suggest hunting them out rather than substituting; perhaps you could source
them through a
mail-order spice company. (I don't have any names of such places, but I'm
sure they must
exist.)
Cheers,
S.
_________________________________________
Visit Stephen Beaumont's World of Beer at
http://www.WorldOfBeer.com
Find Out What's Brewing Around the Globe!
Exclusively on the Internet!
------------------------------
Date: Fri, 21 Feb 97 09:24:00 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: La Chouffe and "Grains of Paradise"
I was at the brewery in June of 1995 and the only spice I saw was
coriander. The head brewer (I forgot his name!) gave us the tour and
there was a box of spice close to the boiler. This box was ground
coriander only - I smelt it! I did not see any other spices and head
brewer did not indicate any other spices were used.
I recall in Graham Wheeler's CAMRA book on brewing European beers he
mentions La Chouffe uses other spices in addition to coriander. Once
again the mystery is on! Those sneaky belgiums!
Martin Wilde
------------------------------
Date: Fri, 21 Feb 1997 14:11:04 -0600 (CST)
From: isenhour at uiuc.edu
Subject: paradise seed
> I put in .5g/l of corriander, .5g/l of cuacoa, and 2.5g/l of rainbow pepper
> mix (a mixture of red, green, white and black pepper corns) all crushed.
> It smelled pretty darn good before I pitched it and better after being
> boiled for 10 minutes. Any ideas on substitutes, sources and/or g/l?
Its pretty exotic if you are in an area like mine. Sometimes its called
alligator pepper (big husk things with the seeds inside). If you cannot
find these, I have noted after extensive testing I prefer white pepper (to
black or whatever). I've used this to make "big tank" batches at the
brewery and it has been very well recieved.
-john
John Isenhour "unix is not your mother"
Brewmaster/National Judge
Library & Information Science isenhour at uiuc.edu
------------------------------
Date: Fri, 21 Feb 1997 14:43:29 -0800 (PST)
From: Michael Pullmann <psu14860 at odin.cc.pdx.edu>
Subject: Re: Lambic Digest #1037 (February 21, 1997)
As to grains of paradise:
According to Randy Mosher, GOP is a peppery West African cardamom
relative with stimulant properties. AKA guinea pepper.
Sounds interesting. I'll let you try it, let me know how it turns out.
mike
------------------------------
End of Lambic Digest
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