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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through January 11, 2005 * Jaggery - gur - date palm sugar < Previous Next >

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Joel Gallihue
Member
Username: Gallibrew

Post Number: 123
Registered: 02-2003
Posted on Monday, January 03, 2005 - 03:58 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Randy has me going now. I went to the Indian market looking for this stuff to try his radical brewing ideas. The man assured me the stuff was not from cane ... but date palm sugar. Big adventure ... store had very bold mice. Anyone try this stuff yet?
Joel
 

Joel Gallihue
Member
Username: Gallibrew

Post Number: 124
Registered: 02-2003
Posted on Monday, January 03, 2005 - 04:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

RateBeer Devotion Ale seems interesting:
Anyone make it?

5 gal.
10 lbs British two row pale ale malt
2 lbs malted wheat
2 lb vienna malt
1 lb crystal malt
1 lb jaggery or candi sugar

2 oz Saaz hops or to about 20-25 IBU

Belgian yeast of your choice.
Spices, finishing hops, secondary additions, etc are up to the user.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 1650
Registered: 01-2002
Posted on Monday, January 03, 2005 - 04:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've never brewed with them, but dates have the highest sugar content of all non-dried fruits, typically about 48-50 percent. Among dried fruits, raisins are 54-55 percent sugar.

As for jaggery sugar, I wouldn't expect much flavor but a lot of fermentability, much like other brewing sugars.
 

Joe Alf
Member
Username: Joea

Post Number: 235
Registered: 08-2003
Posted on Monday, January 03, 2005 - 10:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think theat jaggery sugar comes from either the nypa palm[nypa frutecens] or most likely the black sugar palm[arenga pinnata].
The sugar is not from the fruit but is drained from the inflourescence. The flowerstalk is pounded and a bucket hung under it to gather the sap. A typical palm can yield several gallons a day. This is also done to the Palmyra palm[Borrassus flabellifer],the sap can be drunk fresh and is known as a very healthy breakfast,if left out in the open air till afternoon it becomes a very strong cocktail.
Leaving it out like this has at times been outlawed and the palms cut down.
I have both these palms in my collection,but have yet to try palm sugar in brewing.
 

Jordan West
Junior Member
Username: Buck_dich

Post Number: 62
Registered: 09-2003
Posted on Thursday, January 06, 2005 - 08:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've made the RateBeer devotion ale with geat success! Jaggery (palm sugar) is a very unique sugar though. Comes in a dense brick, dark brown color with a licorice/molasses like taste and smell. For the Devotion ale I used trappist ale yeast and spiced with cardamom, chamomile and eucalyptis (to be original).