I wonder if someone ever use Agave Nectar in any stage of brewing ? What is the value of the agave as a fermentable sugar, in flavor and maybe in some other mystical psychedelic values ?
we added some to the last beer we brewed, to see what would happen (not an excessive amount- about a third of a pound)... but that's about all i can add because it's still fermenting.
If you taste some it is very sweet, and that is all it is - sugars. It bring little to the party. http://www.breworganic.com/organicblueagavenectar.aspx
While I generally agree with you, it definitely has a different taste than plain old table sugar. I bet if used in large quantities (ie at least 1lb) in a fashion similar to honey (at flameout or in secondary) it will add some subtle flavor to a lighter colored beer. If used in a beer with roasted malts forget about it.
I just brewed a beer with Raw, Dark Agave Nectar. It works almost identically to honey where it dries out the beer and doesn't add much character, but it's far darker, so it adds some color, which was a nice perk. My Saison is just Pilsner and Wheat Malt with some Honey, so it normally comes out goldish, but subbing the Agave gave it a nice orangey hue.
