Mint beer

I can't remember where I got the idea for this. I think I was drunk at the time, but since then I've been meaning to do an experimental mint beer.

Mint beer has been done before, but most commercial examples seem to be mint stouts. While Mint Imperial Stout (mint imperials + imperial stout, geddit?) is a catchy name, I thought mint might also be nice in a hoppy pale ale. I think of the menthol harmonising with the resiny, citrussy American hops.

I brewed up some left-over wort and malt extract with a few Cascades, boiled it for an hour or so, and added a handful of fresh mint, stalks and all, five minutes before the end of the boil together with the finishing hops (more Cascade). I am quite looking forward to tasting it. I imagine the fresh mint will make it more reminiscent of Moroccan mint tea than the Fry's Chocolate Cream aroma that using oil or sweeties in a stout might give.