My first try, using materials from Home Brew Fetish in Bandera St., used only the mesquite as the ingredient. The yeast did her thing and so did the mesquite flour, the end product is a beer worth of the Vikings, strong, woody, past new, taste and smell. 3 Home Brew hombres, did not care for it either. Need to use a beer formula and flavor it with mesquite flour.
As soon as I get it done will tell you about it.
II Trial
Used American Light from Iron Master ID IP142AG product of UK in came in a 64 oz can. I added my mesquite flour to it and my final Brix was 15, after 8 days at 70-74 degrees it came down to 7.5 degrees Brix. I used a spoon full of mesquite flour per bottle. After a week the product is drinkable although strong and with a significant presence, very light amount of head from secondary fermentation.
I did get asked for seconds this time.
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The Mesquite tree
Many strong roots
About Me
- George Bain
- M.S in Microbiology, Wichita State University 1959. Worked for Pet Milk and H.J.Heinz (Mexico), and since 1973 retired consultant for food and feed industries.
4 comments:
Bravo for your mesquite page!
I am from the desert near the Colorado River in SW AZ. I live in the big city of Tempe now.
A couple years ago I tried to make some mesquite alcohol. I boiled down the pods to a syrup and tried a few fermentations.
Unfortunately, I developed a head-to-toe rash for 3 months. Going out to Austin to visit a buddy in July during that time wasn't the best of ideas either. Ha. It's a little more humid there than here.
I stopped in at the Alamo on the way there, though. That is an amazing place. Except for the basketball team, I'd be surprised if anyone from AZ didn't like San Antonio:-)
Anyway, I am pretty certain the allergy was from the dust on the mesquite, and am probably going to risk another alcohol experiment.
After a few tries with sake and soy sauce (which I did with pinto beans instead of soy beans since everyone knows pinto beans are better than soy beans...) I think a good effort might be made using molds which break down the starches in the mesquite. This may lead to more fermentable sugars. But that is a guess.
My coworker should be able to get me a bag or ten of bean pods in a month or so. But I may bleach them first just to be safe...
Well did you get your beans? how was the brew, take a look at the washing and drying procedure of mine, it does include chlorine.
Do not know why is so hard to talk petrochemical people into looking at the potential of the mesquite.
Best luck to you
George
I have made a mesquite strong ale and a mesquite bean barley wine, both were made by boiling the pods down to a syrup (1025 gravity) and adding that syrup to the wort in the last 10 min as an adjunct, it adds a small amount of sugar and a unique carmel/shitake mushroom flavor to a strong beer. lots of hops and lots of malt are needed to stand up to the mesquite. My wife loves the beer that is produced, me too.
Like your method better than mine, added mesquite meal directly to the mixture at the beginning, have had from beer people, a couple of likes and a couple of dislikes.
Entered a contest with Sam's beers but they are just starting, getting my shoulder in shape in case they ask for meal, have about 50 lbs of beans in cocoons of plastic bags after washing/sanitizing and drying.
Just added a site of soap making http://www.awildsoapbar.com
folks, try them.
Also have the reference of the folks in Tucson, which I imagine you know, they have bought 3 mills in the last 2 years, glad they are doing good.
No luck yet on finding the sugar daddy for the project, but keep looking.
Saludos salud suerte
George
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