While on a long drive recently, I had the idea of using lemongrass in a beer. It's nothing new; there are a few commercial breweries that are already doing it, but it was my first time. I designed a citrusy Pale Ale recipe that utilizes Cascade and the new Belma hop. Then, I crushed a few ounces of lemongrass and added it at flameout. The flavor/aroma from the lemongrass is wonderful and should pair nicely with the fruity hops and spicy Belgian Ale yeast.
I split the batch into two fermenters: half fermented with a traditional Belgian strain and half fermented with the classic Chico American Ale yeast. We'll be tapping this in the coming weeks for a side by side comparison. I'll report back the results.