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This topic contains 1 reply, has 2 voices, and was last updated by  Anonymous 3 years, 5 months ago.

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    Hey gang,

    Allen and I had a sit down at Java Jacks last Friday evening to brainstorm a little on the native Texas brew challenge that was thrown down at the last meeting. From what Allen and I can figure out, there are a few different ways to go about this. We either do:
    1. A corn beer
    2. A sweet potato beer
    3. Or fudge the “native Texas” thing a little and buy some malted brewing grains from . I am personally leaning towards buying some Malt because I like “regular” beers.

    Trouble is, there just isn’t a lot of grain grown in East Texas although one would assume that any beer brewed by the settlers would’ve probably used grain that was trucked in from somewhere. The settlers still made bread, right?!?

    Next, Allen and I think we’d probably be best off with a White Labs Belgian style saison sle yeast (WLP568) simply because it ferments best between 70*-80*F which fits regular household ferm temps this time of year.

    Then comes the issue of hops… We debated this for a bit and couldn’t come to a real conclusion. We’d love to use the fruit of the but neither of us are sure we’ve ever seen one and according to Google, the fruit isn’t ready till October. Or, we could buy/beg/borrow some hops from somewhere and again, fudge an ingredient. Or we could just wait to find hops tree fruit and brew two different batches – one with each bittering agent; hops tree fruit and hops. But again, no consensus.

    Lastly comes the idea of native adjuncts. I suggested that we have access to local honey, pecans, and potentially sassafras root to add some flavor to the beer in the secondary. This may not be necessary, but hey its a thought, right?

    So Allen and I just wanted to throw some ideas out for the everyone to mull over. If you have any feedback, tips, or anything to add, please chime in. It is our sincerest hope that whatever we brew ends up drinkable.


    Jason G



    Beers made from flavored ingredients like sweet potato can be difficult to “amend.” I prefer malted grains, even if fudged. They provide more “tinkering” opportunities. Just saying.

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