Orange Zest Question

[chip82]

For my next brew I want to use some orange zest. But I want the sweetest, orangiest zest out there. My fruit selection is kind of limited in South Dakota. What type of orange, i.e. Clementine or whatever, should I use to get the sweetness?

 

[Vance71975]

For my next brew I want to use some orange zest. But I want the sweetest, orangiest zest out there. My fruit selection is kind of limited in South Dakota. What type of orange, i.e. Clementine or whatever, should I use to get the sweetness?

I would go Valencia if you can get them.

 

[cincyjrod]

Go with anything ORGANIC if possible. It will not contain chemicals on/in the peel, and choose one that is more ripe. I just did a Belgian Wit w\ Orange peel and coriander seed, first sampling was excellent!

Good luck!

 

[dirty_martini]

I just used good ol navel oranges in a recent wit and the orange flavor is huge. .5oz. I would just go to your produce market and try the different oranges and tangerines available. Just dig your nail into the zest and smell the oil and whichever grabs you, use it. That's what I did.

 

[cyclonite]

+1 on plain old navel oranges

I zested a whole navel in addition to the bitter (Curacao) orange peel on a Belgian wit and it came out fantastic - very citrusy, crisp, refreshing. I've also heard that tangelos work really well because they have a crazy amount of oil in the rind (try squeezing one next to a lighter - great fun! ).

 

[BeerLogic]

I've made brews with navel, Seville, and blood orange zest that were very good, and one with kumquats that was fantastic (very easy to use if you can find them - you just drop them in whole).