j_narbrew

Recipes 

i just had my first kumkwat. i think using kumkwats in beer (probably wheat beer) would be great. how would one go about putting kumkwats in beer?

Rick500

Recipes 

The best part of kumquats is the rind. Maybe you could use the zest.

ArcaneXor

Recipes 

The zest would probably be wonderful in a tart witbier or some other wheat ale. As for the fruit itself, citrus fruits don't usually ferment very well, resembling vomit more often than not after the yeast are done with them. You could try serving the beer with a fresh kumquat on the side or experiment with squeezing just a little bit of juice into the beer just before drinking.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3

passedpawn

Recipes 

I just made a wit with the zest from 2 oranges (off neighbors tree). Tastes great. This was a 10g batch. It might be a blue moon clone (I need to get one and see).

If you don't know, the "zest" simply means using a fine grater and taking the very outer layer off the fruit. You don't take any of the underlying white pith, nor any of the fruit. Maybe 1/2" mm of the outer skin.

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Nag Champa FTW. Mmmm.