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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\/-\/Tasting?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/search\/label\/Tasting"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/-\/Tasting\/-\/Tasting?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":{"$t":"343"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-1030330227932626239"},"published":{"$t":"2024-08-09T10:11:00.009-04:00"},"updated":{"$t":"2024-08-09T10:27:51.622-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Stout"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vinegar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Wine"}],"title":{"type":"text","$t":"Inventing Cocktails Inspired by Craft Beer"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9K0Dw6xWsFMcqK-0pbRBhlFnVEIkEBh6zrLPNb_3uPmhBnVchpia9cl_VUMEXDBYiyt3rNiFUbDaEmUSWWm4OmN5R-mzKMC9kWoPvli8ZoELM7Cbhd3aVbjgX2-9-u8ysad72hJid6S7-q_8Vh2uhmCPR8KOqNtBxtw_yU6rAtjJzt8XMCQjvEM9SVQ0\/s4032\/Rum%20Cocktails.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"4032\" data-original-width=\"3024\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9K0Dw6xWsFMcqK-0pbRBhlFnVEIkEBh6zrLPNb_3uPmhBnVchpia9cl_VUMEXDBYiyt3rNiFUbDaEmUSWWm4OmN5R-mzKMC9kWoPvli8ZoELM7Cbhd3aVbjgX2-9-u8ysad72hJid6S7-q_8Vh2uhmCPR8KOqNtBxtw_yU6rAtjJzt8XMCQjvEM9SVQ0\/w480-h640\/Rum%20Cocktails.jpg\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan style=\"font-family: Arial; font-size: 14px;\"\u003EAs someone with a \"beer-centric\" palate, it is often difficult for me to find cocktails that I enjoy. When I go to a cocktail bar and order something that sounds interesting, the flavors are often overwhelmingly concentrated, and the balance tends to be either super-sweet or super-boozy. The 20-30+% ABV of most cocktails also makes them rough to drink at the same rate you would a beer...\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan style=\"font-family: Arial; font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan style=\"font-family: Arial; font-size: 14px;\"\u003ESo, I thought it would be interesting to invent a few cocktails inspired by the balance and flavors of some of my favorite beer styles. If you want to drink something that tastes exactly like a beer… drink a beer! These cocktails are “inspired” by the flavors in the style and the overall balance of the style in terms of alcohol-bitterness-sweetness, they aren’t meant to be “ringers” for drinking a given beer. I'm also trying to avoid \"uncommon\" ingredients... although some of these may take a little searching at a specialty grocery\/liquor store or online. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan style=\"font-family: Arial; font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan style=\"font-family: Arial; font-size: 14px;\"\u003EI’m not an experienced bartender or mixologist, if you try one of these let me know what you think and if you have any suggestions!\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKx3EMyz4nevUXrhm37lrRpaalSUWwAX670e21RfBfKqTnmODKtbjxfO_oNnyItfZl7SA6vAHj1t0wrPjEreWKBPSlyx1whZyd_hJPeF0Zzj949kCcLepL8enuHmw3AXsf30AnghdDbkhNgX7UDu7yfxgLiB85a0hXH_F5z1E9PuBriPDq6rWTyMH_DmI\/s2728\/Hazy%20Gin%20and%20Tonic.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2672\" data-original-width=\"2728\" height=\"626\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKx3EMyz4nevUXrhm37lrRpaalSUWwAX670e21RfBfKqTnmODKtbjxfO_oNnyItfZl7SA6vAHj1t0wrPjEreWKBPSlyx1whZyd_hJPeF0Zzj949kCcLepL8enuHmw3AXsf30AnghdDbkhNgX7UDu7yfxgLiB85a0hXH_F5z1E9PuBriPDq6rWTyMH_DmI\/w640-h626\/Hazy%20Gin%20and%20Tonic.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ch3 style=\"text-align: left;\"\u003E\u003Cb style=\"font-family: Arial;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/h3\u003E\u003Ch3 style=\"text-align: left;\"\u003E\u003Cb style=\"font-family: Arial;\"\u003ERamos Gin Fizz... Hazy IPA\u003C\/b\u003E\u003C\/h3\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EGin and Tonic is my standard cocktail order because it isn't too strong or too sweet, and the bitter\/herbal notes are something I appreciate. I also find Ramos GIn Fizz to be a fun one, with the added body of an egg white and cream, and more citrus from lemon juice and orange blossom water. In this \"Hazy IPA\" inspired riff, I swapped out the tonic for aromatic hop water. To replace the malt sweetness and enhance the juicy flavors from the hops I added orange juice. To keep it from being too one-note orange, I added New Zealand Sauvignon Blanc, which contains high concentrations of many of the aromatics produced by Thiolized yeast and found in New Zealand hops. An egg white helps to add haze, foam, and body.\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cstrong\u003ERecipe\u003C\/strong\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EIn a shaker, combine:\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E1.5 oz Bombay Dry Gin\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E1.25 oz Orange Juice\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E1.25 oz Oyster Bay Sauvignon Blanc\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E1 Egg White\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EDry shake 10 seconds\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EPour into a glass, then top-up with:\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E6 oz Hop Water\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E6.7 % ABV\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EIngredient Notes: The Hop Water you choose is up to you. I've enjoyed the ones from breweries as well as places like Hoplark. You can also make your own with carbonated water and some hop terpenes (I like the ones from Abstrax). Use pasteurized egg white if you are worried about the risk of salmonella. If you don't like orange, try mango or another juice that appeals to you.\u0026nbsp;\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ETasting Notes\u003C\/strong\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ESmell\u003C\/strong\u003E - Winey tropical-citrus. Slight herbal from the hops and gin. Doesn't read obviously juniper. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EAppearance\u003C\/strong\u003E - Very pale, very hazy. Great sticky head. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ETaste\u003C\/strong\u003E - Pleasantly sweet. Good balance of the juice and wine, without either dominating. The gin provides some depth, but again not overtly gin-y.\u0026nbsp;The hop water brings herbal complexity without dominating the other ingredients with \"hops.\"\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EMouthfeel\u003C\/strong\u003E - Medium-light body, light carbonation. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EDrinkability\u003C\/strong\u003E - Light and bright, citrusy. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"color: black; font-size: 14px;\"\u003E\u003Cstrong\u003EChanges for Next Time\u003C\/strong\u003E - Certainly could add a few drops of hop terpenes if you want to send it more hoppy. Some hopped bitters could be a nice addition if you like a little more bitterness. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiI6KkbYC79w5ugkhqIK_HRRt7E47z5I9q7_XBMpWNAq54OBeqDYqouT8R6dXxfRYeNlLfXF402N55V-SVsjaEkKeXroNRqWLl8HZ6ENBZ3BRllWlcQyhUpm0tSVBAa3R68WU2i1ps1LsiSNDYpWoD9LhTeNFUvrLrUWrMdnluw0d67Ok8t_Jr7ELiEv70\/s2524\/Rye%20Barrel%20Barleywine%20Cocktail.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2148\" data-original-width=\"2524\" height=\"544\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiI6KkbYC79w5ugkhqIK_HRRt7E47z5I9q7_XBMpWNAq54OBeqDYqouT8R6dXxfRYeNlLfXF402N55V-SVsjaEkKeXroNRqWLl8HZ6ENBZ3BRllWlcQyhUpm0tSVBAa3R68WU2i1ps1LsiSNDYpWoD9LhTeNFUvrLrUWrMdnluw0d67Ok8t_Jr7ELiEv70\/w640-h544\/Rye%20Barrel%20Barleywine%20Cocktail.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cb\u003E\u003Ch3 style=\"text-align: left;\"\u003E\u003Cstrong style=\"font-family: Arial;\"\u003E\u003Cbr \/\u003E\u003C\/strong\u003E\u003C\/h3\u003E\u003Ch3 style=\"text-align: left;\"\u003E\u003Cstrong style=\"font-family: Arial;\"\u003EThe Charleston... Rye Barrel English Barleywine\u003C\/strong\u003E\u003C\/h3\u003E\u003C\/b\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EThanks to Audrey, I've really come to enjoy fortified wines like Port, Sherry, and especially Madeira. It's traditionally made by halting fermentation with an addition of brandy to preserve the sweetness of the wine, then aged at elevated temperatures. The result is a like a concentrated barrel-aged English barleywine, woody, with dried fruit, and pleasant oxidative notes. I added Rye Whiskey to elevate the vanilla notes. Malta is essentially unfermented wort, but tends to have big caramel and malt extract notes from pasteurization. It helps by lowering the alcohol without thinning the cocktail, adding a little carbonation.\u0026nbsp;\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cstrong\u003ERecipe\u003C\/strong\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003ECombine together:\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E.5 oz Bulleit Rye (95 Proof) \n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n1 oz Broadbent 10 Year Verdelho Madeira \n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n1 oz H\u0026amp;H 10 Year Sercial Madeira \n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\nStir, then top with:\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E2 oz Malta India (or Malta Goya)\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n14.0% ABV\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EIngredient Notes: Madeira comes in various sweetness levels, the really sweet ones are too sugary for my tastes in this. Sercial is the driest and Verdelho is off-dry, but find ones that work for your palate.\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ETasting Notes\u003C\/strong\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ESmell\u003C\/strong\u003E - The vanilla\/oak of the rye leads. Rich dried fruit behind it. There is some maltiness there, but definitely tastes like a really aged-out barleywine without any fresh graininess. Boozy, hotter than I'd expect from an English barleywine. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EAppearance\u003C\/strong\u003E - Deep leathery brown. Good clarity. No head. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ETaste \u003C\/strong\u003E- The Maderia really gives it an \"aged\" character, lots of raisin and date. The Sercial especially gives it a fun oxidative weirdness, and a faint acidity. There is a \"sugary\" sweetness, along with some alcohol warmth. Subtle bitterness. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EMouthfeel\u003C\/strong\u003E - Almost flat, \"barrel sample\" generously.\u0026nbsp;Not quite as full as a real barleywine, but not watery or thin by any means.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EDrinkability\u003C\/strong\u003E - This is one of the more evocative ones, really has a lot of the flavors you'd expect from a barrel-aged barleywine. It's a little sweet for me, but so are a lot of barleywines. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"color: black; font-size: 14px;\"\u003E\u003Cstrong\u003EChanges for Next Time\u003C\/strong\u003E - Wish it had a little more carbonation. Otherwise it really satisfies that English Barleywine itch. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEEygXPt9EKXLokP-F5QgJlFGftCdwWwjsofGxabed7jimJkrBJEVKSmvEPopWMneiGtlKfVEhVydkfzp-6zVFrZolpeNvbVBjkJvbdxbJ5y9Ub3OMvrI73jIvXxMFcuYjrm2gPaKtLWjW6vhvHv6ejVEHCTS9pwEYOFHC6vxXl7wk0zMl8ZAC4ZwdMoA\/s2283\/Flanders%20Red%20Cocktail.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2283\" data-original-width=\"2190\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEEygXPt9EKXLokP-F5QgJlFGftCdwWwjsofGxabed7jimJkrBJEVKSmvEPopWMneiGtlKfVEhVydkfzp-6zVFrZolpeNvbVBjkJvbdxbJ5y9Ub3OMvrI73jIvXxMFcuYjrm2gPaKtLWjW6vhvHv6ejVEHCTS9pwEYOFHC6vxXl7wk0zMl8ZAC4ZwdMoA\/w614-h640\/Flanders%20Red%20Cocktail.jpg\" width=\"614\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Ch3 style=\"text-align: left;\"\u003E\u003Cstrong style=\"font-family: Arial;\"\u003E\u003Cbr \/\u003E\u003C\/strong\u003E\u003C\/h3\u003E\u003Ch3 style=\"text-align: left;\"\u003E\u003Cstrong style=\"font-family: Arial;\"\u003ESherry Shrub... \u0026nbsp;Flemish Sour Red\/Oud Bruin\u003C\/strong\u003E\u003C\/h3\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EOne of the classic inclusions in the microbe blend for Flemish Red\/Browns (e.g., Wyeast Roeselare) is Sherry Flor. This oxidative yeast forms the pellicle on sherry and produces the characteristics aldehydes that give sherry a nutty\/fruity aroma. Oloroso is more \"microbe\" forward, funkier, while PX is more sweet and dried fruit (especially raisin). The acidity of the grapes needs a little help to mimic the classic examples of the style, so inspired by shrubs I added both vinegar and kombucha. The blend of sherries, sweetness of the kombucha, and amount of vinegar are all variables you can adjust.\u0026nbsp;\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cstrong\u003ERecipe\u003C\/strong\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003ECombine together:\u0026nbsp;\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E.5 oz Lustau Oloroso Sherry\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n.5 oz Lustau PX Sherry\n \n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n.25 tsp Balsamic Vinegar\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EStir, then top with:\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E3 oz Wild Bay Elderberry Kombucha\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\n\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E4.6% ABV\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EIngredient Notes: The kombucha choice is tricky, a cherry kombucha is a nice choice if you are looking to replicate a fruited version of the style. For my palate I'd avoid those kombucha with stevia or other non-sugar sweeteners. Cream Sherry is a blend of Oloroso and PX and could be a stand-alone replacement (although you the flexibility or tweaking your blend).\u0026nbsp;\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ETasting Notes\u003C\/strong\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ESmell\u003C\/strong\u003E - Fun mix of red fruit and raisins. A little oak\/almond. The elderberry works well compared to some other kombuchas since it isn't as distinct as cherry, strawberry et al. I like the Wild Bay since it doesn't have stevia or other non-sugar sweeteners. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EAppearance\u003C\/strong\u003E - Clear, more amber than red. Color is about right. Not much foam. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ETaste\u003C\/strong\u003E - Pleasantly sweet. Tart, with just a touch of vinegar. It has a good blend of fresh and dried fruit flavors, plum, fig, raisin etc. A little oaky. Has that classic Belgian Red balance with sugar balancing the acid. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EMouthfeel\u003C\/strong\u003E - Medium body, pleasant low carbonation.\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EDrinkability\u003C\/strong\u003E - This is a super interesting result for low ABV. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\n\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"color: black; font-size: 14px;\"\u003E\n\u003Cstrong\u003EChanges for Next Time\u003C\/strong\u003E - Misses the maltiness of the real version, but it has the fruitiness, acid, oak, age. For a low ABV cocktail it really delivers, with the fermentation of the kombucha helping stretch the Sherry. \n\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhjMZTjRyzrgGnEbKDUeMEErf2F4Vptq28khqVmVU9nneUaXsS-V6C0QNqb-eatX35PeFAD8u5OPFkSYojkeOb6tvRLZBsHie1Y1uUh1muvkKMeKufGsDXKg2F9BOMkBGVEY7ODFyE03eEtoZgeQ5nHGh3UNDuUWBcEVFxuuHKhgSHxcZIkocutcfwhyphenhyphenlg\/s3084\/Coffe%20Stout%20Coctail.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"2904\" data-original-width=\"3084\" height=\"602\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhjMZTjRyzrgGnEbKDUeMEErf2F4Vptq28khqVmVU9nneUaXsS-V6C0QNqb-eatX35PeFAD8u5OPFkSYojkeOb6tvRLZBsHie1Y1uUh1muvkKMeKufGsDXKg2F9BOMkBGVEY7ODFyE03eEtoZgeQ5nHGh3UNDuUWBcEVFxuuHKhgSHxcZIkocutcfwhyphenhyphenlg\/w640-h602\/Coffe%20Stout%20Coctail.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ch2 class=\"text-build-content\"\u003E\u003Cspan style=\"font-family: Arial;\"\u003EEspresso Martini... Coffee Stout\u003C\/span\u003E\u003C\/h2\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EFlavored beers are one of the \"easiest\" points of entry since they already have big flavors that aren't from malt, hops, or yeast. That said, it seemed like a waste of time to make a smoothie sour cocktail. Coffee stout is still a stout, and seemed like a nice place to work in bourbon since it usually includes some barley and brings big oak aromatics that work well in stouts. A little Malta again provides body, sweetness, and a touch of carbonation.\u0026nbsp;\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cstrong\u003ERecipe\u003C\/strong\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003ECombine together:\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E4 oz Cold Brew Coffee\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E1 oz Kahlua\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E1 oz Bourbon\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003EStir, then top with:\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E2 oz Malta India\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E7.5% ABV\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003EIngredient Notes: I should probably have sourced a \"better\" coffee liquor, but Kahlua is what we had on hand. Homemade cold brew would work just as well, if not better.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ETasting Notes\u003C\/strong\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ESmell \u003C\/strong\u003E- Big coffee nose, with some vanilla. It reads caramel malty, but not roasty.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EAppearance\u003C\/strong\u003E - Deep brown, with red at the edges when held to the light.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003ETaste\u003C\/strong\u003E - Has a pleasant sweetness, certainly sweeter than a typical coffee stout thanks to the simple sugars. Nice note of bourbon woody\/vanilla in the finish\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EMouthfeel\u003C\/strong\u003E - Medium body, light carbonation.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EDrinkability\u003C\/strong\u003E - I really like this one, more coffee-focused than a stout usually is, but the other notes round it out.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003E\u003Cspan face=\"sans, Arial, Helvetica, sans-serif\" style=\"font-size: 14px;\"\u003E\u003Cstrong\u003EChanges for Next Time\u003C\/strong\u003E - I think this one straddles the line between traditional coffee stout and pastry stout.\u0026nbsp;A little sugary compared to a classic stout.\u003C\/span\u003E\u003C\/p\u003E\u003Ch2 style=\"text-align: left;\"\u003E\u003Cspan style=\"font-family: Arial;\"\u003EConclusion\u003C\/span\u003E\u003C\/h2\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EThis has been fun for me to work on the last couple months. I'll probably make a Part #2 if there is interest... already playing around with a West Coast Grapefruit IPA, Pastry Stout plus plans for Wit, Rauchbier, and Saison!\u0026nbsp;\u003C\/p\u003E\u003Cp class=\"text-build-content\" style=\"line-height: 17px;\"\u003EShoot me a line if you try any of these out, or if you have suggestions or other ideas!\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/1030330227932626239\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/1030330227932626239","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/1030330227932626239"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/1030330227932626239"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2024\/08\/inventing-cocktails-inspired-by-craft.html","title":"Inventing Cocktails Inspired by Craft 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\/AVvXsEg9K0Dw6xWsFMcqK-0pbRBhlFnVEIkEBh6zrLPNb_3uPmhBnVchpia9cl_VUMEXDBYiyt3rNiFUbDaEmUSWWm4OmN5R-mzKMC9kWoPvli8ZoELM7Cbhd3aVbjgX2-9-u8ysad72hJid6S7-q_8Vh2uhmCPR8KOqNtBxtw_yU6rAtjJzt8XMCQjvEM9SVQ0\/s72-w480-h640-c\/Rum%20Cocktails.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8066877917844499643.post-7754399373938296709"},"published":{"$t":"2019-04-08T09:52:00.003-04:00"},"updated":{"$t":"2019-05-18T10:25:10.467-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dark Saison"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Dark Funky Saison -  A Retrospective"},"content":{"type":"html","$t":"Since 2008 my friend Alex and I have been brewing dark funky saisons. Each year we come up with a new concept, usually involving dried fruit and\/or spices. We've been a bit lax the last couple years, the ninth iteration was brewed a year ago, and neither of us has bottled our share yet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor my birthday a couple weeks ago, Alex came over to the brewery and we opened bottles of all the versions (including a few variants). I shot a \u003Ca href=\"https:\/\/www.youtube.com\/watch?v=SL0eRT5-PRg\"\u003Evideo of our discussion\u003C\/a\u003E, enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ciframe allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\" frameborder=\"0\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/SL0eRT5-PRg\" width=\"640\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cb\u003ERecipes:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2008\/10\/dark-orange-rosemary-saison.html\"\u003E2008 Dark Orange Rosemary Saison\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2009\/11\/funky-dark-saison-with-black-cardamom.html\"\u003E2009 Funky Dark Saison with Black Cardamom\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2010\/12\/fig-honey-anise-dark-sasion.html\"\u003E2010 Fig Honey Anise Dark Saison\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2012\/01\/american-farmhouse-currant-dark-saison.html\"\u003E2011 American Farmhouse Currant Dark Saison\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2012\/12\/fifth-annual-dark-saison-sour-red.html\"\u003E2012 Dark Saison with Quince Paste\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2014\/02\/funky-dark-saison-6-unknown.html\"\u003E2013 Cranberry Dark Saison\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2015\/02\/dark-saison-vii-english-citrus.html\"\u003E2014 Dark Saison Etrog\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2017\/07\/dark-brett-saison-date-and-pomegranate.html\"\u003E2016 Dark Saison Date and Pomegranate\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDbruRlFAwJ_6IoZefXv-1mQBS_XCDQaMTvDHEjk1bJ2ju3uiv7NyHcz0z852AXKQWkiT_5ZmahpnUvf2noKIxEiI5bzFYxvy2jCaiAZLB8_IPuSmy_2gKw7UsOmBsETSgkY4rzdvm0x8\/s320\/Video+2+Dark+Saison.png\" style=\"display: none;\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/7754399373938296709\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/7754399373938296709","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/7754399373938296709"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/7754399373938296709"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2019\/04\/dark-funky-saison-retrospective.html","title":"Dark Funky Saison -  A Retrospective"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/SL0eRT5-PRg\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$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-7008810463849288971"},"published":{"$t":"2018-11-27T10:06:00.000-05:00"},"updated":{"$t":"2020-02-16T11:14:39.122-05:00"},"category":[{"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":"Mad Fermentationist"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sapwood Cellars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tasting"}],"title":{"type":"text","$t":"Wine Yeast Sour Red (Again)"},"content":{"type":"html","$t":"So odd to get one of my favorite and least favorite sours out of the same wort (\u003Ca href=\"https:\/\/www.themadfermentationist.com\/2017\/12\/cherry-wine-flanders-red-recipe.html\"\u003Erecipe\u003C\/a\u003E). The half with cherries was magical, the half without is bland and listless. In addition to no cherries, this half had BM45 red wine yeast and Wyeast Roeselare in place of 58W3 and dregs from a De Garde bottle. I had reasonable results with BM45 in this \u003Ca href=\"https:\/\/www.themadfermentationist.com\/2011\/07\/red-wine-yeast-flemish-ale.html\"\u003ERed Wine Yeast Flemish Ale\u003C\/a\u003E, so I don't think it is to blame.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt seemed like a good time to revisit this batch because the scaled-up version went into barrels on Saturday. For the 10 bbl batch we used 58W3 for primary fermentation in stainless steel. We procured three Pinot Noir barrels plus two bourbon barrels for aging. My hope is that the spirit barrels provide a nice vanilla character to mingle with the cherries. Each will get a dose of microbes, East Coast Yeast Flemish Ale, Wyeast Roeseleare, and maybe additional microbes from our collection.\u0026nbsp;Two of the barrels got 25 lbs of dried sour cherries. Next summer, when fresh sour cherries are available, we'll select barrels and blend into a tote for additional fruiting.\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\/AVvXsEjQudaims9uQgQZjJEyRV6AjaXu3HnCx_f4JxVDFFmSO8arkF6Dsq3oszTUALACpgQZEe7aB2FWmpL8syC7zQawsSIs4Ashc_Wd-k5wnilWzKT8yuD6lJtwNnhuU3sURClXmSoOp-MUamQ\/s1600\/Sour+Red+Sapwood.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\/AVvXsEjQudaims9uQgQZjJEyRV6AjaXu3HnCx_f4JxVDFFmSO8arkF6Dsq3oszTUALACpgQZEe7aB2FWmpL8syC7zQawsSIs4Ashc_Wd-k5wnilWzKT8yuD6lJtwNnhuU3sURClXmSoOp-MUamQ\/s640\/Sour+Red+Sapwood.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EWine Yeast Sour Red\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003ESmell \u003C\/b\u003E– Spice, caramel, apple sauce. A weird mix that doesn’t really remind me of a Flemish red. That wouldn’t be a bad thing if the flavors were enticing or synergistic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EAppearance\u003C\/b\u003E – Pretty thick head. Nice reddish-brown color with abundant chill haze (judging from the clarity of warmer pour previously). Pretty beer at least!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETaste \u003C\/b\u003E– Interesting spice notes as in the nose. Cinnamon especially. The fruitiness reminds me of quince paste, sort of apple, but not quite. Tart, but not really sour. The malt is one-dimensional, toasty. Not impressed by Roeselare as the sole source of microbes.\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EMouthfeel\u003C\/b\u003E – Thin, a bit watery despite finishing at 1.016. Solid medium-carbonation.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDrinkability \u0026amp; Notes\u003C\/b\u003E – A real meh beer. Not off in any specific way, there just isn’t anything to carry the beer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChanges for Next Time\u003C\/b\u003E – For the scaled-up version, we swapped the Briess base malts for equivalent Castle malts. Other than the variety of microbes and barrels, we'll be sticking pretty close to the script for the cherry version.\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\/AVvXsEgbvYXYy6PLYP1Cs26Tb7De7tF9KgaqdXdnnSJrzWTOFF74W9M-M8cjWSlWeGgF6Ft2g8tZZFivJN5YGicOtthHsHQ3t-db1a-oIMoD400AmtUKUhCOAxohZNdEm6V5bFUxIzoCchncPCs\/s1600\/Sour+Dried+Cherries.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"425\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbvYXYy6PLYP1Cs26Tb7De7tF9KgaqdXdnnSJrzWTOFF74W9M-M8cjWSlWeGgF6Ft2g8tZZFivJN5YGicOtthHsHQ3t-db1a-oIMoD400AmtUKUhCOAxohZNdEm6V5bFUxIzoCchncPCs\/s640\/Sour+Dried+Cherries.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.themadfermentationist.com\/feeds\/7008810463849288971\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.blogger.com\/comment\/fullpage\/post\/8066877917844499643\/7008810463849288971","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/7008810463849288971"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8066877917844499643\/posts\/default\/7008810463849288971"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.themadfermentationist.com\/2018\/11\/wine-yeast-sour-red-again.html","title":"Wine Yeast Sour Red (Again)"}],"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\/AVvXsEjQudaims9uQgQZjJEyRV6AjaXu3HnCx_f4JxVDFFmSO8arkF6Dsq3oszTUALACpgQZEe7aB2FWmpL8syC7zQawsSIs4Ashc_Wd-k5wnilWzKT8yuD6lJtwNnhuU3sURClXmSoOp-MUamQ\/s72-c\/Sour+Red+Sapwood.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"},"georss$featurename":{"$t":"8980 MD-108 Suite MNO, Columbia, MD 21045, USA"},"georss$point":{"$t":"39.2293948 -76.823076599999979"},"georss$box":{"$t":"13.707360300000001 -118.13167059999998 64.7514293 -35.51448259999998"}}]}});