MBAA TQ https://doi.org/10.1094/TQ-62-0704-01 | VIEW ARTICLE
Jackie Beardstrom (1) and Wilson Lau (2). 1. Charts & Esters Consulting, Yakima, WA, USA. 2. Nuherbs, San Leandro, CA, USA
Abstract
Interest in utilization of hibiscus (e.g., red sorrel, roselle, sour tea, Florida cranberry, the African Queen,
flor de Jamaica,
cabitutu,
viñuela,
oseille de guinee,
mesta,
chukar,
sobodoro,
karkade, and
luoshen hua/洛神花) has grown in recent years as brewers look for colors and flavors to differentiate their beers and hard seltzers in a competitive market where customers are increasingly crossing beverage categories in search of their ideal beverage flavor profile. Seeing a gap between brewer interest and technical knowledge around using
Hibiscus sabdariffa in the brewing process, we wrote this article to assist brewers in utilizing best practices for brewing with this colorful, flavorful, and healthful botanical ingredient. In this article, we outline what brewers need to know about
H. sabdariffa to obtain best results when utilizing it in brewing. Topics discussed include hibiscus cultivation and agricultural quality parameters, phytochemistry of aroma and functionally active compounds, sensory attributes, reported health benefits, and considerations for choosing a supplier and product type. In addition, we discuss brewing applications and utilization of different hibiscus products in the brewery, quality considerations and relevant quality metrics, stability of aged hibiscus beers, and regulatory considerations. This article is intended to be a valuable companion for modern brewers as they formulate recipes with dried or fresh hibiscus or its commercial extracts.
Keywords: acidity, beer color, botanical, flower, functional, herbal, hibiscus, herbs,
Hibiscus sabdariffa, Jamaica
