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Author Topic: Fresh Orange Zest vs Dried Orange Peel  (Read 617 times)

Offline frank80401

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Fresh Orange Zest vs Dried Orange Peel
« on: October 07, 2022, 10:10:20 am »
Anyone used fresh orange zest in a beer calling for orange peel (sweet or bitter).?

Offline jeffy

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Re: Fresh Orange Zest vs Dried Orange Peel
« Reply #1 on: October 07, 2022, 12:04:22 pm »
Anyone used fresh orange zest in a beer calling for orange peel (sweet or bitter).?
Yes, I have.
The original intent of the bitter orange peel in a Witbier was for bitterness.  Citrus zest will not provide that, but it adds a nice citrus aroma.  Try to avoid getting much of the white pith as it has a bitter off flavor.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline Semper Sitientem

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Re: Fresh Orange Zest vs Dried Orange Peel
« Reply #2 on: October 07, 2022, 05:10:22 pm »
I tried using the peel of two oranges during the last 5 minutes of the boil (4.5 gallons) for a three gallon batch of IPA with the intent of adding aroma and flavor. Before adding to the boil, I filleted the pith off the peel. I couldn’t tell that it added anything to the final product. However, I’ve only done this twice, so I’m not sure I’ve nailed the process.
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Offline Iliff Ave

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Re: Fresh Orange Zest vs Dried Orange Peel
« Reply #3 on: October 07, 2022, 05:21:59 pm »
I have great success with zest added after fermentation has slowed
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
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Up Next: mexi lager, Germerican pale ale


Offline frank80401

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Re: Fresh Orange Zest vs Dried Orange Peel
« Reply #5 on: October 08, 2022, 02:54:49 pm »
Thanks all for the info.  Looks like I'm going with Fire Rooster's link to beerandbrewing.com;/orange-appeal

Offline Andy Farke

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Re: Fresh Orange Zest vs Dried Orange Peel
« Reply #6 on: October 09, 2022, 09:43:47 pm »
If I really want orange aroma and flavor, I make a tincture of orange zest and add it at the time of packaging. I live in an area where oranges just grow on the local trees, so I can grab 'em when they're nice and fresh and fragrant. I use a microplane to zest the surface, and then let it sit in a few ounces of vodka for a week or two before filtering out the solids.
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