Written by Damon on February 11, 2009
This, my second beer using burnt orange, is a cross between a tripel and a winter ale.
I wanted the spicing of a winter ale with the phenol of a tripel to serve as a base for the flavours of burnt orange.
Burnt orange gives beer a nice copper-orange colour so I made a very pale beer to let the colours from the oranges dominate.
Tasting the Tripel
The beer pours with a nice thick head that quickly dissipates. The colour is exactly what
Written by Damon on January 5, 2009
I found a food-blog post extolling the virtues of burnt citrus fruit when I was doing research for my duck breast prosciutto.
Unfortunately I can’t find the blog recommending burnt citrus fruit so no link, but basically they said burning citrus fruit causes a chemical reaction that radically changes some of the flavour compounds and and kills the oils.
Being the adventurous little brewer that I am, I instantly recognised the potential for new potential brewing ingredient. I had some Belgian Witbier
Written by Damon on October 21, 2008
While my Belgian Blanche Beers sloooooowwwly ferment, I thought I might share my thoughts on this year’s Raspberry Wheat Beer. I’ve got a few other beers in various stages of readiness, but they aren’t ready yet.
My first Raspberry Wheat beer was very fruity in spite of being a very dry beer. It had a very low initial gravity (1038 OG, my lowest ever), but the raspberry flavour was quite obvious. The whole effect, in spite of the low initial gravity
Written by Damon on September 18, 2008
My cherry beer for this year mixes sweet and sour cherries on a nut-brown base.
moments later, this ale met its demise
The cherries in this recipe don’t stand out like in a Bellevue Kriek, but they create a very balanced beer that is difficult to classify. If you don’t know its a cherry beer, then you probably won’t be able to guess. But if you know what to look for, then both the sweet and sour cherries are evident.
Written by Damon on September 1, 2008
I’ve made quite a few fruit beers since I started brewing. Some of the beers have been unmitigated successes, other beers, well… But even when I was just starting, I didn’t mind playing around.
I’m kind of lucky compared to most brewers because I get fresh, home-grown fruit in season. I can throw in some fruit without worrying too much about wasting the fruit and, now that I’ve set up my new experimental brewing platform, I can add fruit, or anything
Written by Damon on August 19, 2008
When you add experimental ingredients to your beer, sometimes you’re going to have some heroic failures.
I made a red-currant wheat beer last summer that I’d call a heroic failure. I added about 2 lbs of red-currants to a wheat beer that I fermented with hefeweisen yeast.
The final product was terrible. Fermenting removed some essential element from the red-currant. I can’t think of anything to accurately compare the comparison that really does it.
Anyway, I wanted to share this so that
Written by Damon on August 10, 2008
My first raspberry wheat beer is as good as you can hope for a first beer. The raspberries dominate the beer and taste like I might imagine a raspberry Champagne would taste, but without the bubbles. One person who tried it thought the beer was very sweet, but really it was the very strong fruit flavour that tricked you in to thinking it was sweet.
This beer has been very popular with many of my non-beer drinking friends and has totally