By Chris Jennings
For the Oregon Beer Growler
If you love to experiment, it’s no wonder you’re a homebrewer. Anything that we can eat safely can be used to craft your next award-winning beer. But all too often, brewers get stuck with the same old ingredients out of habit. The only way to break the cycle is to try something very different — something that perhaps you’ve never heard of anyone else using before. For example, maybe you want to explore the possibilities of a tropical fruit like a banana. But what about swapping in banana candy? Yes, candy! Using candy in beer is twice as easy as using fruit and you might discover some interesting outcomes in the process of experimenting.
Candy may seem like a cop-out ingredient because it’s basically sugar and flavoring. However, it offers several advantages. Ginger candy, for instance, doesn’t have a sharp bite or taste anything like raw ginger. Licorice is similar. But we can push the boundaries further. Why not step outside the box and brew up a watermelon Sour Patch Kid cream ale? How about a lemon drop Berliner weisse? The best part about deciding what type of candy to pair with certain styles is that the sky’s the limit.
One thing you do need to be careful of is ensuring that the candy doesn’t have a large amount of preservatives. You’ll also want to take into account that candy is mostly sugar and flavoring. The sugar will ferment away and leave behind some of the flavoring. Some candies are not very tasty once the sugar has been removed, so taste testing is a must when selecting the right treat for your brew.
Once you’ve selected your candy and beer recipe, you’ll want to know when to use it during your brew day. Since it’s mostly sugar, definitely add it sometime before or during fermentation. Putting candy in the boil can help dissolve and sterilize it, making sure you get the maximum amount of sugars possible. But if you put the candy in at the beginning of the boil, you run the risk of caramelizing it. This could also ruin the compounds that give the candy its unique qualities that you’re trying to impart on your brew. Tossing in the candy at the end of the boil is optimal, then. Stir to be sure it has all dissolved. If this isn’t happening fast enough, take a bit of the wort and put it in a separate bowl — then add the candy. While chilling the rest of the wort, you can stir the candy with the hot wort and add it directly to the fermenter or pour it back into the boil kettle once it’s dissolved. If you add the candy solution to the fermenter, be sure to have enough chilled wort in the container so that the temperature isn’t affected.
Remember that experimentation is the name of the game. You’re the brewer coming up with new and interesting flavor profiles. If you enter your beer in a competition and it doesn’t fit neatly into a style category, you’re doing something right.
Drop the Lemon [AG]
Drop the Lemon [Extract]
Stories from the print edition of the Oregon Beer Growler.