Unusual Ingredients in Brewing. Thinking about brewing & beers in a different way

Transcription

1 Unusual Ingredients in Brewing Thinking about brewing & beers in a different way

2 Fal Allen Brewmaster for Anderson Valley Brewing Company Started brewing in professionally in 1988 in Seattle Washington A Certified beer judge since 1992 & have judge beer competitions in USA, Japan, Singapore, New Zealand, Argentina, Brazil, Chile Worked at breweries in USA, Bali, Singapore, Indonesia, India and Vietnam Received the Russell Schehrer award for Innovation and Achievement in craft brewing in 1998 Writing credits include co-authoring the Brewer s Association s book on Barley Wine, and more than 40 articles in other brewing periodicals Brewmaster for Archipelago brewery in Singapore ( ) Lover of Durian (and all things spicy) Durian, cinta saya

3 Think of local ingredients

4 Beers from the Archipelago Brewery in Singapore where I was tasked with making beers with unusual local ingredients Beer Brewed with Hibiscus flowers and red Dragon fruit Beer brewed with pandan Leaves and Kalamansi Limes

5 Think about beer as Food (not just to be paired with food)

6 Alfajor Try creating a beer that mimics the flavors of a local food or desert favorite A filling of gooey manjar caramel is sandwiched between two soft shortcake-like cookies, dipped, milk or dark chocolate

7 Cherimoya - Fān lìzhī or 番荔枝 Chirimoya Alegre Taxonomic Name: Annona Cherimole Common Names: Cherimoya Country of Origin: Peru, Argentina Description: The fruit has a creamy texture and sweet flesh, for which it is sometimes also known as the ice cream fruit. Chopped and combined with a splash of freshly squeezed acidic orange juice, this perfectly balanced fruit salad is a light and refreshing summertime dessert. Think about using ingredients that tie in with local food dishes or deserts.

8 Tamarind, Assam Taxonomic Name: Tamarindus indica Common Names: Tamarind, Assam (Asia) Country of Origin: Africa Description: Savory and sour with an mild sweetness, creating delicious salsas, chutneys and sauces. The tamarind fruit is inside and the tasty flesh clings tightly to the hardened dark-brown seeds. Extraction can be difficult, but purees can be purchased in stores

9 Mangosteen Taxonomic Name: Garcinia mangostana Common Names: Mangosteen, Manggis (Indonesia), Queen of fruits Country of Origin: Indonesia Description: Fruit has a thick, dark-red skin, insides are creamy white segments with a sweet, slightly tart flavor. Purported by many as being the best tasting fruit in the world. Purported medical value curative for Diabetes, high blood pressure, acid reflux, anti-inflammatory agent, fibromyalgia, psoriasis, antidepressant, anti-fungal, antibacterial, antioxidant

10 Rambutan Taxonomic Name: Nephelium lappaceum, Euphoria nephelium, Dimocarpus crinite Common Names: Rambutan, Country of Origin: Malaysia Description: The fruit is the white fleshy aril surrounding the single seed. It is sweet and acid and can be eaten raw or stewed. The peak of ripeness is between May and September when it is most plentiful.

11 Marian plum, Maprang Taxonomic Name: Bouea macrophylla Common Names: Marian plum, Maprang, Ma-praang, Gandaria Country of Origin: Indonesia Description: Small tree with edible orange fruit that looks like a small mango or apricot. Maprang fruits, especially the sweet varieties, are consumed fresh or eaten cooked in syrup. Entire immature fruits are chopped and used as an ingredient in sambal, and are pickled to prepare asinan. Young leaves are also consumed in salads and eaten with sambal

12 Jack Fruit, Nangka Taxonomic Name: Artocarpus heterophyllus, Artocarpus integrifolius Country of Origin: India or Malaysia Description: The largest tree-borne fruit in the world, reaching over 36 kg. The interior of the fruit consists of large edible bulbs of yellow, sweet, banana like-flavored aromatic flesh that encloses a smooth seed.

13 Jambolan, Java Plum, Jamun, Naval, Neredu Taxonomic Name: Syzygium cumini, Syzygium jambolanum Common Names: Jambolan, Java plumb Country of Origin: Indonesia, India Description: The flesh has a combination of sweet, mildly sour and astringent flavor and tends to color the tongue purple. The fruit is eaten raw, and may be made into tarts, sauces and jams. Jambul juice is excellent for sherbet, syrup & "squash" (an Indian drink). TelFind a cultural connection: Hidu tradition syas Rama subsisted on the fruit in the forest for 14 years during his exile from Ayodhya. Because of this, many Hindus regard Jambul as a 'fruit of the gods'.

14 Durian Taxonomic Name: Durionaceae Common Names: Durian Country of Origin: South East Asia Description: Regarded by many in Asia as the king of fruits, Love by some, reviled by others. The aroma ranges from Blue cheese and almonds to onions, raw garbage and sweaty socks. The persistence of its odor has led to the fruit's banishment from certain hotels and public transportation. Soft creamy custard like flesh with a hard inner seed.

15 Lemon Grass Taxonomic Name: Cymbopogon Citratus Common Names: Lemon Grass, citronella grass, tanglad, hierba Luisa, gavati chaha, Area of Origin: Asia, Africa Description: subtle citrus flavor; can be used dried, powdered, or fresh. It is commonly used in Teas, soups, curry. There are over 3 dozen varieties throughout Asia, Austrailia & Africa

16 Chrysantheum Taxonomic Name: Chrysanthemum indicum, C. morifolium Common Names: Papalo, papaloquelite, poreleaf, mampuito Area of Origin: East Asia Description: Yellow or white chrysanthemum flowers species C. morifolium are boiled to make a sweet drink in some parts of Asia, used in wine in Korea, and soups in China. Tea is cooling, contains vitamins B & C, aids in relief of sore throat & colds and symbolizes long life in China

17 Taxonomic Name: Hibiscus sabdariffa Common Names: Roselle Country of Origin: Peru, Venezuela Description: Gives a good red color in lighter beers, has light flavors of cranberry and it is used in teas and some tropical drinks. It also is said to have properties of antihypertensive, diuretic, mild laxative Live on the bush and dried flowers Think about things like flowers that might give the beer unique flavors, colors or aromas

18 Orchid Flowers soaked in Ethanol Taxonomic Name: Phalaenopsis Orchid Common Names: Moth Orchid flower Country of Origin: Asia Description: Adds a light Orchid flower aroma and light floral flavor. Flowers and ethanol will give a vibrant purple color to beer

19 Star Anise & Cardimum Taxonomic Name: Illicium verum Common Names: Star Anise Country of Origin: Northern Vietnam/ Southern China Description: Sweet but strong liquorish flavor. Used traditional remedy for rheumatism Taxonomic Name: Elettaria and Amomum (ginger family) Common Names: Cardamom Country of Origin: India Description: Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more Smokey, though not bitter, aroma, with a coolness some consider similar to mint. Used to treat infections in teeth and guns, as well as congestion of the lungs.

20 Taxonomic Name: Bursera graveolens Common Names: Palo Santo, Caraña, Huancor Country of Origin: Peru, Venezuela Description: Adds resiny and spicy notes, and wood over tones as well as clears misfortune, and evil spirits. Think about the medicinal uses of the ingredients you use Palo Santo Tree Harvested wood

21 Cassia Bark Taxonomic Name: cinnamomun Cassia Sp. And there are there East Asian species of such as Cinnamomum Burmanni (Indonesian cinnamon) and Cinnamomum Loureiroi (Vietnamese cinnamon) Common Names: Cassia Country of Origin: Southern China and Indochina Description: Cassia is an aromatic bark which has a similar flavour to cinnamon. Cassia is often found in Chinese and Indian red braised dishes. Cassia bark benefits from slow cooking, allowing its warm, bittersweet notes to be released over time. Also used in teas

22 Spirulina (Anthrospira Platensis & Maxima) In Beer Spirulina turns beer green and gives a very mild bitterness Arthrospira are free-floating filamentous cyanobacteria, that are grown as a health supplement. They occur naturally in tropical and subtropical lakes with high ph high concentrations of carbonate and bicarbonate.

23 Investigate your local wet markets You will probably find vegetables, fruits, herbs and spices there that you have never seen before or thought about using in beer

24 Conclusion Look for usual ingredients (not just fruits and herbs, but wood or flowers or starch sources) Look for unique local ingredients Think of beer as food Think about interplay between foods and beers Think about mimicking Food dishes Think about how ingredients are used in cooking find parallels Look for interconnections draw consumers in and relates to them Consider the medicinal qualities Hunt through your local fresh markets Take some chances Remember use a light hand make the additive a accent to the beer. Questions & Answer

25 Thank you, Cheers & Good Brewing! Fal Allen: If you would like to read more about my experience brewing in Singapore