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Description
Name : Coriandrum sativum L.
Coriander seeds give beer a spicy citrusy flavour. This is one of the most commonly used spices by brewers. The seeds can be used either whole or crushed. For optimal results, use 50/100 grams per hectoliter.
Beerstyles : Coriander is commonly found in Belgian Ale, especially Witbier but also strong blond beers (Grand Crus, Tripple's and Christmas Beers).
Adding time : Usually added in the last 15 minutes of boiling
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