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c1377 · 10-16-2008, 04:16 AM

I had a bottle of Xingu Black Beer in my latest pick-a-six from my LBHS.
I liked it so much I went and got a six-pack of it the next day.
I'll have an open slot Nov 16, and I want to brew this beer.

The bottle says that its from Jacarel, SP - Brasil (imported by Eurobrew, INC.)

I found one reference to a Xingu Clone here on the forums but I don't know which "Clone Brews" book is being referred to.

or

Quote:

Originally Posted by boo boo

there is a clone recipie for that beer in clone brews. A lager 5.8% abv, ibu 23, srm 110. The origional is brewed by Cervjaria Sul Brasileira Ltd., Toledo, Brazil.

I would be quite pleased if someone would post the recipe and identify the author/book they got it from.

And for everyone else:

Quote:

XINGU

EXPLORE
THE HEART
OF DARKNESS

An opaque, full-bodied black lager with mild bitterness. Extravagant treacle and anise aromas. Rich and creamy, well balanced sweet notes and hints of tartness with exceptional mouthfeel, in two words: Black Silk
Imported from Exotic Brazil
Available in most states in 22 ounce and 12 ounce bottles. Please contact us for a distributor near you. info@amazonbeer.com

91 points -Exceptional-
Beverage Testing Institute 1999:
Tastings.com Home Page

Quote:

Xingu - Black Beer from Brazil - Favorite Hard-to-Find Beers - Epinions.com
Xingu - Black Beer from Brazil
Jul 24 '01

The Bottom Line A full-flavored, premium black lager that is surprisingly smooth and rich. Despite its dark, ominious appearance, this beer is very easy on the palate and quite enjoyable. Highly recommended.

Xingu - pronounced shin-goo' -- is a tributary of the mighty Amazon River. It is also the name of an exotic, all natural beer that is the fourth largest selling brand in the South American continent.

Xingu Black Beer
--------------------------------------------------
This beer is brewed by Cervejaria Cacador in the city of Toledo, state of Paraná, Brazil. It is a 5% alcohol by volume black lager beer that is brewed as a kind of homage to an ancient style of beer brewed by the Amazonian peoples who made beer using manioc root (a starch; staple food that is eaten like a potato) or dark roasted corn. Fermentation was achieved spontaneously via wild yeasts.

Well, that was in the old days. Today, this beer is brewed using traditional Reinheitsgebot ingredients: barley, hops, water and yeast.

The beer itself pours with a very dark brown -- indeed almost black -- color and is virtually opaque. A rocky, brown-colored, thick foam head is produced during the pour that long lingering in the glass. The dark color of the beer is produced by black-roasting malts from the South American grown barley. The roasted malts give this beer its coffee, molasses and licorice aromas. Hop varieties used are Hallertau and Yakima. I must say that this beer was very much like the black German lager Köstritzer Schwarzbier -- although I found it to be silkier and smoother in texture and mouthfeel. The finish was very similar to a dark beer I've tried in recent months from Australia -- Old Australia Stout -- sweet and malty, and having a mild level of bitterness.

**claphamsa** · 10-17-2008, 01:28 AM

This beer is the bombshizzle! I hope someone posts a recpie!

Teddi Brewski · 10-17-2008, 01:45 AM

I had Xingu a long time ago in my "gotta try every exotic beer phase," and remember liking it... a LOT! I should try it again and see if it comes anywhere near my memory of it. I remember it having a really nice butterscotch flavor. Hopefully someone posts a recipe cuz I might like to give it a whirl.

stuartm · 10-17-2008, 01:51 AM

I, too, am a fan of Xingu. It's one of those beers that's great for experienced beer drinkers but also beginners as it's not the typical "dark" beer (read stout). I would love to find a recipe for this as well.

phissionkorps · 10-17-2008, 01:56 AM

Google is your friend
http://www.free90free.com/peshchat/viewtopic.php?t=1939&sid=7df8fe7ed6d5f4ae012081aab 3a83473

I've never tried this beer, but wanted to for a while. When I first saw it I thought it was Chinese and immediately had 0 desire to try it (since Asian beers are usually not very good), but after finding out it was from Brazil I've wanted to give it a try.

Bongofury · 10-17-2008, 02:53 AM

It is in the Clone Beer book (hint: not the north america one). I can post a recipe when I get a second if there is still interest.

stuartm · 10-17-2008, 07:47 AM

Quote:

Originally Posted by Bongofury

It is in the Clone Beer book (hint: not the north america one). I can post a recipe when I get a second if there is still interest.

I'd appreciate it.

TIA

c1377 · 10-17-2008, 12:53 PM

Quote:

Originally Posted by Bongofury

It is in the Clone Beer book (hint: not the north america one). I can post a recipe when I get a second if there is still interest.

please do,
thanks

**Reverend JC** · 10-17-2008, 01:25 PM

I just had one of these last night.

Very malty sweet.

I do not know where to locate the recipe but im guessing there is a fair amount of munich malt in there.

phissionkorps · 10-17-2008, 02:12 PM

Did everyone miss the link I posted? Its a slight tweak on the recipe from that book.