The Mad Scientists explored the concept by steeping shiso leaves in an alcohol tincture, to add to beer after fermentation. Ultimately, even more fresh shiso was added to finish the beer much in the manner of a dry-hop at the end. Incidentally, like hops, shiso has been attributed to antibacterial properties, along with a host of medicinal benefits that have made it an everyday spice in the East. As a natural preservative, it is a key ingredient in umeboshi pickled plums, and is often served with sashimi. Upon first taste of Mad Scientists #5 you might not detect the distinctive herb. The flavor is tart, with a nice dose of honey and wheat, and its nose reminds of green apple, with a strong herbal note and slight hint of booze. But, when it finishes, ââ¬ÅGerman hops kick in and mingle perfectly with the shiso,ââ¬Â said headbrewer Ian.
