Beer Alchemy: Pre and Post Flavor Ideas National Homebrew Conference 2009 PPresenttedd bby SSean ZZ. PPaxtton Abstract (cid:131) There is a set formulation of inggredients that work together in unison, to create a flavor profile that is categorized as a style of beer. Participants attending tthhiiss sseessssiioonn wwiillll eexxpplloorree tthhee aapppplliiccaattiioonn ooff sshhaarreedd ffllaavvoorr profiles from the kitchen, home brewery and back bar to create unique and special blends such as cuvee’s and other one-offff beers we see CCrafft Brewers create today. Understanding each ingredient (malt, water, hops and yyeast)) and apppplyyingg techniqques used byy the brewer,, wine maker, distiller and mixologist, homebrewer’s can design a recipe (pre and post fermentation) to become unique to oouurr oowwnn ttaasstteess. Outline (cid:131) Pre-fermentation: What can we do to add flavors (cid:131) Post-fermentation: Ideas in adding new flavors to beer (cid:131) Other Industries: Parallel thinking (cid:131) Inspirations: Thoughts on designing a beverage Pre-fermentation: Malt WWhhaatt ccaann wwee ddoo ttoo aadddd ffllaavvoorrss (cid:131) Desiggningg a beer recippe – Malt • Malty/Toffee/Caramel? • Roasty/Chocolate/Coffee/Espresso • Wheat/Rye • Difffferent Adjuncts – Wild Rice/Black Rice – Buckwheat/Millet/Amaranth Pre-fermentation: Sugars WWhhaatt ccaann wwee ddoo ttoo aadddd ffllaavvoorrss (cid:131) Desiggningg a beer recippe – Sugar • Dextrose: Feeding a beer like DHF 120 IPA • Soft Sugars: Rochefort/Westmalle/Westvleteren • Candi Syrups • Difffferent SSugars – Date Syrups – Jaggggeryy/Palm Suggar – Mexican Cone Sugar – Turbinado Sugar Pre-fermentation: Spices/Herbs WWhhaatt ccaann wwee ddoo ttoo aadddd ffllaavvoorrss (cid:131) Desiggningg a beer recippe: Reflections on a Gruit – Spices • Coriander/Cumin/Peppercorns – Herbs • Thyme: Pannepot • Bay Leaff • Thai Basil: The Bruery Trade Winds Pre-fermentation: Hops WWhhaatt ccaann wwee ddoo ttoo aadddd ffllaavvoorrss (cid:131) Desiggningg a beer recippe – Hops • What does a hop bring to a beer? – Bitterness – Aroma – FFllaavvoorr • What flavors do hops bring to the beverage? • Can we re-create the flavor of hops without hops? Brian Hunt – Moonlight Brewing Hop Oils AA wwoorrlldd ooff ffllaavvoorrss ttoo ooffffeerr (cid:131) MMoonnootteerrppeennooiiddss (cid:131) SSeessqquuiitteerrppeennooiiddss – Humulene – Myrcene- Spicy – Caryophyllene – Linalol- Floral – HHuummuulleennee eeppooxxiiddee – GGeraniioll- FFllorall – Limonene- Citrus, fruity - When in oxidized form they – Terpineol- Woody, resinous aarree aassssoocciiaatteedd wwiitthh “hhooppppyy” – Pinene- Spicy, Piney “noble” aroma. – Cirtral- Citrus – CCaaddiinneennee- CCiittrruuss - Associated with fresh / non- oxidized dry hop aroma Slide courtesy of Matt Bryndilso Flavor Components of Common SSppiicceess Spice Limonene Pinene Caryophyllen Myrcen Eugeno Humulen linalool ee ee ll ee Annotto x x x x BBaassiill xx xx Cardamom x x x Coriander x x x Grains of x x x Paradise Lemongrass x x Rosemary x x Slide courtesy of Matt Bryndilso