I was recently in Eastern Europe (Czech Republic and Hungary). I had 2 very tasty black lager biers; Eggenberg and Dreher. Both beers had very nice molasses aroma and flavor. I believe these are all malt biers. Where does this molasses flavor come from? Dark caramel malt like special “B”???
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molasses flavor in beer
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If you want molasses flavor, why not use molasses? I have used 1 gallon in a 9 Bbl batch with nice results. Molasses is potent stuff so be careful. FYI i threw it in the whirlpool and used the unsulphured variety in an Imperial Porter.Big Willey
"You are what you is." FZ
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I use raw molasses from a local sugarcane mill. I go pick it up in 5 gallon buckets during the cane harvest season. It's amazing stuff - but VERY strong. You dont need a lot to get the effect. It can add quite a bit of minerally taste too. Not recommended for lighter bodied beers. I also get some licorice from it too if you add at flameout and dont lose all the wonderful volatiles in the molasses. The best barleywine I make uses molasses. Great for keeping big beers dry and not cloying.
AndrewAndrew Godley
Parish Brewing Co.
Broussard, Louisiana
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Molasses flavor can be achieved with infusion mash all grain beers as well. Quite a few imperial stouts have at least a bit of this flavor. If you use a decent amount of caramel malts and a bit of roasted barley it's likely you will get at least some of the flavors you are looking for. You may also end up with a bit of a black licorice flavor as well.BJ Knoke
Hub City Brewing Company
"The Largest Microbrewery In Stanley, Iowa"
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Read this before brewing w/ molasses
It can be very good stuff, in fact i got a Bronze @ NABA 2009 on my "ÜberDunkel" i brewed with molasses..... BUT:
**BEWARE** as stated above, it is powerful strong stuff, it took about 6 weeks cold conditioning before it really mellowed and matured into what it wanted to be. For the first 3-4 weeks it was on tap it tasted like a different beer every friggin day, had me worried but tured out to be really nice. It Barrel aged very nicely too.
Also, even it adding at WP get if VERY WARM first (i like to drop it in the MT after runoff before i grain out- works great w/ honey too) pour in VERY slowly, or mix it in a bucket with some post-boil wort to thin it down & then add to WP.
--->the first time i did it w/o heating it and it sank right to the bottom and scorched half of it to the bottom of the BK, yes even after flame out, it was a waste of product and it was not at all fun to clean.
Hmm, gonna add that to the got a great tip threadJeff Byrne
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Originally posted by squiggyThanks for the replies, if I were looking for a large quantity of unsulfured molasses where would I source it? Our standard brew length is 30-40 BBLs... I am in Washington state.Last edited by Jephro; 11-26-2010, 05:39 PM.Jeff Byrne
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