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While I focus on beer and sour ales especially (Lambics, Flemish Reds, Berliner Weisse, as well as my own creations), I also touch on many other fermented beverages and foods including sourdough bread, charcuterie, sake, wine, mead, not to mention cooking in general."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/-\/Foraged?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/search\/label\/Foraged"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/-\/Foraged\/-\/Foraged?alt=json-in-script\u0026start-index=6\u0026max-results=5"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"10"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-2997800284500675618"},"published":{"$t":"2019-09-16T09:59:00.004-04:00"},"updated":{"$t":"2019-09-19T08:32:41.960-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Craft Brewing"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Foraged"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"}],"title":{"type":"text","$t":"Dealing with COLA, FONL, and Compliance"},"content":{"type":"html","$t":"With our \u003Ca href=\"https:\/\/sapwoodcellars.com\/product\/sapwood-cellars-1st-anniversary-party-9-28\/\"\u003Efirst anniversary (and party)\u003C\/a\u003E coming up, I wanted to write a post on one of the many areas I didn't know anything about as a homebrewer that goes into an event like this. One of my many hats at Sapwood Cellars is compliance. It is a necessary part of the dream job, but luckily not the whole thing! It includes things like record keeping, filing excise taxes, and TTB submissions for formula and label approvals. The taxes took awhile to get used to, but aren't that bad now that we have adequate record keeping procedures in place.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe're lucky to be in that Maryland doesn't require federal COLA label approval for in-state distribution. So we're just now getting into that as we've recently been approved to sell beer in Virginia, DC, California, and Oregon. Don't get your hopes up, for now it's just small shipments for festivals and events (e.g., Modern Times Festival of Dankness, Aslin Anniversary Party, Snallygaster). So far it hasn't been too burdensome, mostly just getting the templates for our labels and keg collars in spec, and then learning what words are required or problematic. It is a bit more work given the wide variety of beers we produce (more than 150 in our first year), but most of those are tasting room only.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHz8CsoTtDGolr3ShSBbCPfEu-H3Wcc2bBWgSUbeiUoXT0xBDKjx9E265QaGxZRXYbzLJ6kLVupqSC41D95g1EJ6IbKHvgBVvD-7VEcefu9yt5tRby-yfQCPsTLoF2Qdu8Yj9rMaQWZsg\/s1600\/Cheater+Hops+9+Collar.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"725\" data-original-width=\"733\" height=\"632\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHz8CsoTtDGolr3ShSBbCPfEu-H3Wcc2bBWgSUbeiUoXT0xBDKjx9E265QaGxZRXYbzLJ6kLVupqSC41D95g1EJ6IbKHvgBVvD-7VEcefu9yt5tRby-yfQCPsTLoF2Qdu8Yj9rMaQWZsg\/s640\/Cheater+Hops+9+Collar.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaghbgif_GVEb5w_9u1ae4J71J54t5dgkvZKJ53zjEN7UyQx0K_7Utwn2C64LCZwWAJgWa2pcyboRlDlWMw7HJTehfvjF7yaAX-WQfvPWJk9g3IuqbplQA0A1GjkUACliwbwYTk7UjESU\/s1600\/Snip+Snap+Label+Small.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"557\" data-original-width=\"875\" height=\"406\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaghbgif_GVEb5w_9u1ae4J71J54t5dgkvZKJ53zjEN7UyQx0K_7Utwn2C64LCZwWAJgWa2pcyboRlDlWMw7HJTehfvjF7yaAX-WQfvPWJk9g3IuqbplQA0A1GjkUACliwbwYTk7UjESU\/s640\/Snip+Snap+Label+Small.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe more annoying piece is formula approvals (FONL). Despite what several brewers have told me, formula approvals are required any time you are adding ingredients not in the list of\u0026nbsp;\u003Ca href=\"https:\/\/www.ttb.gov\/images\/pdfs\/rulings\/ttb-ruling-2015-1-attachment-1.pdf\"\u003EExempt Ingredients and Processes\u003C\/a\u003E regardless of whether label approval is required or where\/if the beer will be distributed. I called the TTB and had my understanding confirmed. True, the odds of getting in trouble for not having an approved formula are low for a beer that stays in state (especially taproom only), but as a long-time government employee I'm just not an \"ask for forgiveness\" kind of person. The issue is that it seems approvals are really subjective\/inconsistent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLast fall I'd requested a formula with acorns, to do a small batch with the \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2018\/12\/fermented-acorn-sour-brown.html\"\u003Eacorns I dry-fermented\u003C\/a\u003E. I was rejected. Well that isn't entirely true, what the TTB usual responds is to request the \u003Ca href=\"https:\/\/www.accessdata.fda.gov\/scripts\/fdcc\/?set=GRASNotices\"\u003EGRAS\u003C\/a\u003E\u0026nbsp;(Generally Regarded as Safe) notification from the FDA for the ingredient in question. The issue is that they know well that the most ingredients aren't on there, and that the only way to get it there would be to fund a study showing its safety. As a result, most of \"GRAS\" substances are specific chemical compounds (e.g., Xylooligosaccharides from sugarcane,\u0026nbsp;Ergothionine, and\u0026nbsp;Synthetic dihydrocapsiate) that large companies have gotten through. You know what isn't on there? Apples, while apple peel powder is. Oranges, but orange pomace and enzyme-treated orange pomace is. You get the idea.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhft3rUM7GPHcYLd2i1CjgZMF34Fh0anACQ2ORUNSMNDPxtUuxUhwP8peDuSuLw2xWiSt-CZ2XDmiSKEY5sXdCkS93wV93mwyWzikQBM75XpS7WrE6XE4azt6myjhV2RC5M6WegIldLEM\/s1600\/Acorn+Jars+Small.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"750\" data-original-width=\"1000\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhft3rUM7GPHcYLd2i1CjgZMF34Fh0anACQ2ORUNSMNDPxtUuxUhwP8peDuSuLw2xWiSt-CZ2XDmiSKEY5sXdCkS93wV93mwyWzikQBM75XpS7WrE6XE4azt6myjhV2RC5M6WegIldLEM\/s640\/Acorn+Jars+Small.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I contacted the FDA about acorns they responded that while acorns were not GRAS, I could use \"tannic acid extracted from nutgalls or excrescences that form on the young twigs of Quercus infectoria Oliver and related species of Quercus.\" Pass...\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRecently I saw another brewer mention that they had gotten acorn flour approved (but were still requires submission of a \"tannin leaching\" process). I submitted a formula for a dark saison with acorn flour, and was rejected again, but this time for the reason that acorn flour is approved without a request being required. Not sure what grinding the acorns up does to change it from requiring FDA study to being allowed without even having to submit a formula request.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomething similar happened with Staghorn Sumac (which I'd \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2019\/01\/foraged-staghorn-sumac-beer.html?m=0\"\u003Eused at home with wonderful results\u003C\/a\u003E). GRAS notification was requested from my submission, which annoyed me because I've had several commercial beers brewed with. I responded:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMaybe I am misunderstanding the GRAS Notices? It doesn't seem to include most of the typical ingredients added to beer, e.g., hops or barley. Most of the entries are for chemical compounds or specific extractions from plants, not fruits, vegetables, or other commonly consumed foodstuffs? Rhus typhina (staghorn sumac) has been made into a lemonade-like drink for centuries. \u003Ca href=\"https:\/\/www.ag.ndsu.edu\/trees\/handbook\/th-3-59.pdf\"\u003EHere is an info sheet from North Dakota State\u003C\/a\u003E on the species, that includes: \"Food - Sumac lemonade made from berries.\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThree weeks later and my formula was approved without further comment...\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've got nothing against safety rules on what goes into beer. I'd just prefer they were clearly delineated and widely followed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSince both of these ingredients are foraged and thlimited, we decided to make 15 gallon variants with each for the anniversary party. A barrel-aged dark saison (based on \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2012\/01\/american-farmhouse-currant-dark-saison.html\"\u003EFunky Dark #4\u003C\/a\u003E) for the acorns and a pale sour fermented with The Yeast Bay Melange for the Sumac!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBFkYopUm4eeuda0xOU9WevTNPssohqmUw0LBsqJ23gkSdW_lWliSo-Bju0HylxK5WpaAIb2U3YrSlqxgJM-J7b_xVFzEbKddYjMCfuDwjrBcMsB13mRSsUmFLoUW2xPM57CD5cCwDGeY\/s1600\/Staghorn+Sumac+Smaller.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1333\" data-original-width=\"1001\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBFkYopUm4eeuda0xOU9WevTNPssohqmUw0LBsqJ23gkSdW_lWliSo-Bju0HylxK5WpaAIb2U3YrSlqxgJM-J7b_xVFzEbKddYjMCfuDwjrBcMsB13mRSsUmFLoUW2xPM57CD5cCwDGeY\/s640\/Staghorn+Sumac+Smaller.jpg\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/2997800284500675618\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/2997800284500675618","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/2997800284500675618"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/2997800284500675618"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2019\/09\/dealing-with-cola-fonl-and-compliance.html","title":"Dealing with COLA, FONL, and Compliance"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHz8CsoTtDGolr3ShSBbCPfEu-H3Wcc2bBWgSUbeiUoXT0xBDKjx9E265QaGxZRXYbzLJ6kLVupqSC41D95g1EJ6IbKHvgBVvD-7VEcefu9yt5tRby-yfQCPsTLoF2Qdu8Yj9rMaQWZsg\/s72-c\/Cheater+Hops+9+Collar.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-7023538697271572325"},"published":{"$t":"2019-01-23T19:26:00.000-05:00"},"updated":{"$t":"2019-01-24T07:31:27.774-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"All-Grain"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Brett\/Sour"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Foraged"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Foraged Staghorn Sumac Beer"},"content":{"type":"html","$t":"My homebrewing frequency has taken a nosedive recently (\u003Ca href=\"https:\/\/sapwoodcellars.com\/\"\u003Esurprise\u003C\/a\u003E), but I still try to find time to brew a weird batch when I can. In August, when Scott and I drove to pick-up our first hop order in western Maryland, I noticed that Staghorn Sumac was in full bloom along I-270 . I’d read about flavoring beer with it in \u003Ci\u003E\u003Ca href=\"https:\/\/amzn.to\/2WdsQzo\"\u003EThe Homebrewer’s Almanac\u003C\/a\u003E\u003C\/i\u003E, but never actually tasted a beer brewed with it. Sumac is tart and fruity, traditionally used in a tart lemonade-like beverage.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkE2oVEPAGOIC2om7m-K-1H93pycybQGktZOpAFmKVAAwxS8jRfKAW5lbTCx61YVKk5qAqV296VA5S108FrNNLdUB9CzVBsL2o652FbHVARrUseWBBO-xCsOGCuYyzeC9i3lw-oM-SmVo\/s1600\/Staghorn+Sumac.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Staghorn Sumac \u0026quot;Berries\u0026quot;\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkE2oVEPAGOIC2om7m-K-1H93pycybQGktZOpAFmKVAAwxS8jRfKAW5lbTCx61YVKk5qAqV296VA5S108FrNNLdUB9CzVBsL2o652FbHVARrUseWBBO-xCsOGCuYyzeC9i3lw-oM-SmVo\/s640\/Staghorn+Sumac.jpg\" title=\"Staghorn Sumac \u0026quot;Berries\u0026quot;\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nI pulled over and harvested about a pound. The range I’d read was 1-5 lbs per 5 gallon batch. Without a beer ready for them, I took the clusters of dusty berries off of the central twig, vacuum sealed them, and froze. That was enough of an excuse to brew a batch of Berliner weisse (fermented with US-05 and Omega Lacto Blend - similar otherwise to \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2014\/09\/lemon-berliner-weisse-recipe.html\"\u003Ethis recipe\u003C\/a\u003E). After primary fermentation I racked 1 gallon onto the resulting .75 lbs of sumac, and another onto .5 oz of dried \u003Ca href=\"https:\/\/www.penzeys.com\/catalog\/product.aspx?catalog=24\u0026amp;product=1171\"\u003ETurkish sumac from Penzeys\u003C\/a\u003E\u0026nbsp;for a month. Obviously if the dried version is just as good, it certainly would be easier!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicOwXxG0Ogyucb0CDAP1sxtRIO3EuAh-o4OsneRaSDZdkn-wpbgV7wVqga-ptfTpJa4ZGTAgyrhxr_fHnz9iDoQnnCYc0nq5yLJbH8juOGF5BaOiEH5h-UWK_U7oWv3J7ZO3CDyU1j8vE\/s1600\/Picking+Sumac.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Me, harvesting sumac\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1200\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicOwXxG0Ogyucb0CDAP1sxtRIO3EuAh-o4OsneRaSDZdkn-wpbgV7wVqga-ptfTpJa4ZGTAgyrhxr_fHnz9iDoQnnCYc0nq5yLJbH8juOGF5BaOiEH5h-UWK_U7oWv3J7ZO3CDyU1j8vE\/s640\/Picking+Sumac.jpg\" title=\"Me, harvesting sumac\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cb\u003EDried Turkish Sumac Berliner\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESmell\u003C\/b\u003E – Aroma is light, doughy-grain, lightly citrus and roasted pear. An odd note of cinnamon as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance\u003C\/b\u003E – Clear pale yellow. It’s almost so pale that yellow isn’t the right word, it looks washed out, faded. Retention isn’t great, but the tight, white head sticks around for much longer than the other half of the batch. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste\u003C\/b\u003E – Bright acid without being obnoxious. The finish has an odd fall-spice note as in the nose that I suspect is from the sumac. Dry without being a desert.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel\u003C\/b\u003E – Classic Berliner, light and spritzy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – The not-entirely-pleasant musty-herbal flavor the dried sumac provided when the beer was young seems to have mostly faded to a light spiciness. I’m not sure I’d even pick it out if I didn’t know it was in there.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – Maybe a different\/fresher source of dried sumac would provide a better flavor and aroma?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EStaghorn Sumac Berliner\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESmell\u003C\/b\u003E – Aroma has the generic fruitiness of Hawaiian Punch, or Hi-C, but with an herbal hint of a Ricola cough drop. I don’t get any of the base beer, at this elevated rate it is all sumac. Certainly in the same sort of flavor-family as hibiscus. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance\u003C\/b\u003E – To go along with the aroma, it has the color of Hawaiian Punch. Similar head retention too…\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste\u003C\/b\u003E – The same fruit flavor from the nose, but more pronounced cherry candy. It’s a really fun flavor, that doesn’t stray into cloying. Acidity is snappy, sort of Vitamin-C, quick and punchy. No sweetness, finally breaks the comparison to \"fruit\" beverages. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel\u003C\/b\u003E – Light, medium+ carbonation, but not excessively thin or harsh.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – Staghorn sumac is a foraged ingredient that has a real chance for broader appeal. The flavor is fun, quenching, and somewhat familiar. The color certainly doesn’t hurt either. With how much it took, a mild base beer like this makes the most sense.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – I was sort of hoping this one wouldn’t be delicious so that I didn’t have to source a couple hundred pounds to put into a beer next summer. Likely could drop down closer to .5 lbs\/gallon for a more balanced beer, but it is delicious as is!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEir3Vx6qS_qlfEaqe7jVyKGM0f7hvF0hTBkyxWYdJke40Po6XJ91Zuq_GgWVayF0Ii6OUUg4EgKC9SKD22dzl0NTUZFvtiiwopgHQNXcs9pED_5gP4vRgvgvvl3pgsX3T_5Bxd4auyA8qc\/s1600\/Sumac+Beers.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEir3Vx6qS_qlfEaqe7jVyKGM0f7hvF0hTBkyxWYdJke40Po6XJ91Zuq_GgWVayF0Ii6OUUg4EgKC9SKD22dzl0NTUZFvtiiwopgHQNXcs9pED_5gP4vRgvgvvl3pgsX3T_5Bxd4auyA8qc\/s640\/Sumac+Beers.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nI’m hopeful I can get this formula approved by the TTB for Sapwood, as there are already a few commercial beers from the likes Sumac Sour from \u003Ca href=\"http:\/\/www.fourquartersbrewing.com\/beers\/\"\u003EFour Quarters\u003C\/a\u003E, Backroads from \u003Ca href=\"http:\/\/www.suarezfamilybrewery.com\/\"\u003ESuarez Family\u003C\/a\u003E, and of course several sours and saisons from \u003Ca href=\"https:\/\/www.scratchbeer.com\/\"\u003EScratch\u003C\/a\u003E. That said, it seems like they are clamping down as I had both \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2018\/12\/fermented-acorn-sour-brown.html\"\u003Eacorns\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2018\/01\/fresh-juniper-saison-with-el-dorado.html\"\u003EEastern Red Cedar\u003C\/a\u003E rejected already. I’ve had several brewers tell me that the step isn’t necessary unless you are getting label approval (not true) or that it is better to ask forgiveness than permission…\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'll be making the trip down to Asheville, NC March 22-23 for another round of \u003Ca href=\"https:\/\/byo.com\/byo-boot-camps\/asheville-byo-boot-camp-overview\/\"\u003EBYO Boot Camps\u003C\/a\u003E! As usual I'll be talking about Wood\/Barrels one day and Sour Beers the other. I said it before, but this really is looking like the last one of these for me given how much time running a brewery takes!\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/7023538697271572325\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/7023538697271572325","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/7023538697271572325"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/7023538697271572325"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2019\/01\/foraged-staghorn-sumac-beer.html","title":"Foraged Staghorn Sumac Beer"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgkE2oVEPAGOIC2om7m-K-1H93pycybQGktZOpAFmKVAAwxS8jRfKAW5lbTCx61YVKk5qAqV296VA5S108FrNNLdUB9CzVBsL2o652FbHVARrUseWBBO-xCsOGCuYyzeC9i3lw-oM-SmVo\/s72-c\/Staghorn+Sumac.jpg","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-5331724801669052892"},"published":{"$t":"2018-12-10T06:57:00.000-05:00"},"updated":{"$t":"2018-12-10T08:26:12.844-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"All-Grain"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Brett\/Sour"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Foraged"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Fermented Acorn - Sour Brown"},"content":{"type":"html","$t":"The first week of October, DC posted a notice on our front door informing us that an arborist deemed the oak tree in our front yard hazardous. Up until that moment, it would have been illegal to cut down as a \"heritage\" tree (over 100\" in circumference). They gave us 10 days to apply for a permit and have it removed. The tree had obviously been on the down-slope for the last 10 years, but this summer a large swath had gone brown mid-August and the rest in late-September.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was sad to see the tree go, but glad I got to brew a beer with acorns foraged from it before it went!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLsXf2dOh4j0iT3QieNeZoj2koe1Gdtyk_Ss1S2UpQRCTWiB9E7FrFV23NY8EgTnBXnVK25-yZIS0wuvKiG47-NQtjID3weeV7QX1UmL9UY46ss62TRD6rNAAjOLcS_Q2_4H-OzVaEgE4\/s1600\/Oak+Tree.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Oak tree removal\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLsXf2dOh4j0iT3QieNeZoj2koe1Gdtyk_Ss1S2UpQRCTWiB9E7FrFV23NY8EgTnBXnVK25-yZIS0wuvKiG47-NQtjID3weeV7QX1UmL9UY46ss62TRD6rNAAjOLcS_Q2_4H-OzVaEgE4\/s640\/Oak+Tree.jpg\" title=\"Oak tree removal\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nLast fall, inspired as usual by \u003Ci\u003E\u003Ca href=\"https:\/\/amzn.to\/2rr0NOu\"\u003EThe Homebrewer's Almanac\u003C\/a\u003E\u003C\/i\u003E, I collected acorns over a few afternoons. While fresh acorns are loaded with tannins, fermented they are said to take on a wonderful aromatics reminiscent of bourbon, Madeira, and plums. The various parts of any plant usually contain shared compounds (and flavors). It has become fashionable to cook with the \"garbage\" parts of plants (and animals) usually thrown away. While it takes more effort to prepare collard green stems or pork feet, it can be well worth it. While oak wood is used to age thousands of beers, its acorns, leaves, and bark are not nearly as popular.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI inspected each acorn to remove any that were cracked, or otherwise marred. I briefly rinsed them, and then arranged in a single layer on a shallow baking dish in the basement to allow them to dry.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj22AwgJf0ZktIZaYQflDuPBvq7BZLNQtgDc_KTKjSxLn0y9S0IbpcEdiYsF_BKkbYaCnRJIoD79zSwFx6Oq020ve4u_VGZr4-emUMhNvbEorfcNIr8NdYLPlnGxG8T2s_hLM8probG7l0\/s1600\/Acorns+Before+Fermentation.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Acorns before sorting and drying\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj22AwgJf0ZktIZaYQflDuPBvq7BZLNQtgDc_KTKjSxLn0y9S0IbpcEdiYsF_BKkbYaCnRJIoD79zSwFx6Oq020ve4u_VGZr4-emUMhNvbEorfcNIr8NdYLPlnGxG8T2s_hLM8probG7l0\/s640\/Acorns+Before+Fermentation.JPG\" title=\"Acorns before sorting and drying\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nApparently my inspection wasn't thorough enough as I missed several small blemishes (example below) that indicated an acorn weevil had laid an egg inside.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9WuUTOJNjz5rrShYJpTTXDJYkYnmLnAKyxfQfOsOXjnnmYwHXjIIG4iGuX6TFrXO1_NxTTN3tYbX13X02UTCBf5WteCeSbI7VScIbwUpPJZRrf1VwZzqyUEx8JdBBHPqC2KDNc9201kA\/s1600\/Acorn+Weevil+Larva+Bore.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Acorn Weevil hole\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9WuUTOJNjz5rrShYJpTTXDJYkYnmLnAKyxfQfOsOXjnnmYwHXjIIG4iGuX6TFrXO1_NxTTN3tYbX13X02UTCBf5WteCeSbI7VScIbwUpPJZRrf1VwZzqyUEx8JdBBHPqC2KDNc9201kA\/s640\/Acorn+Weevil+Larva+Bore.JPG\" title=\"Acorn Weevil hole\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nA week later, after discarding those where a larva bored out, I moved the acorns to five lightly sealed pint mason jars. I didn't add water, microbes, or anything else.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4SSMgIS5y-8Tej0lR3gN5uKAeDNkAQW_S6CveaA5NIcjmDiyYqmGOV9EPROvoJoJlUfpcN5166NKtQDB174nJTfk21Nd1B5kY4vHiZwgAAwlzKo88Y_Zm31nu2HSg_tecm3BcpuljlE8\/s1600\/Acorn+Jars.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Fermenting acorns in mason jars\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4SSMgIS5y-8Tej0lR3gN5uKAeDNkAQW_S6CveaA5NIcjmDiyYqmGOV9EPROvoJoJlUfpcN5166NKtQDB174nJTfk21Nd1B5kY4vHiZwgAAwlzKo88Y_Zm31nu2HSg_tecm3BcpuljlE8\/s640\/Acorn+Jars.jpg\" title=\"Fermenting acorns in mason jars\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nOver the next nine months in my 65F basement the acorns slowly fermented on their own. First producing carbon dioxide and the pleasant aroma of ethanol. Then slowly a more complex aromatics of apricot, chocolate, and bourbon. Exactly which microbes are responsible is a mystery to me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I visited Scratch Brewing last November (on my drive from St. Louis to Indianapolis for the BYO Boot Camp... \u003Ca href=\"https:\/\/byo.com\/byo-boot-camps\/\"\u003Enext one is March in Asheville\u003C\/a\u003E) I had the chance to assist Marika on a batch at Scratch, and see their jars of fermenting acorns. Luckily for them, Aaron told me weevils haven't been an issue!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhppP41_NTAIyekvtkHfWzTlE4n6wDvQFWGpmHNfDzu06AIj6M9WOZ7piOLjKcixVJUSsuICu9YZmrgGrrBf7jG9PiCcZ2zFLrzVX2T9HiXx1n7vxtLc_28kPeSLcf4XkW9GCcxV65zwPA\/s1600\/Acorns+at+Scratch.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Acorns fermenting at Scratch Brewing\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhppP41_NTAIyekvtkHfWzTlE4n6wDvQFWGpmHNfDzu06AIj6M9WOZ7piOLjKcixVJUSsuICu9YZmrgGrrBf7jG9PiCcZ2zFLrzVX2T9HiXx1n7vxtLc_28kPeSLcf4XkW9GCcxV65zwPA\/s640\/Acorns+at+Scratch.jpg\" title=\"Acorns fermenting at Scratch Brewing\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nBy the following summer, my acorns were smelling like a combination of whiskey distillery, apricot orchard, and old library. While their exteriors were unchanged, the interior transformed from beige to leathery brown. Non-enzymatic browning, that is to say the Maillard reaction may be at work as with black garlic? While these processes are accelerated at high temperature, they still happen when cooler.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\nI thought an oud bruin-ish base would provide a solid foundation for those darker flavors. I added flaked rye for body and fermented with East Coast Yeast Oud Brune (which contains no Brett, only Sacch and Lacto). ECY Flemish Ale is still hard at work on the other half of the batch. Once the Oud Bruin was finished, I added a tube screen with one cup of the cracked (with a hammer) acorns. After a few weeks I added another cup to increase the flavor contribution.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiecRgTm8D6sT_z_F__avadAUvVjQcUm6OfH37jgsue-rW2PCYoECib5sr7Hpd9Lx4O3ALCHoXJLvjOhyMtsbyOt8du_CHN0jKlodfcydemwD-Q0Ws-2pvu6oXIcR2UM5GhIVobL8VitHk\/s1600\/Fermented+Acorns.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cracked acorns\" border=\"0\" data-original-height=\"1562\" data-original-width=\"1600\" height=\"624\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiecRgTm8D6sT_z_F__avadAUvVjQcUm6OfH37jgsue-rW2PCYoECib5sr7Hpd9Lx4O3ALCHoXJLvjOhyMtsbyOt8du_CHN0jKlodfcydemwD-Q0Ws-2pvu6oXIcR2UM5GhIVobL8VitHk\/s640\/Fermented+Acorns.JPG\" title=\"Cracked acorns\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI'm hoping to use the remaining fermented acorns in a small batch at Sapwood Cellars, but the TTB isn't going along with my plans... yet. They've directed me to contact the FDA. It's amazing how many weird chemicals are approved, when a food that people have eaten for thousands of years is not.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERequiem for an Oak\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\n\u003C\/b\u003E \u003Cb\u003ESmell \u003C\/b\u003E– Even at the higher rate the acorn character doesn’t leap out of the glass. It does have a richer, more woody-fruity aroma than any other quick sour I’ve brewed. I get some of that old book smell mingling with the Munich maltiness. There is also a brighter stonefruit aroma that prevents it from being too heavy. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance \u003C\/b\u003E– Pretty amber-brown color. Mild haze. Retention of the tan head is OK especially for a sour beer, although nothing remarkable. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– Firm lactic acid, snappy without being overwhelming. The fermented acorns add leathery and fruity depth to the flavor without stepping all over the malt. I’m pretty happy with this as a lower alcohol oud bruin. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel \u003C\/b\u003E– The flaked rye really helped considering this is a low alcohol sour beer. Doesn’t taste thin or watery. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – For such a unique beer, it is pleasant to drink. The flavors meld nicely and the acorns help to simulate in a way the effect of barrel aging and Brettanomyces.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – I’d probably go even more aggressive with the acorn-rate, really to show them off. The beer could be bigger, but more malt might obscure the acorns even more. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDXQPmTdsGjcRsRdm9S8Y8sv-b4HiS1Y4V1rVgqb6mRefaP7U1fOB6ZZURfkCbzPVVp3sg7Z45URM4QPpBobsL1rEQ9S-VsCcFriv1TxUGHcYbVJFIT0hmnvn3HfAukNOykAp-4GCkkxA\/s1600\/Acorn+Oud+Bruin.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Finished acorn oud bruin\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDXQPmTdsGjcRsRdm9S8Y8sv-b4HiS1Y4V1rVgqb6mRefaP7U1fOB6ZZURfkCbzPVVp3sg7Z45URM4QPpBobsL1rEQ9S-VsCcFriv1TxUGHcYbVJFIT0hmnvn3HfAukNOykAp-4GCkkxA\/s640\/Acorn+Oud+Bruin.JPG\" title=\"Finished acorn oud bruin\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\n\u003Cb\u003ERecipe\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBatch Size: 11.00 gal \u003Cbr \/\u003E\nSRM: 18.0\u003Cbr \/\u003E\nIBU: 2.0\u003Cbr \/\u003E\nOG: 1.046\u003Cbr \/\u003E\nFG: 1.010\u003Cbr \/\u003E\nABV: 4.7%\u003Cbr \/\u003E\nFinal pH: 3.43\u003Cbr \/\u003E\nBrewhouse Efficiency: 72%     \u003Cbr \/\u003E\nBoil Time: 90 mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFermentables\u003Cbr \/\u003E\n-----------------\u003Cbr \/\u003E\n60.4% - 16.00 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/briess-pilsen-malt.html?a_aid=MadFermentation\"\u003EBriess Pilsen Malt\u003C\/a\u003E\u003Cbr \/\u003E\n22.6% - 6.00 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/weyermann-german-munich-malt.html?a_aid=MadFermentation\"\u003EWeyermann Munich I\u003C\/a\u003E\u003Cbr \/\u003E\n11.3% - 3.00 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/flaked-rye.html?a_aid=MadFermentation\"\u003EFlaked Rye\u003C\/a\u003E\u003Cbr \/\u003E\n3.8% - 1.00 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/castle-special-malt.html\"\u003ECastle Special B\u003C\/a\u003E\u003Cbr \/\u003E\n1.9% - 0.50 lb \u003Ca href=\"https:\/\/www.morebeer.com\/products\/weyermann-carafa-special-ii-malt.html?a_aid=MadFermentation\"\u003EWeyermann Carafa Special II\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMash\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nMash In        - 45 min @ 157F\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHops\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n1.25 oz - 8 Year Old \u003Ca href=\"https:\/\/www.morebeer.com\/products\/willamette-hops-cone.html?a_aid=MadFermentation\"\u003EWillamette\u003C\/a\u003E (Whole Cone, 1.00 % AA) @ 85 minutes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWater\u003Cbr \/\u003E\n--------\u003Cbr \/\u003E\n11 g\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/products\/calcium-chloride-1-lb.html?a_aid=MadFermentation\"\u003ECalcium Chloride\u003C\/a\u003E\u0026nbsp;@ Mash\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" class=\"MsoTableGrid\" style=\"border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E   \u003Ctd style=\"border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nCalcium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nChloride\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nSulfate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nSodium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nMagnesium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\nCarbonate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E  \u003C\/tr\u003E\n\u003Ctr style=\"height: 8.05pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;\"\u003E   \u003Ctd style=\"border-top: none; border: solid windowtext 1.0pt; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n100\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n110\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n50\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n15\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n10\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E\n90\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\n\u003C\/td\u003E  \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cbr \/\u003E\nOther\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n1\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/products\/whirlfloc-tablets.html?a_aid=MadFermentation\"\u003EWhirlfloc Tablet\u003C\/a\u003E\u0026nbsp;@ 5 mins\u003Cbr \/\u003E\n2 Cup Fermented Acorns @ Fermenter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYeast\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.love2brew.com\/East-Coast-Yeast-Flemish-Ale-ECY02-p\/lyec02.htm?Click=748\"\u003EEast Coast Yeast Flemish Ale\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.love2brew.com\/East-Coast-Yeast-Oud-Brun-ECY23-p\/lyec23.htm?Click=748\"\u003EEast Coast Yeast Oud Brune\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNotes\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n9\/29\/17 Harvested five pints of acorns from the White Oak in my front yard. Allowed to dry open in the basement.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n10\/6\/17 4 larvae of an acorn weevil hatched. Tossed any acorns with exit holes, and tried to identify all of those with small entry holes to toss. Moved remaining acorns to one-pint mason jars, attached lids, and returned to the barrel room for fermentation.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrewed 7\/9\/18\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n7\/29\/18 Added 1 cup of acorns (split and in a mesh tube with marbles) to the Oud Bruin half.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8\/18\/18 Added another cup of acorns, loose, as the flavor wasn't there yet. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8\/28\/18 Racked Flemish half to secondary in glass.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n9\/9\/18 Kegged acorn half.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI get a commission if you buy something after clicking the links to\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/?a_aid=MadFermentation\"\u003EMoreBeer\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.amazon.com\/?\u0026amp;_encoding=UTF8\u0026amp;tag=themadferm-20\u0026amp;linkCode=ur2\u0026amp;linkId=3a43e8724bd3e9cad07bb32013d61a99\u0026amp;camp=1789\u0026amp;creative=9325\"\u003EAmazon\u003C\/a\u003E\/\u003Ca href=\"http:\/\/www.homebrewing.org\/?AffId=553\"\u003EAdventures in Homebrewing\u003C\/a\u003E\/\u003Ca href=\"http:\/\/shop.greatfermentations.com\/category\/shop?a=madferm\"\u003EGreat Fermentations\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.love2brew.com\/?Click=748\"\u003ELove2Brew\u003C\/a\u003E!\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/5331724801669052892\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/5331724801669052892","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/5331724801669052892"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/5331724801669052892"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2018\/12\/fermented-acorn-sour-brown.html","title":"Fermented Acorn - Sour Brown"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLsXf2dOh4j0iT3QieNeZoj2koe1Gdtyk_Ss1S2UpQRCTWiB9E7FrFV23NY8EgTnBXnVK25-yZIS0wuvKiG47-NQtjID3weeV7QX1UmL9UY46ss62TRD6rNAAjOLcS_Q2_4H-OzVaEgE4\/s72-c\/Oak+Tree.jpg","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-2842471361109204794"},"published":{"$t":"2018-03-12T19:30:00.000-04:00"},"updated":{"$t":"2018-03-13T13:31:42.121-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Foraged"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tree"}],"title":{"type":"text","$t":"Maple Bark and Maple Syrup Beer"},"content":{"type":"html","$t":"\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGuYBkUGAGsoPrv5WKRuJ9WuociaytNuX2CeEGZOiSxEiEY8qt_r5pwioEZNe-RXUAfNOgB1Kdrhs4R8kftbB2Bm6sS1cWhahPXvs7IIYpnRR65f_o1N80XxNN6bUAEPJUS7II59N5jVc\/s1600\/Maple+Bark.jpg\" style=\"display:none;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGuYBkUGAGsoPrv5WKRuJ9WuociaytNuX2CeEGZOiSxEiEY8qt_r5pwioEZNe-RXUAfNOgB1Kdrhs4R8kftbB2Bm6sS1cWhahPXvs7IIYpnRR65f_o1N80XxNN6bUAEPJUS7II59N5jVc\/s1600\/Maple+Bark.jpg\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg alt=\"Black maple bark harvesting.\" border=\"0\" data-original-height=\"949\" data-original-width=\"712\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGuYBkUGAGsoPrv5WKRuJ9WuociaytNuX2CeEGZOiSxEiEY8qt_r5pwioEZNe-RXUAfNOgB1Kdrhs4R8kftbB2Bm6sS1cWhahPXvs7IIYpnRR65f_o1N80XxNN6bUAEPJUS7II59N5jVc\/s400\/Maple+Bark.jpg\" title=\"Black maple bark harvesting.\" width=\"300\" \/\u003E\u003C\/a\u003EI'm suspicious of any \"maple\" beer that smells more like maple syrup than actual maple syrup does. The aromatics in real maple syrup just aren't that potent when diluted 10:1 and then fermented. Many breweries add some maple syrup (so they can put it on the label), but bolster it with extracts or maple-flavored coffee beans. Fenugreek is another, more natural, option used to \u003Ca href=\"https:\/\/www.theatlantic.com\/health\/archive\/2010\/06\/the-mystery-of-the-maple-syrup-smell\/57980\/\"\u003Eflavor imitation syrups\u003C\/a\u003E. Another approach is to add maple syrup to the chilled beer to preserve sweetness and flavor, but it doesn't make much simple sugar to overwhelm the usual beer balance.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTwo years ago when I brewed my third Adambier (\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2015\/03\/matt-and-maple-bourbon-adam.html\"\u003Erecipe\u003C\/a\u003E) I added 1 quart of dark maple syrup to 5 gallons along with a cup of bourbon. The maple flavor was relatively subtle (\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2016\/02\/maple-bourbon-adam-tasting.html\"\u003Etasting notes\u003C\/a\u003E). After reading \u003Ci\u003E\u003Ca href=\"http:\/\/amzn.to\/2p4aWiQ\"\u003EThe Homebrewer's Almanac\u003C\/a\u003E\u003C\/i\u003E, I wanted to try their technique of harvesting maple bark, toasting it, and then adding it to the boil. I found the opportunity a year ago when I visited my parents. Ideally I would have used bark from a sugar maple, but the black\u0026nbsp;maple in their yard was good enough for a first try.\u0026nbsp; I picked a spot that didn't have much moss growing on it and chipped off a small patch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I got home, I toasted the two ounces of maple maple bark in the oven until aromatic, 55 minutes at 350F. I then simmered the bark in two quarts of water for 60 minutes uncovered. After a few test blends, I opened the keg of Adambier and added one quart of the resulting liquid into about 3 gallons of beer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRKBETztprXeqwNrPSzXevHXfQEBapohLaWIFcIdIpjJhiRxmhl5ltjwfi6o9ohzI_O5_e065cAPlDWvlck-diwJWJJUeeS9N2WzeYJsqH4xFPiMWIy1cwFkoLdATOZhIXwFqPdcLVP1I\/s1600\/Maple+Bark+Adam+Pour.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beautiful nitro pour on the maple Adambier!\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"266\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRKBETztprXeqwNrPSzXevHXfQEBapohLaWIFcIdIpjJhiRxmhl5ltjwfi6o9ohzI_O5_e065cAPlDWvlck-diwJWJJUeeS9N2WzeYJsqH4xFPiMWIy1cwFkoLdATOZhIXwFqPdcLVP1I\/s400\/Maple+Bark+Adam+Pour.JPG\" title=\"Beautiful nitro pour on the maple Adambier!\" width=\"400\" \/\u003E\u003C\/a\u003E\u003Cb\u003EDouble Maple Adam\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESmell \u003C\/b\u003E– The nose has a deep blend of vanilla and caramel. The bourbon and maple work synergistically, but it doesn’t have the obvious maple flavor. Raisins or prunes are starting to come out as faint signs of oxidation. Smoke is mild, a subtle background flavor giving the beer a savory quality.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance \u003C\/b\u003E– The body is nearly opaque dark-brown, but there is clear amber right around the edges. Tight tan head. Despite the year sitting pressurized with beer gas, the head retention is good but not great. With the high alcohol (including fortification) that may be the best I can hope for.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– The woodsy-vanilla flavor I got from the maple bark in present in the flavor. I could see some people confusing the slight butterscotch note with diacetyl, but I get that in the syrup as well. Smoke plays with it back and forth in the finish, more defined than the nose. Sweet thanks to subdued hop bitterness, but not sticky. Alcohol warming is mild, despite the ~11% ABV (diluted from 12% by the bark-water).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel \u003C\/b\u003E– Rounded thanks to the low carbonation and creamy head.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – It’s a unique beer. Layers of flavors that make it a strong beer that is for savoring. That’s what I want in a ~11% ABV beer, something that would be impossible to achieve at a moderate ABV.\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\n\u003C\/b\u003E \u003Cb\u003EChanges for Next Time\u003C\/b\u003E – I’d like to try the same technique with sugar maple bark to see if that flavor is a little more reminiscent of maple syrup. That said, this worked out well as is! Maple bark isn't the only bark that works, when I visited Scratch Brewing they had a beer with toasted oak bark on that had a coffee-like note. They suggest hickory, cherry, and cedar bark too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also took the book's suggestion to make my own \u003Ci\u003Eimitation \u003C\/i\u003Emaple syrup by boiling the remaining 3\/4 cup of maple-bark extraction with 1.5 cups of table sugar until it reached 219F. The amber syrup has a strong vanilla-woodsy flavor, and it works nicely (especially in savory applications). Not quite real maple syrup, but more interesting than pancake (aka telephone pole) syrup!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently stumbled into \u003Ca href=\"http:\/\/fallingfruit.org\/\"\u003EFallingfruit.org\u003C\/a\u003E which is a user generated map of foragable plants. Taking the bark off a tree can be hazardous to the tree, so make sure you clear it with the person or better yet take it off a dead tree.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggLIbGF-SH1y8O2DmQZkebOfLJvadZC72h0RS2e4wCAg3SeGoFdeHfU7dponCkqumzhuBKWdLARJljFLMdMu3cHT1PyE_sYtntGLH43YxaReTv0D7gpF8XOSspi-sZM5GLQzAelc6G-To\/s1600\/Maple+Bark+Syrup.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Maple bark syrup\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggLIbGF-SH1y8O2DmQZkebOfLJvadZC72h0RS2e4wCAg3SeGoFdeHfU7dponCkqumzhuBKWdLARJljFLMdMu3cHT1PyE_sYtntGLH43YxaReTv0D7gpF8XOSspi-sZM5GLQzAelc6G-To\/s640\/Maple+Bark+Syrup.JPG\" title=\"Maple bark syrup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nI get a commission if you buy something after clicking the links to\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/?a_aid=MadFermentation\"\u003EMoreBeer\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.amazon.com\/?\u0026amp;_encoding=UTF8\u0026amp;tag=themadferm-20\u0026amp;linkCode=ur2\u0026amp;linkId=3a43e8724bd3e9cad07bb32013d61a99\u0026amp;camp=1789\u0026amp;creative=9325\"\u003EAmazon\u003C\/a\u003E\/\u003Ca href=\"http:\/\/www.homebrewing.org\/?AffId=553\"\u003EAdventures in Homebrewing\u003C\/a\u003E\/\u003Ca href=\"http:\/\/shop.greatfermentations.com\/category\/shop?a=madferm\"\u003EGreat Fermentations\u003C\/a\u003E!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/2842471361109204794\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/2842471361109204794","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/2842471361109204794"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/2842471361109204794"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2018\/03\/maple-bark-and-maple-syrup-beer.html","title":"Maple Bark and Maple Syrup Beer"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGuYBkUGAGsoPrv5WKRuJ9WuociaytNuX2CeEGZOiSxEiEY8qt_r5pwioEZNe-RXUAfNOgB1Kdrhs4R8kftbB2Bm6sS1cWhahPXvs7IIYpnRR65f_o1N80XxNN6bUAEPJUS7II59N5jVc\/s72-c\/Maple+Bark.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-2226431562595010534"},"published":{"$t":"2018-01-02T20:18:00.000-05:00"},"updated":{"$t":"2018-03-13T13:32:08.396-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"All-Grain"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Brett\/Sour"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Foraged"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Saison"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tree"}],"title":{"type":"text","$t":"Fresh Juniper Saison with El Dorado"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiILyUbo3gbV3wUpVH_2_V0kYw2-xBkm2NX-nJXpd4koRMaKkQgz1WUPQlbwDl7v1tUYDoOFUeXeo-QsQbhU6lmwdZbKujlLlK1HF59wCoW8drgETDVBGiliiyw469FelSerbwlg4iHClw\/s1600\/Juniper+Tea.jpg\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg alt=\"Eastern Red Cedar tea.\" border=\"0\" data-original-height=\"949\" data-original-width=\"1265\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiILyUbo3gbV3wUpVH_2_V0kYw2-xBkm2NX-nJXpd4koRMaKkQgz1WUPQlbwDl7v1tUYDoOFUeXeo-QsQbhU6lmwdZbKujlLlK1HF59wCoW8drgETDVBGiliiyw469FelSerbwlg4iHClw\/s400\/Juniper+Tea.jpg\" title=\"Eastern Red Cedar tea.\" width=\"400\" \/\u003E\u003C\/a\u003EI really enjoy beers brewed with local ingredients, but local grains and hops have never been at the top of that list. In both cases local usually doesn't mean fresher, higher quality, or more variety. Often the opposite is true, and for double the price. Conversely, locally grown fruits, vegetables, and herbs are naturally advantaged over their nonlocal competition. They are at their best immediately after harvest and include varieties not suitable for shipping. Buying fresh in these cases is often less than the shelf-stable versions (although that means more processing for the brewer).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor this batch of rye saison I opted for a blend of hops and grains from around the world, paired with freshly harvested juniper (Eastern Red Cedar) from my backyard. This was my second batch using trimmings from that tree, after the more traditional \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2017\/03\/hothead-juniper-and-right-proper.html\"\u003ESummer Kveik\u003C\/a\u003E\u0026nbsp;earlier in the year. The other half of this batch went on to be a rye pale ale, dry-hopped with Galaxy and I didn't want juniper in that beer. To avoid splitting the boil I added the juniper as a tea, rather than directly to the mash or wort.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wanted a more complex and substantial malt backbone to counter the aromatic hops and juniper, so pale malt and rye made sense. Big quality-of-life upgrade from my old Barley Crusher to my new \u003Ca href=\"https:\/\/www.monsterbrewinghardware.com\/store\/pc\/MM-2Pro-SL-p152.htm\"\u003EMonster Mill 2Pro-SL\u003C\/a\u003E. Not far from \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2013\/12\/brettrye-farmhouse-ale-not-repost.html\"\u003Ethis saison\u003C\/a\u003E brewed a few years ago, but with spelt flour replacing the wheat malt. Fermentation was carried out by my house saison culture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZHz0QcgNoIZyc24juDaQDfYwHNZsiJLAGA-sJ4gt9x5BzWYlPeh1I5delB-BdwFUD2jD4rNqzympvysBnKlkCEp73j6lIvsHn58zHnXiEHrvT-Bh7_KXFPfL2NezCqKRehyGiP0vOg3Q\/s1600\/Rye+Juniper+Saison+and+APA.JPG\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"265\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZHz0QcgNoIZyc24juDaQDfYwHNZsiJLAGA-sJ4gt9x5BzWYlPeh1I5delB-BdwFUD2jD4rNqzympvysBnKlkCEp73j6lIvsHn58zHnXiEHrvT-Bh7_KXFPfL2NezCqKRehyGiP0vOg3Q\/s400\/Rye+Juniper+Saison+and+APA.JPG\" width=\"400\" \/\u003E\u003C\/a\u003EIt was also my first batch using the \u003Ca href=\"https:\/\/shop.brewcraftusa.com\/genesis-fermenter\"\u003EGenesis Fementer\u003C\/a\u003E that Brewcraft USA sent for me to try out. It features a pre-santized bag to ferment the wort in. It made clean up easy, but I found the bag annoying to work with otherwise. It took some effort to get it fluffed up enough to get the tubing down into it for run-off. I also found it difficult to see where my auto-siphon was for racking. In the past all of my fermentors had either been clear (glass and plastic carboys) or had a wide opening to allow me to see down into the fermentor to know when to tilt or stop to avoid sucking up trub.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis batch also has \u003Ca href=\"https:\/\/www.youtube.com\/watch?v=UWFo2qhp5ac\"\u003Emy second video\u003C\/a\u003E, a bit abbreviated compared to \u003Ca href=\"https:\/\/youtu.be\/KxSpKOLK2AE\"\u003Ethe first\u003C\/a\u003E and with slightly better audio thanks to a new microphone!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allow=\"encrypted-media\" allowfullscreen=\"\" frameborder=\"0\" gesture=\"media\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/UWFo2qhp5ac\" width=\"640\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFresh Juniper Saison\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQ7zMi62f-j2pBmz5eaP1vGrB48c33dmMkQUngmz9RF00zLiRU6K_LfCag0HWS3HNRZdFflYdjYSoQHdOroDUpgpLdleKyWTO_8vopyeHLKR5-c1l0HBKbqfHcYVDFlTT7E2JL1OzdzIQ\/s1600\/Juniper+Saison.JPG\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg alt=\"Dry-Hopped Brett Saison with Fresh Juniper.\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"265\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQ7zMi62f-j2pBmz5eaP1vGrB48c33dmMkQUngmz9RF00zLiRU6K_LfCag0HWS3HNRZdFflYdjYSoQHdOroDUpgpLdleKyWTO_8vopyeHLKR5-c1l0HBKbqfHcYVDFlTT7E2JL1OzdzIQ\/s400\/Juniper+Saison.JPG\" title=\"Dry-Hopped Brett Saison with Fresh Juniper.\" width=\"400\" \/\u003E\u003C\/a\u003E\u003Cb\u003ESmell \u003C\/b\u003E– Nice mixture of generic American-hop-fruitiness and saison yeast pepper. Mild Brett-pineapple, but still fresh. Juniper comes across more naturally piney, no big apricot as I’ve tasted in a few beers brewed with boil-addition Eastern Red Cedar. Maybe has to do with an interaction with the malt? Seasonal flavor-change?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance \u003C\/b\u003E– Nearly flawless saison; glowing gold with a luscious white head. Leaves rings of sticky lacing with each sip.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– The hops and juniper meld beautifully, reinforcing each other. Slight maltiness in the finish, thanks to the rye malt. Juniper comes out most in the finish, especially towards the bottom of the glass. Woody, green, not like toasted oak (no vanilla or toasted nuts).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMouthfeel \u003C\/b\u003E– The extra proteins and beta glucans from the rye and spelt combine to provide some substance to the body. Carbonation is a little low, would have been fun bottled.  At first it had sort of a resiny harshness to the finish, thankfully that has dropped out.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – Weird, but not too weird. Surprisingly drinkable with a good balance of hops, herbs, and funk.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – Would like to try it with juniper in the mash\/boil to see how it changes the expression.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglYvZlGNPkee3jbm73HfMHQuIaTGg8HdemeZmnlMkOS6caUNpsHdSraPsOQ4Nhdb0CziDon-n0ggwwRTUTlQl-tKHgVntL0SyUNY3RDKKrwNOJjLP16ggkuuYgXNZf6vjn6tTqB8v33Jg\/s1600\/Mills.jpg\" imageanchor=\"1\" style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\"\u003E\u003Cimg alt=\"Monster Mill 2Pro-SL on the left, Barley Crusher on the right.\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglYvZlGNPkee3jbm73HfMHQuIaTGg8HdemeZmnlMkOS6caUNpsHdSraPsOQ4Nhdb0CziDon-n0ggwwRTUTlQl-tKHgVntL0SyUNY3RDKKrwNOJjLP16ggkuuYgXNZf6vjn6tTqB8v33Jg\/s400\/Mills.jpg\" title=\"Monster Mill 2Pro-SL on the left, Barley Crusher on the right.\" width=\"400\" \/\u003E\u003C\/a\u003E\u003Cb\u003ERecipe\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\n\u003C\/b\u003E \u003Cb\u003E\u003C\/b\u003EBatch Size: 5.75 gal \u003Cbr \/\u003E\nSRM: 3.6\u003Cbr \/\u003E\nIBU: 36.3\u003Cbr \/\u003E\nOG: 1.053\u003Cbr \/\u003E\nFG: 1.008\u003Cbr \/\u003E\nABV: 5.9%\u003Cbr \/\u003E\nFinal pH: 4.12\u003Cbr \/\u003E\nBrewhouse Efficiency: 79%     \u003Cbr \/\u003E\nBoil Time: 60 mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFermentables\u003Cbr \/\u003E\n-----------------\u003Cbr \/\u003E\n68.2% - 7.5 lbs \u003Ca href=\"https:\/\/www.morebeer.com\/products\/rahr-2row-malt.html?a_aid=MadFermentation\"\u003ERahr 2-Row Brewer's Malt\u003C\/a\u003E\u003Cbr \/\u003E\n22.7% - 2.5 lbs Weyermann Rye Malt\u003Cbr \/\u003E\n9.1% - 1 lbs \u003Ca href=\"http:\/\/amzn.to\/2DV7UD0\"\u003EArrowhead Mills Spelt Flour\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMash\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nMash In        - 60 min\u0026nbsp;@ 154F\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHops\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n1.50 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/amarillo-hops-pellets.html\"\u003EAmarillo\u003C\/a\u003E (Pellets, 6.00% AA) @ 30 min\u0026nbsp;Whirlpool\u003Cbr \/\u003E\n1.50 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/citra-hops-pellets.html?a_aid=MadFermentation\"\u003ECitra\u003C\/a\u003E (Pellets, 9.00% AA) @ 30 min Whirlpool\u003Cbr \/\u003E\n1.50 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/simcoe-hops-pellets.html?a_aid=MadFermentation\"\u003ESimcoe\u003C\/a\u003E (Pellets, 10.00% AA) @ 30 min Whirlpool\u003Cbr \/\u003E\n0.50 oz \u003Ca href=\"https:\/\/www.morebeer.com\/products\/galaxy-hops-pellets.html?a_aid=MadFermentation\"\u003EGalaxy\u003C\/a\u003E (Pellets, 11.00% AA)\u0026nbsp;@ 30 min Whirlpool\u003Cbr \/\u003E\n2.00 oz           \u003Ca href=\"https:\/\/www.morebeer.com\/products\/el-dorado-hops-pellets.html?a_aid=MadFermentation\"\u003EEl Dorado\u003C\/a\u003E (Pellets, 15.00% AA)\u0026nbsp;Dry Hop\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWater\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n7.00 g           Calcium Chloride\u003Cbr \/\u003E\n5.00 g           Gypsum (Calcium Sulfate)\u003Cbr \/\u003E\n1.50 tsp 88% Lactic Acid\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" class=\"MsoTableGrid\" style=\"border-collapse: collapse; border: none; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E   \u003Ctd style=\"border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003ECalcium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003EChloride\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003ESulfate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003ESodium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003EMagnesium\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003ECarbonate\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E  \u003C\/tr\u003E\n\u003Ctr style=\"height: 8.05pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;\"\u003E   \u003Ctd style=\"border-top: none; border: solid windowtext 1.0pt; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 46.25pt;\" valign=\"top\" width=\"62\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E130\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.4pt;\" valign=\"top\" width=\"65\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E100\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 41.95pt;\" valign=\"top\" width=\"56\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E170\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 44.55pt;\" valign=\"top\" width=\"59\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E15\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 63.3pt;\" valign=\"top\" width=\"84\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E10\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E   \u003Ctd style=\"border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; height: 8.05pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0in 5.4pt 0in 5.4pt; width: 57.4pt;\" valign=\"top\" width=\"77\"\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;\"\u003E90\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/div\u003E\u003C\/td\u003E  \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"MsoNormal\" style=\"line-height: 150%;\"\u003E\u003Cbr \/\u003E\nOther\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\n1 Pint Juniper Tea:\u003Cbr \/\u003E\n\u0026nbsp; \u0026nbsp; 1 gallon of Water\u003Cbr \/\u003E\n\u0026nbsp; \u0026nbsp; 40 g Eastern Red Cedar @\u0026nbsp;60 mins\u003Cbr \/\u003E\n\u0026nbsp; \u0026nbsp; 40 g\u0026nbsp;Eastern Red Cedar @\u0026nbsp;30 mins\u003Cbr \/\u003E\n\u0026nbsp; \u0026nbsp; 40 g\u0026nbsp;Eastern Red Cedar @\u0026nbsp;10 mins\u003Cbr \/\u003E\n\u0026nbsp; \u0026nbsp; 40 g\u0026nbsp;Eastern Red Cedar @\u0026nbsp;0 mins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYeast\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nMad Fermentationist Saison Blend\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNotes\u003Cbr \/\u003E\n-------\u003Cbr \/\u003E\nAll DC Filtered water for mash and sparge. Mash pH 5.29 at mash temp. Collected 6.75 gallons of 1.050 runnings. 1 gallon of distilled water added pre-boil reduced gravity to 1.045.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the juniper infusion, brought a gallon of water to a boil with 40 g of Eastern Red Cedar. Boiled for 60 minutes with 40 additional grams at 30, 10, and flame-out. Allowed to chill naturally with the juniper still in there. Added 2 cups to the saison half (~25% of the resulting amber liquid).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAmarillo\/Citra\/Simcoe in the boil was all 2014. Galaxy was 2016.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSaison with my house culture, directly from fridge (honey saison).\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLeft both at 68F to ferment.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n11\/26\/17 Dry hopped the saison with El Dorado. Still in primary. Warmed to mid-70s ambient.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n12\/7\/17 Kegged the Saison and started force carbonation in kegerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI get a commission if you buy something after clicking the links to\u0026nbsp;\u003Ca href=\"https:\/\/www.morebeer.com\/?a_aid=MadFermentation\"\u003EMoreBeer\u003C\/a\u003E\/\u003Ca href=\"https:\/\/www.amazon.com\/?\u0026amp;_encoding=UTF8\u0026amp;tag=themadferm-20\u0026amp;linkCode=ur2\u0026amp;linkId=3a43e8724bd3e9cad07bb32013d61a99\u0026amp;camp=1789\u0026amp;creative=9325\"\u003EAmazon\u003C\/a\u003E\/\u003Ca href=\"http:\/\/www.homebrewing.org\/?AffId=553\"\u003EAdventures in Homebrewing\u003C\/a\u003E\/\u003Ca href=\"http:\/\/shop.greatfermentations.com\/category\/shop?a=madferm\"\u003EGreat Fermentations\u003C\/a\u003E!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/2226431562595010534\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/2226431562595010534","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/2226431562595010534"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/2226431562595010534"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2018\/01\/fresh-juniper-saison-with-el-dorado.html","title":"Fresh Juniper Saison with El Dorado"}],"author":[{"name":{"$t":"The Mad Fermentationist (Mike)"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/07379932734747507258"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"24","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCZU_tvtMjQbxLZN516l14I1C8GT9fZ2IlyLxXrFbSRlRx08oE3hoBM5mYCtdohvosXovcJMZFY5FwM9JcqTqBqeRdsQk8EYieT7J7d3C0YxgeM37HFnztZ-gPP_RHm2E\/s1600\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiILyUbo3gbV3wUpVH_2_V0kYw2-xBkm2NX-nJXpd4koRMaKkQgz1WUPQlbwDl7v1tUYDoOFUeXeo-QsQbhU6lmwdZbKujlLlK1HF59wCoW8drgETDVBGiliiyw469FelSerbwlg4iHClw\/s72-c\/Juniper+Tea.jpg","height":"72","width":"72"},"thr$total":{"$t":"14"}}]}});