Beer Forum

I want to enter my American Wheat in a competition, but I was wondering if adding a Coriander will make it out of style?

Concerned Phil wrote:I want to enter my American Wheat in a competition, but I was wondering if adding a Coriander will make it out of style?

Whatever the results of a recent first-round national competition may indicate, it is definitely out of style for american wheat (6d). enter it as a spice beer, american wheat base beer (21A).

+1

Thank you for the advice. I am assuming light dry hopping would be acceptable. I think it could use it and I have some Willamette in freezer. .....You mentioned results from first round competition, where do you get to see the recipes? Or are you one of the judges? Thanks

Depending on how strong the coriander comes across in the finished beer you could enter it in both categories and see where it scores best. A deft touch of coriander might provide a small intangible that could be appreciated by some especially if there are some aroma hops to "cover" it up a bit.

Concerned Phil wrote:Thank you for the advice. I am assuming light dry hopping would be acceptable. I think it could use it and I have some Willamette in freezer. .....You mentioned results from first round competition, where do you get to see the recipes? Or are you one of the judges? Thanks

I didn't see any recipes. It's just a flavor. I wasn't judging that table I just heard about it.

Are you brewing what you want to brew, or are you trying to brew for competition? While a dry-hop aroma is allowed, and I know at least one of the classic examples (gumbalhead) receives a fairly significant late hop addition, I think most judges are inclined to look for a low-to-subtle hop character. A strong hop character (e.g., a 1+ oz dry hop, on top of late additions) will probably not do as well as a mildly hopped wheat.

However, if you're just looking to drink a hoppy wheat beer and don't care about judging, I think it could be a tasty summer beverage.