jam beer, experimentation 1 °
today I will talk about an experiment that I wanted to try on my beer.
this beer comes from the idea of starting a fermentation through the inoculation of yeasts in a jam of organic red fruits.
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the yeast introduced in the jam about 3 days before was then inoculated in the beer once the cooking and cooling were
the used malts are very simple. pilsner cara red and melanoiden.
the hopping was performed with mono-hop E.K Golding.
all this because I wanted the primary characteristic to be given by yeast and jam.
the beer has a fantastic ruby red color ... clean, transparent .. the foam is white and compact. on the nose it is reminiscent of the red fruits in the mouth and it is very light, lovable. a slight acidity accompanies the sweetness of the entry and balances the whole. the bitterness of the hops is very nearly absent.
production detail
brewery
the end
Dude, that's quite the hobby you have going there. Cheers!
yeaa is my hobby and my job
Nice and interesting post, I must still try my own brewing!!
Curious to see if the beer changes over time, is the yeast controllable at this point or will it continue what I assume is a souring process.
very good, my experiment is to see the mutation of the fermentation
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STOPThat looks so nice and made me thursty.....
now a beer