Maple flavor questions.

[Jaeger]

OK, how do you guys get maple flavor into beer? I was talking to friends about making a maple beer but using maple syrup is very hit and miss.

Maple syrup, used too early in the process will just ferment out, leaving a rather dry beer. Used at priming can be hit and miss and may place a limit on aging the beer.

Has anyone experimented with using something like sugar maple wood chips? I would think it would just cut out the middle man. Throw them in during a secondary fermentation and let it ride for a few weeks or so. Let me know your thoughts.

Andrew

 

[bigplunkett]

Ive never done it but you could try maple wood like you would oak.

 

[porterpounder]

Fenugreek. An herb that basically gives the maple flavor to commercial syrups. Not exactly like real maple, but pretty darn close. The other option is to use maple sap as your base liquor, but then you have to tap and or find it somewhere.

 

[bucketnative]

How about priming with maple syrup... if you're bottling.

 

[BlueHouseBrewhaus]

A combination of maple syrup and fenugreek might work. I've never used fenugreek but I have heard of its maple-like quality.

First, the secret to maple syrup is to use the darkest, least refined syrup. This used to be Grade B or even C but in the new grading system, look for Very Dark, Strong Taste or even Processing Grade. The darker the syrup, the more "impurities" it will have. These impurities will help give maple flavor that won't ferment away.

I have added syrup (heated to just short of boiling first) to the fermenter after primary fermentation and then also bottled with it. Adding to the fermenter will kick off a secondary fermentation so be sure to let it fully ferment out before bottling. Be aware that maple syrup mostly gives a woody/nutty flavor with just a hint of maple. Adding a little cinnamon/nutmeg tincture can help accentuate the maple.

 

[oceanic_brew]

I did a barely wine that I got the recipe for from HBT it's called water into barelywine. It called for two cans of low grade maple syrup added at end of boil. Even at that strength of beer the maple still came through pretty well.

Apparently you want low grade since the higher quality syrup is more refined and will leave less actual maple flavor behind. I could source multiple places that say this if I would be bothered. It worked for me.

 

[Braufessor]

I have one beer that I try to get "maple" into.... it is a RIS. I use Maple flavored coffee - jump the finished beer onto some coarse crushed beans for 8-12 hours and then jump to serving keg. Obviously, this only works if you also want coffee flavor in the beer.

I would generally try to find some kind of extract probably. I don't think syrup, sap, etc. is generally going to get you where you want to go as it ferments out.

 

[woo_pig]

Dont use the extract. I ruined 5 gallons of some pretty tasty brown ale.

 

[Jaeger]

For fenugreek, do you guys use seeds or leaves?