Caramelize citrus first?

[Kolchek]

Adding citrus to beer is nothing new, but has anyone ever caramelized the citrus before adding? I'm thinking that it might add a new twist.
Opinions?

 

[bassist286]

When you say caramelize, what process are you talking about? Are you going to roast the fruit in an oven? Sear it in a pan? Torch it with a blowtorch? Or maybe coat it in sugar and then do any of those processes above? I would be worried about adding to much of the burnt sugar notes to the beer but used sparingly it could be tasty.

 

[Kolchek]

Yeah, I meant roast the fruit in the oven. Not overly "burnt", I was thinking caramelized blood orange might work well in an red.

 

[beermanpete]

Won't carmelizing citrus set the pectin and cause haze problems?

 

[Whatsgoodmiley]

Won't carmelizing citrus set the pectin and cause haze problems?

Pectinase could still be used afterward to avoid the haze right?

 

[bleme]

I've carmelized orange juice by just boiling on the stove. That was for a soda but the principle should still be the same. It was mighty tasty but butt ugly.

 

[Kolchek]

Not really worried about haze... it's all the rage now isn't it?

 

[beermanpete]

Pectinase could still be used afterward to avoid the haze right?

Yes, I suspect so.

 

[Grod1]

Haze is the rage as much as the bird is the word.
i like the idea, do it and please report back.people do it with coriander and coconut i dont see why it wouldn't contribute something unique.

 

[Kolchek]

Will be attempted in the next week or two. Stay tuned...

 

[Kolchek]

Forgot all about this post.
I tried caramelising a couple blood oranges in the oven just to taste before brewing, & it tasted like regular oranges. I didn't bother going through with it.
Instead I did a split batch of a red ipa, half as standard & the other half I added pomegranate juice. It was nice, it added a syrupy sweet-tartness, just as you'd expect pomegranate would. It also added a slight pink hue to the red.
Would definitely do it again, but again not a whole batch.