OnTap Magazine

Now that we’ve broken open the Pandora ’s Box of ingredients you can add to beer we may as well go all in and get Hruity *ere the Belgian brewers have really taught the world how fantastic Hruit beers can be with their MrieMs cherry lambic beers $ut you don’t have to be Belgian to use fruit in your beer. The options are almost endless. *ere are a Hew +ove used successHully but please do eZperiment beyond these): %herries perhaps the most commonly used Hruit in beer and the star of the Belgian krieks Strawberries: mild but interesting 9atermelon sMin and all eZcellent Hor a nice summery wheat beer %oconut is that a Hruit! toasted coconut is popular in porters and stout-styled beers ,uniper berries also Hound in gin oH course 6aste liMe it too Grapefruit: popular these days in IPAs Naartjies: can be interesting in witbier and similar styles 9ith Hruit the eHHects will vary depending on when you add it to your brew 6wo common places Hor Hruit additions are in the boil and during Hermentation )enerally Hruit added to the boil will impart a more Lammy cooMed flavour to the final product while Hermentation additions similar to dry hopping will provide a Hresher more Hruit Horward flavour &o note that when you add Hruit to the Hermenter there is some risk of contaminating your beer with wild yeast that reside on fruit skins. One solution is to steam the fruit or soak it in vodka before adding it. You could also throw caution to the wind and hope that the alcohol in your Hermenting beer will be suHficient to keep the nasties at bay! WARNING 4emember that Hruits contain sugar and sugar plus yeast equals Hermentation 5omething to bear in mind particularly if you’re bottle conditioning and keen to avoid your ceiling being sprayed with cherry beer and glass shards. BREW-IT-YOURSELF Sample recipe: London Dry Rye Amber Ale Based on the methods discussed above, let’s try our hand at a recipe that uses both alternative grains and fruit. I call this one London Dry, because like another drink by that name, it contains yummy juniper berries. When done correctly, this beer has the toasty, caramel flavours of a good amber ale, along with a fruity, gin- like aftertaste that is enhanced by the spicy notes from the rye flakes. Delicious! Nuts & bolts Batch size: 19 litres Pre-boil gravity: 1.050 OG: 1.060 FG: 1.017 ABV: 5.7% Mash ingredients Pale malt 2.4kg Pilsner malt 1.3kg Flaked rye 800g (get this at a health food store or use malted rye) Crystal malt 600g Melanoidin malt 200g Chocolate malt 50g Boil ingredients Apollo [17% AA] 12g @ 40 minutes Cascade [6% AA] 28g @ 20 minutes Crushed fresh or dried juniper berries 90g @ 10 minutes (look for these in supermarkets in the spices aisle) Cascade [6% AA] 25g @ 0 minutes Saaz [3.5% AA] 20g @ 0 minutes Ferment ingredients English ale yeast or similar Method: Mash: You can include a protein rest at 51°C for 20 minutes, then raise the mash temperature (gently) to 67°C and hold for 75 minutes. Mash out at 75°C for 10 minutes. Boil: The 60 minute boil proceeds normally, just remember to add those juniper berries at the ten minute mark, lightly crushed in a mortar and pestle (or use a rolling pin). Cooling and fermentation: When you splash the chilled wort into the fermenter, use a strainer like a sieve (sterilised of course) to catch the juniper berries. You could leave them in, but I’ve found it does little for the final product. This beer really benefits from a cool fermentation, between 14 and 16°C . Be sure to use an ale yeast that can operate at that temperature (some English Ale yeasts, like Nottingham, work well at low temperatures). N U M B E R 02 FRUIT & OTHER SCARY THINGS FINAL THOUGHTS Extreme and unusual beers are a whole bunch of fun, and brewing them can become quite addictive. Remember that the key ingredient of a good extreme beer is experimentation. Allow your imagination to go wild, take copious notes, and never forget that the basics of good brewing (e.g. strict sanitisation) are not negotiable, even when making extreme beer. Here’s to flipping off the Reinheitsgebot! Now go brew. HOMEBRU 66 | Summer 2018 | ontapmag.co.za