The following beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
The following homebrew recipe comes courtesy of Jared Hatch. Hatch designed this IPA to make use of some of the citrus fruits native to Korea.
As an avid cook, Hatch enjoys applying things he learns from the culinary world to his brewing. To extract the citrus flavors from the fruit without adding unwanted astringency and vegetal matter, he peeled 20 green tangerines from Jeju (an island off the south coast of Korea), put them in a zip-top bag with dextrose, and removed the air to keep the peels in close contact with the sugar to produce an “oleo-saccharum.” The peels dissolve the sugar and lend their essential oils in the process to yield a syrup that can be added to the boil kettle at knockout.
The following beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
The following homebrew recipe comes courtesy of Jared Hatch. Hatch designed this IPA to make use of some of the citrus fruits native to Korea.
As an avid cook, Hatch enjoys applying things he learns from the culinary world to his brewing. To extract the citrus flavors from the fruit without adding unwanted astringency and vegetal matter, he peeled 20 green tangerines from Jeju (an island off the south coast of Korea), put them in a zip-top bag with dextrose, and removed the air to keep the peels in close contact with the sugar to produce an “oleo-saccharum.” The peels dissolve the sugar and lend their essential oils in the process to yield a syrup that can be added to the boil kettle at knockout.
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