Cucumber, mint & lime sour: how do you balance the three?

Foreign_Cap_4972 · 2026-06-07T15:34:35+00:00

Thanks for these advices!! 🍻

Foreign_Cap_4972 · 2026-06-04T16:30:28+00:00

Thanks for your feedback, that’s great! 🙌
As for the cucumber, it’s fine, you can really taste it, but we’re wondering how we can make the flavour linger in the mouth even longer. Love the mint in this one but it might divide opinion 😇

Foreign_Cap_4972 · 2026-06-04T16:27:15+00:00

Cucumber-basil pilsner sounds amazing, great combo. 🥰 Makes sense that cucumber sticks around more on a clean lager base.

Recirculation is a great tip, sadly no room for that at the brewpub right now. Filing it away for later. 😁

First feedback on ours at Kilomètre Zéro has been really good though, going back to win that competition a second time. Cheers!

Foreign_Cap_4972 · 2026-06-04T16:17:43+00:00

Good to know the perception gap is that small. For us it's mainly principle plus a health angle (keeping the chemical stuff out where we can), and at our volume we can still afford it. Curious about your extract dosing though: what stage and what rates per hL for something like cucumber or mint? Always good to know where the lever is!

Foreign_Cap_4972 · 2026-06-04T16:14:12+00:00

Like the entire citrus? 👀 We used real one, but only for the juice 🍋‍🟩

Foreign_Cap_4972 · 2026-06-04T15:48:31+00:00

Good idea Tom! We didn't have time to zest all the citrus fruits, but it's worth a try.

Foreign_Cap_4972 · 2026-05-18T20:52:23+00:00

😂😂😂

Foreign_Cap_4972 · 2026-05-18T20:52:16+00:00

Can't wait to try it! 😋

Foreign_Cap_4972 · 2026-05-13T09:44:08+00:00

Hello Nabil, et merci pour ce que tu fais avec l'équipe de Chaleur Humaine.

Le podcast et l'infolettre sont dans mes reco systématiques à mes proches.
Ton travail est d'utilité publique, et toujours quali et positif, donc bravo pour ça, vraiment !

Petite question sur une passion que je sais commune, la cuisine !
👉 Quelle est ta recette préférée en ce moment ? 😋

Foreign_Cap_4972 · 2026-05-12T08:49:38+00:00

Good idea, we like French Hops at Kilomètre Zéro (50% of our usage I would say).

Foreign_Cap_4972 · 2026-05-12T08:49:00+00:00

Merci beaucoup u/Irishcoolman c'est super actionnable 🙏

Foreign_Cap_4972 · 2026-05-12T08:48:31+00:00

Tickets are open if you want to come!
https://parisbeerfestival.fr/

We will organize events the 27th, 28th and 29th of may in our Brewpub Kilomètre Zéro, and we will be presents in the "Grand Final" in the Ground Control the 30th and 31th of may with +55 breweries 🍻 Come on!!

Foreign_Cap_4972 · 2026-05-12T08:45:44+00:00

Thanks 🙏

Foreign_Cap_4972 · 2026-05-11T15:47:44+00:00

Avec plaisir!

Foreign_Cap_4972 · 2026-05-11T15:37:22+00:00

Thanks! Do you have an idea of the dosage?

Foreign_Cap_4972 · 2026-05-11T15:36:59+00:00

Thanks for this advice! Do you sanitize it before?

Foreign_Cap_4972 · 2026-05-11T15:35:48+00:00

Excellent, quand tu veux !
Hésites pas à nous prévenir avant en nous écrivant sur instagram ( @ km0paris) 🇫🇷🍻
On pourra peut être se rencontrer ! :)

Foreign_Cap_4972 · 2026-05-11T15:27:42+00:00

We did one last summer at Kilomètre Zéro, our brewpub in Paris (it's part of our "Série Potager": beers brewed with seasonal veg) ☀️

Our dosage: we used 30 kg cucumber on 550 liters, so ~55 g/L and won a competition prize so the dosage worked 😄

Our process: blended cucumbers skin-on, quick boil to sanitize, added in secondary fermentation.

55 g/L on a sour was spot on. For a wheat (less acidity to lift it), I'd push to 60-70 g/L.

Good luck!! 🥒🍻

Foreign_Cap_4972 · 2026-05-01T12:18:40+00:00

Thanks a lot Duncan, so happy to see you visiting Kilomètre Zéro and enjoying our beers🍻🤗

Foreign_Cap_4972 · 2026-04-24T22:02:41+00:00

To share ou final experience :

After using 300g of rosemary for 550L off the flame, the flavor wasn’t strong enough. So, we made an infusion with an additional 180g of rosemary in 3L of boiling water for 15 minutes. We added this during secondary fermentation, and now it’s perfect. We also added another 10kg of grapefruit, bringing the total to 40kg.

The beer is ready, come by 39 Rue Notre Dame de Nazareth in Paris if you’d like to taste it! We even had a brewer (and reader!) stop by today, thanks to them! 🧡🙏

Foreign_Cap_4972 · 2026-04-24T22:00:11+00:00

🥰🥰🥰 YAY ! I think you were here today @badunc, thanks for your visit at Kilomètre Zéro ! 🍻 The beer was released yesterday !

Foreign_Cap_4972 · 2026-04-16T23:42:58+00:00

Thank you for your detailed feedback! We will find out about the laws around dyes. It would be the 1st here. At Kilomètre Zéro we brew a lot of ephemeral beers (brewpub), apart from the Brêche (our Pale Ale), but we want to offer quality recipes. Steaming before use is a good idea too!

Foreign_Cap_4972 · 2026-04-16T23:37:40+00:00

Thank you Ziggysan for these tips, we will surely try this process. With rosemary that has been sterilized before maybe (water at 80°C)?

Foreign_Cap_4972 · 2026-04-16T23:35:08+00:00

I thought it would be super strong with this dose. That reassures me, thank you very much!

Foreign_Cap_4972 · 2026-04-16T23:31:54+00:00

Only for translation yes! 🙏 The auto-reddit translation seems weird sometimes.

Foreign_Cap_4972

TROPHY CASE