Whereas some of these are desired, others are typically avoided, and one way brewers modulate the development of these byproducts is through fermentation temperature control, with warmer environments encouraging the expression of fruity esters, hence the reason lagers are commonly fermented cool.Īn alternative that has gained a lot of attention lately involves fermenting under pressure, which purportedly suppresses ester and fusel alcohol development. Posted in Brü It Yourself and tagged brewing, cider, craft beer, exBEERiment, experiment, experimental, hard cider, home brew, home brewing, homebrew, homebrewing, hop water, xbmt on Januby Steve Thanos.įermentation is arguably the fascinating aspect of the beer making process, responsible not only for the conversion of sugar into alcohol and carbon dioxide, but the production of certain notable characteristics. Inspired by these delicious examples, I picked up some yuzu juice that I found online and designed a recipe I felt would allow it to shine! While the United States restricts the import of yuzu fruit due to concerns over agricultural diseases, processed yuzu fruit is allowed into the country, and it’s even being grown in some parts of California.įortunately for me, several local breweries have brewed beers with yuzu juice, and I found each to possess a unique citrus tartness that made them extremely refreshing. Originally from central China and Tibet, yuzu is believed to have been introduced to Japan and Korea during the Tang Dynasty sometime in the 1 st century, and more recently, it’s being grown in Europe and Oceania.

When my wife has jokingly called me out on this, I’m sure to let her know “it’s for research!” This is exactly what happened when I cam upon some commercial beers that were made with yuzu, a citrus fruit said to possess a pungent blend of lemon and mandarin characteristics with notes lime and grapefruit. I make a good portion of what I drink these days, but I still end up purchasing a quite a bit of commercial beer as well. Posted in exBEERiment and tagged brewing, cider, craft beer, exBEERiment, experiment, experimental, hard cider, home brew, home brewing, homebrew, homebrewing, hop water, xbmt on Januby Steve Thanos. Curious to see if these characteristics carry-through when used in a White Stout, I design an xBmt to test it out!

Whereas coffee from Central America is widely touted as being mild with a slightly sweet flavor of light caramel and decent acidity, Indonesian coffee is said to boldly flavored with smoky and earthy notes. As someone who is just as nerdy about coffee as I am beer, I began to wonder how big of an impact the type of coffee used might have, particularly regarding the source of the beans. I personally think White Stout is fun, and I’ve had a handful of example I feel were quite delicious. In order to achieve this unique blend of characteristics, brewers often include chocolate and coffee adjuncts in their recipes as a way to mimic what roasted grains impart. With its curious juxtaposition of pale color and roasty flavors typically found in darker styles, White Stout seems to have just as many fans as it does detractors. One such style is White Stout, which purportedly started as an April Fool’s joke by Stone Brewing Company and Brewdog Brewing sometime in the last decade. Given its characteristic similarities to roasted grains, coffee is perhaps most commonly associated with darker beer styles, though it has also been used to contribute flavor depth to paler styles as well. However, driven by the desire to create something unique, a number of brewers have opted to include various adjuncts in their creations including coffee. Mosaic Of Change IPA by House Of PendragonĪt its base, beer is made of four ingredients – water, barley, hops, and yeast.

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