Rosehip, 25 g
Rosehip, the fruit of the wild rose, is a treasured ingredient in brewing for its vibrant flavour and distinct aroma. Known for its tartness and subtle floral undertones, it adds complexity to a variety of beer styles.
- Flavour Profile: Bright, tangy, and slightly sweet, rosehip delivers a refreshing burst of fruitiness balanced by gentle herbal notes.
- Beer Styles: Rosehip complements farmhouse ales, sour beers, and fruit-forward IPAs, enhancing their crispness and complexity.
- How to Use Rosehip: Dried or fresh rosehips can be added during the boil or as part of secondary fermentation. Their flavours are particularly well-suited for pairing with other fruits or spices.
Description
What is Rosehip?
Rosehip is the small, rounded fruit of the wild rose plant, harvested after the blooms have faded. These vibrant red-orange fruits are rich in vitamin C and antioxidants, traditionally used in teas, jams, and brewing. In beer making, they impart a distinct tanginess that complements a variety of flavour profiles, from zesty to floral.
Benefits of Rosehip
- Fresh Flavour Profile: Rosehip skin imparts a light and fruity flavour that can beautifully complement the sweetness of malt and the bitterness of hops.
- Aromatic Character: The fresh aroma of rosehip skin enhances the appeal and complexity of your beer.
- Versatile Use: Suitable for a variety of beer styles, rosehip skin is an exciting and adaptable ingredient for any brewery.
Usage in Beer Brewing
Dried rosehip is ideal for a wide range of beer styles, including:
- Wheat Beer: Adds a fresh and fruity flavour that complements the light malt notes perfectly.
- Belgian Ale: Contributes to a complex flavour profile, blending harmoniously with the fruity and spicy notes of Belgian ales.
- Experimental Brews: Incorporating rosehip skin into experimental beers can create unique and surprising flavour combinations that delight the palate.
How to Use Rosehip
To achieve the best results with rosehip, follow these steps:
- Addition: Add rosehip skin during the last 5-10 minutes of the boil or in secondary fermentation to extract its flavour and aroma without overwhelming the beer.
- Quantity: A general guideline is to use 10-15 grams of rosehip skin per 20 litres of wort, adjusting based on the desired flavour intensity.
- Monitoring: Regularly taste during fermentation to ensure the flavour develops as intended, as rosehip skin can significantly influence the final profile.
History
Rosehips have been cherished for centuries as a natural remedy and flavouring agent. Used by ancient cultures in Europe and Asia, they were prized for their health benefits and culinary versatility. In brewing, rosehips found their way into herbal ales and meads, contributing to their invigorating character.
Key Features
Origin: Wild rose plants, commonly found in Europe, Asia, and North America.
FLAVOUR PROFILE:
- Tart
- Fruity
- Floral
- Herbal
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