Unusual Ingredients in Brewing

Thinking about brewing & beers in a different way

Fal Allen

Brewmaster for Anderson Valley Brewing Company

• Started brewing in professionally in 1988 in Seattle Washington

• A Certified beer judge since 1992 & have judge beer competitions in USA, Japan, Singapore, New Zealand, Argentina, Brazil, Chile

• Worked at breweries in USA, Bali, Singapore, Indonesia, India and Vietnam

• Received the Russell Schehrer award for Innovation and Achievement in craft brewing in 1998

• Writing credits include co-authoring the Brewer’s Association’s book on Barley Wine, and more than 40 articles in other brewing periodicals

• Brewmaster for Archipelago brewery in Singapore (2005 – 2010)

• Lover of Durian (and all things spicy)

Durian, cinta saya

Think of local ingredients

Beers from the Archipelago Brewery in Singapore where I was tasked with making beers with unusual local ingredients

Beer Brewed with Hibiscus flowers and red Dragon fruit

Beer brewed with pandanLeaves and Kalamansi Limes

Think about beer as Food(not just to be paired with food)

Alfajor

A filling of gooey manjarcaramel is sandwiched between two soft shortcake-like cookies, dipped, milk or dark chocolateTry creating a beer that

mimics the flavors of a local food or desert favorite

Cherimoya - Fān lìzhī or 番荔枝

Taxonomic Name: Annona Cherimole

Common Names: Cherimoya

Country of Origin: Peru, Argentina

Description: The fruit has a creamy texture and sweet flesh, for which it is sometimes also known as the ice cream fruit.

Chirimoya Alegre

Chopped and combined with a splash of freshly squeezed acidic orange juice, this perfectly balanced fruit salad is a light and refreshing summertime dessert.

Think about using ingredients that tie in with local food dishes or deserts.

Tamarind, Assam

Taxonomic Name: Tamarindus indica

Common Names: Tamarind, Assam (Asia)

Country of Origin: Africa

Description: Savory and sour with an mild sweetness, creating delicious salsas, chutneys and sauces. The tamarind fruit is inside and the tasty flesh clings tightly to the hardened dark-brown seeds. Extraction can be difficult, but purees can be purchased in stores

Mangosteen

Taxonomic Name: Garcinia mangostana

Common Names: Mangosteen, Manggis (Indonesia), Queen of fruits

Country of Origin: Indonesia

Description: Fruit has a thick, dark-red skin, insides are creamy white segments with a sweet, slightly tart flavor. Purported by many as being the best tasting fruit in the world. Purported medical value curative for Diabetes, high blood pressure, acid reflux, anti-inflammatory agent, fibromyalgia, psoriasis, antidepressant, anti-fungal, antibacterial, antioxidant

Rambutan

Taxonomic Name: Nephelium lappaceum, Euphoria nephelium, Dimocarpus crinite

Common Names: Rambutan,

Country of Origin: Malaysia

Description: The fruit is the white fleshy aril surrounding the single seed. It is sweet and acid and can be eaten raw or stewed. The peak of ripeness is between May and September when it is most plentiful.

Marian plum, Maprang

Taxonomic Name: Bouea macrophylla

Common Names: Marian plum, Maprang, Ma-praang, Gandaria

Country of Origin: Indonesia

Description: Small tree with edible orange fruit that looks like a small mango or apricot. Maprang fruits, especially the sweet varieties, are consumed fresh or eaten cooked in syrup. Entire immature fruits are chopped and used as an ingredient in sambal, and are pickled to prepare asinan. Young leaves are also consumed in salads and eaten with sambal

Jack Fruit, Nangka

Taxonomic Name: Artocarpus heterophyllus, Artocarpus integrifolius

Country of Origin: India or Malaysia

Description: The largest tree-borne fruit in the world, reaching over 36 kg. The interior of the fruit consists of large edible bulbs of yellow, sweet, banana like-flavored aromatic flesh that encloses a smooth seed.

Jambolan, Java Plum, Jamun, Naval, Neredu

Taxonomic Name: Syzygium cumini, Syzygium jambolanum

Common Names: Jambolan, Java plumb

Country of Origin: Indonesia, India

Description: The flesh has a combination of sweet, mildly sour and astringent flavor and tends to color the tongue purple. The fruit is eaten raw, and may be made into tarts, sauces and jams. Jambul juice is excellent for sherbet, syrup & "squash" (an Indian drink).

TelFind a cultural connection: Hidu tradition syas Rama subsisted on the fruit in the forest for 14 years during his exile from Ayodhya. Because of this, many Hindus regard Jambul as a 'fruit of the gods'.

Durian

Taxonomic Name: Durionaceae

Common Names: Durian

Country of Origin: South East Asia

Description: Regarded by many in Asia as the “king of fruits”, Love by some, reviled by others. The aroma ranges from Blue cheese and almonds to onions, raw garbage and sweaty socks. The persistence of its odor has led to the fruit's banishment from certain hotels and public transportation. Soft creamy custard like flesh with a hard inner seed.

Lemon Grass

Taxonomic Name: Cymbopogon CitratusCommon Names: Lemon Grass, citronella grass, tanglad, hierba Luisa, gavati chaha,Area of Origin: Asia, AfricaDescription: subtle citrus flavor; can be used dried, powdered, or fresh. It is commonly used in Teas, soups, curry. There are over 3 dozen varieties throughout Asia, Austrailia & Africa

Chrysantheum

Taxonomic Name: Chrysanthemum indicum, C. morifolium

Common Names: Papalo, papaloquelite, poreleaf, mampuito

Area of Origin: East Asia

Description: Yellow or white chrysanthemum flowers species C. morifolium are boiled to make a sweet drink in some parts of Asia, used in wine in Korea, and soups in China. Tea is cooling, contains vitamins B & C, aids in relief of sore throat & colds and symbolizes long life in China

Taxonomic Name: Hibiscus sabdariffaCommon Names: RoselleCountry of Origin: Peru, VenezuelaDescription: Gives a good red color in lighter beers, has light flavors of cranberry and it is used in teas and some tropical drinks. It also is said to have properties of antihypertensive, diuretic, mild laxative

Live on the bush and dried flowers

Think about things like flowers that might give the beer unique flavors, colors or aromas

Orchid Flowers soaked in Ethanol

Taxonomic Name: Phalaenopsis Orchid

Common Names: Moth Orchid flower

Country of Origin: Asia

Description: Adds a light Orchid flower aroma and light floral flavor. Flowers and ethanol will give a vibrant purple color to beer

Star Anise & Cardimum

Taxonomic Name: Illicium verum

Common Names: Star Anise

Country of Origin: Northern Vietnam/ Southern China

Description: Sweet but strong liquorish flavor. Used traditional remedy for rheumatism

Taxonomic Name: Elettaria and Amomum (ginger family)

Common Names: Cardamom

Country of Origin: India

Description: Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more Smokey, though not bitter, aroma, with a coolness some consider similar to mint. Used to treat infections in teeth and guns, as well as congestion of the lungs.

Taxonomic Name: Bursera graveolensCommon Names: Palo Santo, Caraña, HuancorCountry of Origin: Peru, VenezuelaDescription: Adds resiny and spicy notes, and wood over tones as well as clears misfortune, and evil spirits. Think about the medicinal uses of the ingredients you use

Palo Santo Tree Harvested wood

Cassia Bark

Taxonomic Name: cinnamomun Cassia Sp.

And there are there East Asian species of such as Cinnamomum Burmanni (Indonesian cinnamon) and Cinnamomum Loureiroi (Vietnamese cinnamon)

Common Names: Cassia

Country of Origin: Southern China and Indochina

Description: Cassia is an aromatic bark which has a similar flavour to cinnamon. Cassia is often found in Chinese and Indian red braised dishes. Cassia bark benefits from slow cooking, allowing its warm, bittersweet notes to be released over time. Also used in teas

Spirulina (Anthrospira Platensis & Maxima)

In Beer – Spirulina turns beer green and gives a very mild bitterness

Arthrospira are free-floating filamentous cyanobacteria, that are grown as a health supplement. They occur naturally in tropical and subtropical lakes with high pH high concentrations of carbonate and bicarbonate.

Investigate your local wet markets

You will probably find vegetables, fruits, herbs and spices there that you have never seen before or thought about using in beer

Conclusion

• Look for usual ingredients (not just fruits and herbs, but wood or flowers or starch sources)

• Look for unique local ingredients

• Think of beer as food

• Think about interplay between foods and beers

• Think about mimicking Food dishes

• Think about how ingredients are used in cooking – find parallels

• Look for interconnections draw consumers in and relates to them

• Consider the medicinal qualities

• Hunt through your local fresh markets

• Take some chances

• Remember use a light hand – make the additive a accent to the beer.

• Questions & Answer

Fal Allen: fallen@avbc.com

http://www.singbrewer.blogspot.com/If you would like to read more about my experience brewing in

Singapore

Thank you, Cheers & Good Brewing !