Published By : 03 Mar 2016 | Published By : QYRESEARCH
In an attempt to go beyond the obvious ingredients used in making beer, craft breweries are eagerly embracing spicy, sour, sweet, rich, and nutty beers. This creativity has come up a long way since the 1516 German purity law stated that only hops, water, and barley could be used to make beer. It needs to be noted that yeast was not discovered at that time. However, many of the ingredients used in the innovative craft beers actually date back to ancient times. Fruits, herbs, and spices have been used in brewing beer since long back. At the Fonta Flora Brewery in Morgaton, brewers experiment with a number of foraged ingredients. Burial Beer Co. includes wild flowers as ingredients in making Keeper’s Veil which is available in 750 ml. bottles. According to Doug Reiser who heads the brewing operations at Burial Beer Co., the Keeper’s Veil contains honey malt, North Carolina wildflower honey, North Carolina-grown barley and wheat, and seven different types of wild flowers- hibiscus, passionflower, chamomile, rose, elderflower, heather, and lavender.
Hot Chocolate to Peanut Butter- Beer Flavours are Getting Creative
To address the demand of customers preferring fiery flavours, Asheville Brewing Co. puts jalapenos roasted in the on-site pizza ovens in the Fire Escape Pale ale. At the Frog Level Brewing in Waynesville, brewers add the two hottest varieties of pepper- the Moruga Scorpion and the Carolina Reaper during secondary fermentation of its smoke on the Water beer. At the Green Man Brewery, cocoa nibs are used to make La Mas Negra- a black coloured ale that also contains cinnamon, peppers, and panela sugar. These ingredients are added during the boiling process to make the beer taste like hot chocolate. Whole roasted and unsalted peanuts are used to create a flavour of peanut butter and jelly sandwich in the Peanut Butter Jelly Time beer at the Catawba Brewing Co. However, for the brewers, creating new flavours in beer is both difficult and exciting.