I never said don't do it. I'm just putting out there what Zima is. Knowing exactly what you are trying to make may help you decide if you want to make it at all.
I think I basically said the same thing.
I never said don't do it. I'm just putting out there what Zima is. Knowing exactly what you are trying to make may help you decide if you want to make it at all.
They can call it whatever they want for marketing purposes. It is fermented malt beverage that has the color and flavor stripped from it. That makes it vodka cut down with water. Then add some flavour after the filtering.
So basically, if you take vodka, carbonated water, and some lemon/lime type flavouring, you will make 'classic' Zima.
If one could make a "good" malternative, I am sure you would impress even the skeptics.
Yes you most likely did. You just sorta lost me at the crust.lol
What other types of starches could be used to form a base?
What about a combination of domestic 2-row, wheat malt (maybe 25% each) and rice (50%) to form the fermentables? Keep fermentation temperatures low to limit esters and any fusel production. Use a real clean yeast, then filter the hell out of the end product.
I've just looked at a few Zima sites...They keep referring to it as a Malt beverage...I'm thinking for the sake of the challenge that (and semantics ) Malt Has to predominate in the ingredients in order to be considered a malt beverage.
If rice is in the majority than it's not a Malt beverage is it?
Can it be done with a ratio of 2/3 malt to 1/3 rice?
I now declare myself the reich-marshal of ZIMAheitsgebot!
I'm going to disagree with your semantic interpretation. My impression of these kinds of beverages - and I can't tell you specifically where this arose from - was that the "malt" component of it was very small.
Actually, here's a thread with some info...
I'll throw down, and define one rule; 50% malt (including wheat, etc.) Flavor it, backsweeten, whatever you think is appropriate.
We'll take a crack at making something drinkable, and do a swap in a couple months.
I consider this whole thing to be a complete failure unless I see a Bacon Zima attempt.
Malternative...I like it! It's even better than "spork."
Speaking of challenges, didn't a bunch of hbt'ers decide they were going to attempt to brew a Bud clone? I wonder if it ever happened.
Revvy, I have brewed a bud clone, it came out well. I have also done miller lite and it came out tasting like miller light. I can lager fairly consistently at this point and to prove it I can point at my kegerator which at this point holds a pilsner urquel clone. As of right now I can proudly say that lagering is a skill in my arsenal.
Why would you say that? This is one project that is taylor made for extract brewers.I don't do AG yet so it would definitely be an effort in futility.
Why would you say that? This is one project that is taylor made for extract brewers.
Why would you say that? This is one project that is taylor made for extract brewers.
Malt beverage. A beverage made by the alcoholic fermentation of an infusion or decoction, or combination of both, in potable brewing water, of malted barley with hops, or their parts, or their products, and with or without other malted cereals, and with or without the addition of unmalted or prepared cereals, other carbohydrates or products prepared therefrom, and with or without the addition of carbon dioxide, and with or without other wholesome products suitable for human food consumption. Standards applying to the use of processing methods and flavors in malt beverage production appear in §7.11.
(7) Any statement, design, device, or representation that tends to create a false or misleading impression that the malt beverage contains distilled spirits or is a distilled spirits product. This paragraph does not prohibit the following on malt beverage labels:
(i) A truthful and accurate statement of alcohol content, in conformity with §7.71;
(ii) The use of a brand name of a distilled spirits product as a malt beverage brand name, provided that the overall label does not present a misleading impression about the identity of the product; or
(iii) The use of a cocktail name as a brand name or fanciful name of a malt beverage, provided that the overall label does not present a misleading impression about the identity of the product.
You can buy rice syrup/extract that will work fine. I'd say you may even get away with a fair bit of corn sugar. Depending on what you expect to accomplish.
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