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Old 12-10-2012, 05:26 AM   #1
Apr 2010
Kathmandu, nepal
Posts: 1

Hi All,

We are collective from Kathmandu, Nepal that likes making things. We recently decided to brew beer but ran into all kinds of issues (glass carboy's are mad expensive here in Nepal, beer yeast is not readily available... so we'd be doing wild brews by default, and of course we'd have to do all grain by default... and also malt our own grains). While building up all those skills we though we'd go for the low hanging fruit and brew a traditional rice beer. We'd love ideas on how to mess with this recipe based on western techniques (the addition of fruit as in a lambic is interesting to us).

We've put the details on our blog along with photos

(i did not see any guidelines forbidding outside links and did not want to do double work. but I can put more details in here if that is more appropriate. let me know in the comments or with a pm)

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Old 12-10-2012, 09:33 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,236
Liked 255 Times on 169 Posts

Always cool to see what homebrewers around the world are doing!

I brewed a sake a few years ago, sounds like a somewhat similar process (no leaves in mine though). Didn’t try to add fruit either.

If you want the sweetness of the fruit to remain you’ll need to kill the yeast (pasteurize) the rice beer before adding it. If you want the sugars of the fruit to ferment, you can add it (whole, juice, puree, dried etc.) after the initial fermentation is mostly complete.

Good luck!
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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