Shake It Up
Could seabuckthorn, mangosteen and cinnamon be the future of BrewDog craft beer?...
Since day one we've been on a mission to cut out anything bland or beige from our brews. This means you'll be hard pushed to find any tasteless substitutes like rice or corn in a BrewDog beer but are more than likely to come across ingredients like vanilla, raspberry, cocoa and cranberry.
We're always on the look out for inspiration when it comes to luring and provoking taste buds. Few suggestions are too bizarre or unbrewable to warrant giving it a bash and so far this year we've already run a number of experimental batches just for the hell of it.
So what ingredients are next on our hit list in the quest for the perfect brew and the future of British brewing? Well for a start there's cinnamon. We played around with this idea at Christmas when we were creating our cocoa nib-infused stout, There Is No Santa. Although cinnamon didn't make the final cut, we're intrigued by the idea of developing a spiced ale or rich Russian Imperial that doesn't manage to scream 'holiday beer' with every mouthful.
Alongside classic spices like cinnamon, we're also in the process of playing around with a couple of so-called 'super fruits' that are causing something of a stir among foodies but shouldn't be disregarded from the brewing hall of fame just because of their supposed medicinal properties. Mangosteen – which currently has health freaks going weak at the knees over it's antibacterial and anti-viral benefits – is one 'megatropical' ingredient that we've been eyeing up with the potential for creating an extra fruity IPA or super-charged lager, perfect for summer months around the BBQ or as an accompaniment to chicken or other white meat dishes.
Since the Baltic climes of Fraserburgh aren't entirely suited to the tropical demands of the mangosteen tree, we've also set our sights on ingredients a little closer to home and those more akin to the rough and rugged wilds of Scotland's East Coast. Sea-buckthorn - a bright orange, indigenous berry which grows along Scotland's beaches - is a top contender and with our brewery being literally a stone's throw from the shore we couldn't ask for a more 'local' ingredient. Thought to cure just about anything, sea-buckthorn has already started to cause something of a buzz but we're intrigued to see how this native super-berry copes in a Scottish craft beer, preferably cranked up to a high ABV to balance out sea-buckthorn's natural acidity.
What ingredients do you want to see added to BrewDog's 2011 craft beers? Now's your chance to let us know. Any amazing suggestions may even wind up being a future Abstrakt release!
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