Pre-dating human civilization itself, the coriander plant has an impressive history that can be traced as far back as 5000 BC- it was even said to have grown in the Hanging Gardens of Babylon. Though the leaf of the plant can often be polarizing, the fruit (confusingly referred to as the seed) has more of a universal appeal. It’s the spicy seed that we use in our IPA, and – thankfully- it’s similarly played well across the board. Phew. We grind the coriander seed and add to the boil, which apparently makes for a more drinkable beer. Why? Well we’re not quite sure, but that may just be why our refreshing IPA is ever so popular.
Used widely in Indian cuisine, coriander, or ‘dhanya’, as it is thereby referred to, means ‘rich one’. This is due to its numerous medicinal and culinary uses, predominantly as a digestive aid and an aphrodisiac. Not two qualities we thought would stem from the same botanical… The multifaceted seed soon made its way across Asia, from India to Indonesia, where it is known as, ‘ketoembar’. No wonder it fits perfectly in our modern take on the IPA: the Indonesian Pale Ale. As a tribute to the exotic places the Golden Age Dutch sailors would trade with, our IPA pays homage with its inclusion of spicy coriander from Indonesia and cooling white tea from China.
The aphrodisiac nature of coriander seed was believed to activate when sprinkled through wine. Curious to see if it has the same amorous effects when brewed in beer? Try our IPA to find out…
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