Deus Ex Mashina
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- Joined
- Feb 26, 2018
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I've got a bunch of fresh Bergamots. I thought of using them for a white beer in place of the classic bitter orange zest as they are also bitter and the flavor might go well with the style.
1) Anything specific I should keep in mind ?
2) is it ok to leave the white part on the zest or is that providing too much bitterness?
3) how to sanitize before addition into fermenter or at bottling? (I though of pasteurizing for like 30 min at 60 degree, to kill bacteria but retain most of the aroma).
Cheers and thanks!
DEM
1) Anything specific I should keep in mind ?
2) is it ok to leave the white part on the zest or is that providing too much bitterness?
3) how to sanitize before addition into fermenter or at bottling? (I though of pasteurizing for like 30 min at 60 degree, to kill bacteria but retain most of the aroma).
Cheers and thanks!
DEM