By Chris Jennings
For the Oregon Beer Growler
In the wide world of beer making, there are many different places where homebrewers can find inspiration. When traveling for vacation, it may at times be difficult to find tasty beer, depending on the location. However, sampling another culture’s traditional fermented beverage can be an enjoyable and unique experience. Even if there isn’t beer readily available, trying new drinks can help develop your palate and spur future hybrid experiments back at home.
Expanding Your Brewing Pantry
In some parts of the world, people drink fermented milk and even blood. Of course, those ingredients may not make their way into your homebrew, but it’s still important to be open minded about unique ingredients.
The addition of fruit is no stranger to many homebrewers these days, but incorporating grapes in your next doppelbock or even some chanterelle mushrooms with hints of nuttiness can be a fun adventure. Be sure to have a good balance with the flavors you add and the beer itself; so experimentation is key. Even humongous breweries have a research and development department. This allows them to come up with the next crazy idea like a Cascadian dark ale. Of course, these research teams would be nothing without seriously dedicated homebrewers who are always willing and wanting to push the envelope.
The whole reason for traveling the world is to experience another culture and what makes it unique. Sometimes that means skipping the generic, mass-produced lager and instead trying a local drink made with fresh lime juice, a little sugar and a clear liquor made by distilling fermented sugar cane. You can then use those new-to-you beverages to develop a homebrew. Lime is easy, but getting the flavor of a banana or even a coconut to work well with beer can be a challenge.
Beyond the beverages, don’t overlook the possibility to be influenced by all of that wonderful food you’ll no doubt be gorging on because, after all, calories don’t count on vacation! For instance, the pomegranate chicken you may order for dinner contains an array of spices that could spark ideas about a unique flavor profile for a spiced beer instead of one made with the same old cinnamon and clove. Just remember that at the end of the day, everything you eat and drink can be used to create your next award-winning homebrew.
Building the Future
Once you have a fully stocked pantry of unique brewing ingredients, it’s time to build recipes and begin experimenting. Start by selecting flavors that will go well together. For example, lime and roasted malts probably won’t work. However, lime would pair wonderfully with mole spices in a dry stout. Take meticulous notes, so if you knock the first one out of the park you can replicate that process. But if the brew bunted and got tagged out, use your written record to edit and proceed in a different direction.
Keeping notes on what went into the beer and when is important, but so is a tasting log. This will allow you to see how the beer developed over time. Collecting feedback from people who try the beer is also useful. Homebrewing is all about trial and error, and what better way to experiment than to incorporate international flavors.
Down for the Brown [AG]
Down for the Brown [Extract]
Stories from the print edition of the Oregon Beer Growler.