Coriander Seed 28g

Small Pack Coriander Seed - Home Brew and Distilling

Get Er Brewed are working with an experienced player from the botanical trade has allowed them to build up excellent contacts with farmers across the various origins including Morocco, Eastern Europe, Russia and India. Get Er Brewed inspects countless lots of coriander seed every year making calculated and informed decisions on which lots the Gin Industry will favour. Get Er Brewed has access to seed from around the world but will normally stock, Bulgarian, Russian and Moroccan seed at any one time with other origins at more random intervals.

After harvesting, coriander needs to be extensively processed and cleaned which can result in losses of 30-40%. This is where Beacon Commodities' knowledge and close relationships are imperative to ensure a quality product with excellent purity percentages.

Distillers are also interested in the volatile oil content and flavour profile of coriander for the manufacture and production of Gin. The food trade is the biggest user of coriander as it makes up at least 30% of all curry powders. It is also used by the majority of all Gins around the world as the second most important botanical.

Use in spirits

Distillers are interested in the volatile oil content and flavour profile of coriander for the manufacture and production of Gin. The food trade is the biggest user of coriander, as it makes up at least 30% of all curry powders. It is also used by the majority of all Gins around the world as the second most important botanical.  When distilled, the seeds have a warm, spicy, nutty flavour that can also combine citrus and orange notes.

Use in Beer

In Belgian wits, saisons, goses, and even richer Belgian beers, coriander can contribute bright citrus flavours but also ruin a perfectly good beer.

In brewing, coriander seed, the dried fruit of the Coriadrum Sativum plant, is most commonly associated with Belgian wits but can be found in saisons, goses, and even richer Belgian beers. For an ingredient that is used in such a small portion can contribute huge flavours, but it can ruin a perfectly good beer if not handled with care.

Pre-ground coriander should never be used for beer. The instant the seed is crushed, the volatile terpenes that are responsible for all that bright citrus flavour rapidly degrade. At best, they disappear, but at worst, they oxidize and transform into the off-putting celery and ham flavours you hear about so often.