At long last, let’s drink some beers — err…or… kombucha beers!
The first glass on the left is a souvenir from Beaverton Brewery in London, England. They make some really great beers and the owner is the son of Robert Plant! In that glass is my final product from combining Wort + Kombucha + Ale yeast (approx 3:1 ratio of wort:sour kombucha). This one tastes very hoppy with long lingering bitterness. The citra hop is known for its tropical fruit and citrus aromas, especially grapefruit, melon, lime, and passion fruit. Definitely one of my favourite hops. Though the earthiness is nice, the bitterness could be a more subtle. Note to reduce early boil hops in future brew. There is good balance between sweetness from the wort and sugar with the tartness and funk of the kombucha. Upon further tasting, lovely grassy notes also pop up. My friends who like hoppy beers really dig this one. Wonderful bright beer-kombucha.
The glass on the right is from Muskoka Brewery. My friend who owns a bar gave me six of these! I created this concoction from Wort + Ale yeast fermented for one week, then blended with fresh kombucha (tart, but not overly sour) for a 3 week secondary fermentation. Wort to kombucha ratio of approx 1:1 (to be exact, it would be 13:10). This brew is very, very dry, and surprisingly not that sour, nor that hoppy. Since this is close to a 50/50 blend of wort + kombucha, stronger characteristic were tamed, and tartness was also milder as fresher kombucha was used in this brew. I noticed that there was strong yeast activity when the kombucha was introduced for secondary fermentation. This blend tastes like a dry white wine with a touch of dry cider. I would like to try to make this kombucha-beer again with saison yeast. Saison yeast brings out some spicy and lemony characteristics and would work nicely with the kombucha.
The glass in the centre is from Bellwoods Brewery. I love their beers! This glass holds my Kombucha + Ale yeast brew. I wanted to elevate my kombucha to an adult drink, so I figure I should give it an adult glass. Ha. Everything also tastes better in a stem glass. This one is the most sour of the three. It’s generally an alcoholic version of kombucha. It tastes like a sour white wine, with a dose of lemony apple cider, and some funky notes. My boyfriend raved about this one, saying that I could get rich with this brew by reaching out to celiacs and health practitioners alike with an alcoholic kombucha. Hmmm… maybe?
WHOA, GETTING DRUNK MAKING THESE TASTING NOTES!
I still have yet to mention my Wort + Scoby and Wort + Kombucha + Scoby experiments. I sampled both brews, and though they were both very sour from the scoby, they just didn’t taste finished. The scoby’s yeast and bacteria is meant to digest and work with more simple sugars rather than the complex sugars found in wort. Even though both brews don’t need to be any more sour, I want to age them both a bit longer. So, I removed the scobys and closed up the fermentation vessels. I also feel they need something else as well to make them more interesting. I just picked up the ingredients on Friday — hush hush, it’s a secret until my next entry 😉