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Meyer Lemon as an ingredient

Discussion in 'Homebrewing' started by rvajohn, Dec 25, 2012.

  1. rvajohn

    rvajohn Aficionado (245) Virginia Nov 22, 2012

    Hello all and Merry Christmas. Last year I got a Meyer Lemon tree and I'm about a week away from 6 large lemons. Any brew recipe suggestions? My beer preference leans towards IPAs, Belgian Ales, stouts and red ales.
  2. MrOH

    MrOH Savant (440) Maryland Jul 5, 2010

    I think that the zest would work wonderfully in a saison, maybe with a touch of coriander and some grains of paradise.
  3. yinzer

    yinzer Savant (385) Pennsylvania Nov 24, 2006

    MrOH, good point on how to use the Lemon. I've done zest in a saison, but that's because the recipe told me too. Can you use the juice?

    I had a lemon IPA that was very good. It was more of a session beer. Just an uneducated hunch that in a big beer you'd have to add so much lemon that you'd get some off flavors.

    I don't think that citrus would work in a red ale or stout.
  4. AlCaponeJunior

    AlCaponeJunior Champion (780) Texas May 21, 2010

    You might wind up changing the pH quite a bit if you use a lot of lemon juice. That could have significant effects.

    I agree that no lemon in stout.

    In a red... maybe. I should be tasting my American Amber with sweet orange peel this weekend, but I could envision some sort of red/amber that might be good with some lemony citrus. I don't have a recipe though. :rolleyes:
  5. yinzer

    yinzer Savant (385) Pennsylvania Nov 24, 2006

    Good point. But I'm not sure if lemon juice would have the buffering effect. You know: the big Gorilla vs the small Gorilla on the see-saw.
  6. MrOH

    MrOH Savant (440) Maryland Jul 5, 2010

    I agree on the juice changing the pH. In a saison, though, 6oz (lemons generally yield ~1oz of juice) of lemon juice, especially from a meyer which is sweet as well as sour (its actually a mandarin orange/lemon hybrid), might add to the refreshing character, as long as you keep the IBUs down and make sure no pith/rind/white stuff ends up in there.
  7. yinzer

    yinzer Savant (385) Pennsylvania Nov 24, 2006

    Hmm, if the juice is special I wonder if you can do something with it and not boil it. Maybe make a reduction and add at it to the fermentor? Bind it to sugar and let the yeast free it up. Maybe similar to using maple sugar.
  8. MrOH

    MrOH Savant (440) Maryland Jul 5, 2010

    If I were to add it, I'd add it at FO.
  9. mountsnow1010

    mountsnow1010 Savant (355) Vermont Jan 23, 2009

    I won't claim that this is true but I would expect that you would lose a lot of the aromatics by reducing it down, giving it more of a generic lemon taste and less of the specific Meyer lemon characteristics. But I don't know that for sure.
  10. I had a sour beer with meyer lemon from pizza boy brewing. It was served on cask and the lemon, I believe, was simply squeezed into the cask. It was interesting how it combined with the sour beer, but I wasn't rushing home to try and replicate it. Just my .02.
  11. yinzer

    yinzer Savant (385) Pennsylvania Nov 24, 2006

    Yeah, it's the same procedure just on a different scale. Oh well.
  12. the zest is wonderfully aromatic. i'd add it to the end of a boil.

    now, as far as juice goes....hrm....i'd be curious about a lactobacillus sour with lemons added at flame-out.

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