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Our Fijoa trees are covered in wee fruit. We will be inundated when they start dropping.
Has anyone here used them in a brew with success? Thinking of doing a Saison with em, or perhaps a wheat beer. Also toying with the idea of doing a wheat heavy Belgian Blond with perhaps a smaller amount of fijoa?
Obviously I have some time left to plan.
Thoughts?
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A simple wheat beer is the safe option.
Belgian could work but I'd be a bit suss about the yeast character not playing well with feijoa.
Some brewpub/micro did a feijoa lambic-esque beer I think?
Heaps of people make feijoa wine so I reckon it would work well in a beer.
I made a feijoa witbier last year, and it was pretty tasty.
For spices I used lime peel and ginger root. The yeast character and feijoa went together just fine.
Mussel in do make a feijoa geuze (which, sadly, I've never had the pleasure of tasting), Mata make a feijoa beer which is something along the lines of a simple blonde ale with feijoa.
I reckon any of your ideas would work great. I vote for the saison myself :)
I didn't realise how old this thread is. lol.
Mussel Inn was what I was thinking of.
I forgot about the Mata beer. Last time I had that it wasn't pleasant at all actually (sorry Mata guys!) smelt like feijoas that sit under the tree for a couple weeks.
Do it.
I'd up the mash temp and maybe add a little crystal to what would be a standard fruitless recipe. The simple sugars tend to dry and thin out the beer.
If I'm remembering right, I added 2kg of feijoa to ~17L of my witbier and it was very heavy on the feijoa flavour.
Feijoa's a powerfully flavoured fruit, so a little goes a long way.
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