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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Sake / Double IPA Hybrid
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Old 05-09-2013, 03:55 AM   #1
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Default Sake / Double IPA Hybrid

I'm betting I'm not the only person intrigued by this.

Source: http://www.shankennewsdaily.com/inde...or-may-7-2013/

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Millers Falls, Massachusetts-based Element Brewing Co. has released a new gluten-free beer, Plasma. Billed as a strong IPA combined with a saké, Plasma (9.33% abv) is brewed with brown rice, malted millet, malted buckwheat and Aramis hops. It’s available now on draft at select bars in Massachusetts, and is slated to be rolled out across other New England states and New York in the coming months. Element will also roll it out in 750-ml. bottles early this summer. Plasma joins a lineup of year-rounds Extra Special Oak, Red Giant and Dark Element, as well as four seasonal Interval Ales.
More info: http://www.tauntongazette.com/dining...the-beer-world

Has anyone got experience brewing sake? Do you mind providing some tips?
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Old 05-09-2013, 01:10 PM   #2
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Man, I feel like in PA I'm stuck in between the craft GF beer movement. Oregon and now MA!

I don't know anything about sake, I've never had it. But I am interested too.

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Old 05-09-2013, 01:19 PM   #3
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http://www.taylor-madeak.org/index.p...-taylor-made-g

One method of making delicious delicious sake. I have made 4 batches so far and i plan on continuing to make it.

A sake infused IPA does sound pretty interesting. I may mix a glass of my IPA with some sake to try it out.
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Old 05-09-2013, 03:59 PM   #4
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I always get plum like flavors from sake. Sake can vary almost as much as grape wine. Not sure what type of sake they use. I would try it but, I don't know that I want plum in my ipa. I'm going to see if I can get a bottle. Assuming it comes as close as new york.

Selling a gluten free beer/ wine hybrid would be hell in pa. You would have to sell it by the case to make money (its most likely just in 6ers) and it would have to meet certain percentages of malt and must. Its a bitch for seagrams to sell their wine coolers in pa.

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Old 05-09-2013, 04:00 PM   #5
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Haha. Bit of a rant.

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Old 05-09-2013, 08:33 PM   #6
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There is actually an awesome sake thread in the wine forum. One for Chinese rice wine too.

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Old 05-10-2013, 12:12 AM   #7
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So, just poured a glass of Hoppiness is an IPA and added a generous bit of sake. I have amarillo and simcoe dry hopping in the keg and they overpower any flavor added by the sake. There is a bit of an alcoholic kick on the aftertaste and it definitely has the 21% alcohol effects of the sake. I'm kinda losing my train of thought here, i think i will keep my IPA and sake separate as i enjoy the flavors of the sake on their own.

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Old 05-10-2013, 12:33 AM   #8
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I use the taylor made ak instuctions for my sake, and even tried this on a straight sorgum batch once, but it got a bit moldy.

I wonder if they brew it separately, or brew it all like they would sake. I would think the latter. I considered doing it this way but haven't made another koji batch yet.

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Old 05-10-2013, 12:48 PM   #9
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Quote:
Originally Posted by 5oBrewing View Post
So, just poured a glass of Hoppiness is an IPA and added a generous bit of sake. I have amarillo and simcoe dry hopping in the keg and they overpower any flavor added by the sake. There is a bit of an alcoholic kick on the aftertaste and it definitely has the 21% alcohol effects of the sake. I'm kinda losing my train of thought here, i think i will keep my IPA and sake separate as i enjoy the flavors of the sake on their own.
Thanks for your experimentation. I'm hoping someone gets their hands on this to provide a review.
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http://gfhomebrewing.blogspot.com/

Drinking: Hopped Honey IPA
Fermenting: 2 Ciders with S-33 Yeast, Summer Pale Ale and a West Coast IPA
Planning: Belgian Triple, Blood Orange Wit and American IPA

All gluten free.

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Old 05-10-2013, 06:10 PM   #10
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Beer advocate has 2 reviews last I checked. Its goning to be a few months till anyone can get it outside their state.

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