MBAA TQ https://doi.org/10.1094/TQ-56-1-0328-01 |
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John Palmer. Technical Quarterly Editor-in-Chief.
AbstractThis article marks the start of a regular column in the
Technical Quarterly: share a favorite recipe. Every brewer has a favorite recipe, one that they created or that has special meaning to them. The story about the beer should be engaging and include your reasons why this is your favorite recipe from your brewery. A recipe is merely a guideline: it is the people that actually craft the beer. We hope that pride in our craft will encourage you to share your recipe with enough detail for others to be able to brew it for themselves, at least in spirit. This article describes a double or imperial oatmeal stout with cocoa and cumaru, a common Brazilian spice that has aspects of vanilla and cinnamon in aroma and flavor. Also known as “tonka bean,” it contains a compound, coumarin, that can be toxic in large quantities, although it was not a concern for this beer. The beer was a resounding success when released and sold quickly. The locals said that it had lots of personality in the aroma and flavor. The aroma had notes of chocolate, coffee, toast, and vanilla. This was a collaboration with OverHop Brewing and Mistura Classica of Angra dos Reis, just south of Rio de Janeiro, Brazil.
