I think it's an interesting idea too. I don't know enough about pollen chemistry to speculate on it's availability for yeast metabolism, but it's a cool idea. My next batch is probably a few months out, but an experiment suggests itself: prepare a batch, an off-dry, semisweet or sweeter would be ideal, and pitch your fungus of choice. Immediately plit the batch into equal volumes and to one add, I dunno, two to three tablespoons finely ground pollen. Rack on the same schedule and store together to minimize differences across the batches. Perhaps someone smarter than I could speculate on whether boiling the pollen would make its constituent components more available (denaturing the proteins and dissolving the pellets) or degrade the good stuff too much.
Then compare the attenuation level when they finish. Preliminarily one could speculate that if the pollened batch attenuates more fully to a significant degree, then the pollen may have been of benefit. Pitching rehydrated yeast without a starter would be best, to try to isolate the effect of the pollen.
Any takers? Say what ever happened to that experimental honeyed kombucha?
Now we can start a thread on whether adding pollen to mead makes it an evil, chemical-laden "cheater's" mead or whether it's a crunchy granola-mongers best friend that you could still call "natural" .
Bees, brews and fun
in Lyons, CO