MachineShopBrewing
Well-Known Member
Anyone in the Minneapolis area know a good store to buy exotic sugars from? Or, if not, does anyone have a good website to buy them from?
Im going to check out some thai palm sugar and follow suit with a cane and ebel red rye ale in my first rye beer.
I've had no problem dissolving Date Palm sugar, it's really no different than any of the other un processed sugars. I used a lot of it in my Sri Lankin Stout.
I used two cones of it, plus primed with date palm mollasses.
the date sugar was alright, but if I were you I would go with the date molasses. Its the same thing just in syrup for instead of crystallized. No need to dissolve it if its already a liquid. I love the stuff. It reminds me a lot of the D or D2 belgian candi syrup. Similar flavor but just a tad different. After all, its liquid dates.
Coconut palm sugar is really good too. So far those 2 have been my favorites to use other than D2.
Just curious what are you generally using them in,Belgians?
Just curious what are you generally using them in,Belgians?
I believe jaggery is a blend of sugarcane and coconut palm sugar, not date palm sugar.
I like that you have a sri lankin inspired stout. I made a belgian tripel inspired by asian flavors and used jaggery as my sugar adjunct along with szechuan peppercorns and coriander. Turned out pretty tasty.
Jaggery is made of the products of both sugarcane and the palm tree. The sugar made from the sap of the date palm is both more prized and less commonly available outside of the regions where it is made. The sago palm and coconut palm are also now tapped for producing jaggery in West Bengal, South India, Pakistan, and Sri Lanka. In Sri Lanka, syrup extracts from Caryota urens tree is widely used for jaggery production. This is considered as the best quality jaggery available in local market and they give it higher value than the product coming from other sources.
All types of the sugar come in blocks or pastes of solidified concentrated sugar syrup heated to 200°C. Traditionally, the syrup is made by boiling raw sugarcane juice or palm sap in a large shallow round-bottom vessel.
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