Colorado Spruce Sake

Colorado Spruce Sake

The first sake made under this new project name took me into looking at the spruce beers produced around town and ice creams made in the north west. I was interested in exploring how this ingredient could accentuate varying sake flavors. I used Calrose rice, a combination of Wyeast sake yeast and dry 901, and Rocky Mountain spruce tips. The spruce tips were introduced in several instances during the brewing process. I added them to the initial rice steaming process, again during secondary fermentation, and finally as a 24 hour tea. It fermented a bit harder than expected (good yeast) and went a bit high on the abv, but turned out well. I was hoping to bring out some of the lemongrass flavors, but there was less than I would have liked, but first tries are all about learning. I’ll definitely try this one again. 3/5

Starting the Gin Barrel Sake

Starting the Gin Barrel Sake

First North American Sake Brewers Conference

First North American Sake Brewers Conference

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