This is the first time we’ve made a seaweed beer, so we wanted to be a little cautious in how we used it. Initially we weren’t sure whether to treat it like malt or a hop, but we decided using the seaweed in the mash was the best way to go.
We added dried wakame and nori seaweed to the mash. We kept aside a very small amount of the seaweed, soaked it in hot water together with some sea salt, and added this to the brew post fermentation for some extra bite.
Murray’s Sea Monster drinks like a brown ale and pours dark amber. Its slightly sweet malt backbone gives way to a subtle seaweed finish, slightly earthy, and with just enough bitterness to balance.