Mead with Pear, Vanilla, and Chai Masala | Cattle Battle 2022
Вставка
- Опубліковано 21 лип 2022
- We just wrapped up Mead Stampede 2022! One of our categories was judged by flavor alone: CATTLE BATTLE. It was a pear chai vanilla mead challenge - and here's how we brewed our official Cattle Battle Mead!
Man Made Mead: / manmademead
FaeWood Mead: / faewoodmead
Get the shirt (there are two designs and several shirt styles):
dointhemostbrewing.myspreadsh...
Cattle Battle: Mead Stampede organizers brewed up a special batch of mead featuring: pears, chai, vanilla, and honey. Here’s the challenge: we gave you the ingredients, but not the recipe. You had to brew with these ingredients - trying your best to guess what the challenge mead tasted like. The entry that was the closest in flavor to the official brew was declared the winner! This category was open to all entrants and judged with a standard score sheet.
Was the pear in primary or secondary? Heavy chai or light? Vanilla beans, paste, or extract? What strength - hydromel, standard, or sack?
Join this channel to get access to perks:
/ @dointhemost
Patreon: / dointhemost
Website: dointhemost.org
Discord: discord.dointhemost.org
Insta: / dointhemostok
Twitch: / dointhemostok
Mail us stuff
PO Box 162
Oklahoma City, OK 73101
#cattlebattle #meadstampede #mead - Навчання та стиль
Every time I hear you say "cattle battle" it brings me back to Dr. Seuss's "when Tweedle Beatles battle in a pale with a paddle" 😂😂😂
Dudes, I scored a 41! Man if I had just cleared mine I bet I would’ve been in the running. Y’all are right about the chai cuz I used some of the good stuff.
Well done! There were definitely some impressive entries in the category!
The execution based comp is really a cool idea. Also, thanks to you both for helping me improve a lot. I’m gonna try another round or two for next year
Awesome! Happy brewing, friend!
Oh man I was way off on how I did mine. I think mine was the licorice you were talking about. Garrett and Tony wrote anise heavy. So I took half juice half brewed tea and honey for primary. Then in secondary put Frozen and thawed pears. Once that stoppped refermenting I racked and stabilized and used more chai spices in and the vanilla bean. This is where I went wrong. I forgot about it for 6 weeks. My dad died and I just forgot to rack it off when I was supposed to.
So when I went to rack it finally it was SUPER spicy and overwhelming. So I used more pear juice to backsweeten along with honey. I knew it was spice heavy, so I was trying to bring the pear back a tad. I guess I did that somewhat as they both wrote they could taste pear but needed more and less spice. Lol
I like spice heavy so I am not mad about the bottles I have left. I plan to have it for Thanksgiving/Christmas mulled, I think.
I scored 36.5. I actually plan to do this one again cause like I said I like spices a lot. I will definitely take all the feedback into consideration, and cut down on spice time!!!
So sorry to hear about your father… Totally understand how that could throw off your brewing chores. I do agree that this is a fun combo, I’d be interested in dialing in something that is more of a hydromel strength but drinks nice in a warm mug.
@@DointheMost thank you. That is what I was going for a hydromel strength with a nice mouth feel to have Christmas in a cup :) hoping a little age will settle and meld the flavors. Mine ended right at 8.5%, perfect pre turkey strength.
I ended up not entering my attempt because it was incredibly thin and unpleasant. I used celestial seasonings bengal spice tea and threw 3 pounds of pears in primary. Pears are so delicate that I will only throw that shit in secondary from now on. Very cool competition nonetheless.
Yeah I’ve had mixed experience with pear ferments. I think our method of getting the pear in there right before bottling was probably advantageous to retaining some of the fruit flavor, but I would be interested in doing it again with all pear juice in primary (using pear juice to create the tea also).
@@DointheMost I've started adding fruits/flavoring in my bottling process as well. Definitely retains the expected flavor better in my experience.
This is giving le ideas… Belgium produces A LOT of pears and as a result, a traditional spread we not only use on bread for breakfast but also use as an ingredient in savory sauces and desserts is ‘pear syrup’ which mostly consists of pear juice boiled down so heavily you can almost cut ut with a knife. It’s so thick it doesn’t run. It contains loads of pectins so it wouldn’t clear unless I used a crapload pectic enzyme but could make an extremely interesting brew. Either that, or an absolute disaster. Might be fun to find out.
Yet another thing to put on my to-brew list. Sigh. LOL
I couldn't enter this year due to my moving soon (didn't want any full bottles or vessels to move). I had a braggot that I was going to submit, but it wound up being bland, and just oddly bitter. The first batch was so good too.
I hope you enter next year! We definitely could’ve used more braggot entries.
Pretty cool recipe! I love all of these projects!
Cheers!
I am making one using Vanilla Chai. Gourmet Loose Leaf All Natural Chai Tea and going to double the pear per your suggestion.
This was awesome! I want to be in the next one... and let me know if you're ever (for whatever reason) in the Indianapolis area! I'll be going to Mazer Cup in Kansas City this year. Any chance you'll be there?
My process was different, I ended up calling it a honey spiced pear cider just because it made more sense to my audience. Mine was flabby: I genuinely believe dried pears and lactose would have greatly improved my version.
Didn’t love mine, sitting on dried pears and more chai right now. I for sure didn’t do this like you did.
Hope it turns out drinkable at least!
This is Jay Drewry I’d be interested in sharing how I made mine. I also used an expensive chai, but put mine in secondary.
Would balck tea work for the tannin since you have a masala flavoring?
So when you sanitize carboys and bottles it's okay to have star san foam in there?