Beer, Food, Life
From the category archives:
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 [...]
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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 [...]
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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 [...]
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My cherry beer for this year mixes sweet and sour cherries on a nut-brown base.
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. [...]
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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 [...]
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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 [...]
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