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I was thinking about adding agave nectar to my wort as an adjunct sugar, with the intent to add some tequila-like flavor. Does anyone have any experience with brewing with agave nectar and the flavors and characteristics it lends to the finished beer?

{ asked by Owen Johnson }


I've only experienced it through a brewing buddy of mine. He used it to 5% of the total fermentables, the results were lack luster.

It almost gets entirely fermented out so much of that character is lost. And then you're only using a small percentage of it in the final product anyway.

The best way to get some tequila flavor is to add some at bottling. Or soak some oak in tequila and dose it that way.

{ answered by brewchez }