worterworld
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Any recipes with tamarind? Would greatly appreciate it. Thanks.
worterworld said:I need something to offset the tamarind.
BishopGary said:I was in Los Angeles last fall during LA beer week. I encountered a collaborative brew ( one of the breweries was called Eagle Rock) that was a Saison made with tamarind. The beer was pretty good, and if I remember correctly they used the pulp, seeds, skins in the brew. The tartness of the tamarind really went well with the spiciness given off by the saison yeast.
stvcoburn said:I think anything light will allow the tamarind to overpower the beer, this is potent stuff. I would think something with a strong malt background to compliment the flavor, maybe a brown ale. You can find fresh tamarind or tamarindo in most Latin/Hispanic grocery stores. You can also steep it like tea to pull out the flavors.
This is an interesting conundrum. Yesterday we took some tamarind concentrate from the market and mixed it in with a variety of beers to see how it tasted. It seemed to make beers with heavy hop flavor overly bitter. I thought a Berliner Weiss might work, it did not, just too funky. I just blended in to much in real heavy beers, and some got a metallic flavor. I also expected Old Chub to fare well but it just accentuated a bitter taste that we did not like.
It seems malty beers fared best. Fullers London Pride seemed to take the tamarind flavor better than most. Another surprise was it Goose Island Sumertime where it stood out clearly but did not create off flavors. It seems more research is needed.
@fastricky
You live in NYC. Any Latin grocery market.
What form was the tamarind concentrate in? I don't think I've ever seen that before. Cool test, though.
It came in a jar and I would say it looked most like a chocolate syrup in consistency. We put it in a squeeze bottle and went to a place with a big selection, some people thought we were putting chocolate syrup in the beer and asked what we were doing, others just gave us funny looks.
Bottom line is my brewing partner got it and I do not know where, I will ask. She works professionally developing recipes as a food scientist, so she has all kinds of stuff that she gets when she see's something interesting.
I think I succeeded in attaching an image of the label.
Did you look at the ingredient list? A lot of the indian brands contain salt and other stuff. Id try to find a block of tamarind paste and use that. Much purer flavor...
I agree the lighter beer is required to get a tamarind flavor to show up. Also found it does not go will with strong hop bitterness.Anyone try to make anything yet? For those who didn't get the package, it was basically wet sweet tamarind with seeds. Very sticky, kind of tart. Honestly, I'm not sure the flavor will come through in a beer. We only received 14oz I believe and I'm sure a lot of that weight is the packaging and seeds. I think you would need a light style for any of the flavor to come out.
I used tamarind in a test batch with Lime, which overpowered it, and mango, in which you could still taste the Tamarind. We did not like either of these beers enough to want to do a full 5 gallon batch, so we skipped working further with it. I do not have enough time to bother brewing something I do not think I will like, even if it is for a contest. My local club is doing a contest with a concept of basket ingredients like chopped, and I am much happier with that brew.So have any of these Tamarind beers been brewed yet? I'm friends with a Thai restaurant owner, and she gave me a pack of tamarind paste/pulp and explained how she prepares it for use in sauces (boils and strains to skins/seeds/ excess solids out). I'd love to hear the results from these brew-experiments!
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