I have kind of a thing with blood oranges, and every year during those 18-days when they’re available (seriously it feels like it’s that short), I try to stock up as much as possible — including making some kind of blood orange beer. The first was a Chocolate Blood Orange Stout, followed by a hefeweizen, and then an IPA (whose recipe I sadly did not record).
White IPAs (basically a hybrid of a witbier/white ale and an IPA) are all the rage this year in the craft beer world, so I decided to jump on the bandwagon and create a Blood Orange White IPA. I based this on the Northern Brewer Witbier kit but replaced the hops bill with 1oz of Columbus for the full 60 minute boil, followed by 1oz of Cascade, 1oz of Citra, and 1oz of Centennial in the last ten minutes. I used the roasted peels of 6 blood oranges (removing as much white rind as possible), and boiled their pulp in water and added the juices to the wort.
If nothing else, I guarantee that it’ll look a purrty color.
Unfortunately, “Blood Orange White IPA” is kind of a clumsy name — it doesn’t really make sense to have orange AND white in the title, ya know? So I took to Facebook to ask my friends for suggestions, and rounded up my favorites in the poll below. Make your voice heard!…for the beer that goes in my belly (don’t worry, I’m willing to share).
Here’s the full Mass Hands article, focusing on me as a homebrewer. The project overall is meant to be an interactive/new media exploration of handcrafted work that still thrives in Massachusetts.
(Personally, I wish I had a worn a t-shirt that more flattered my figure in the opening photograph, or at least that they had chosen a less-awkward picture of me, but you know what they say: Magneto was Right)
I’ve been falling behind a bit on my homebrewing (it seems that life’s been getting in the way), but I’m finally back on track. And to celebrate, I just brewed a blood orange hefeweizen. I had the impetus to make one late last spring, until I discovered that I had already missed blood orange season (It’s a shame that the season for something so delicious only lasts for 2 months in the winter). The recipe was an adaptation of a Honey Wheat Ale kit from Barleycorn’s Craft Brew in Natick, combined with a friend’s suggestion for the blood oranges.
Yes — that’s a pot full of blood orange juice on the left. AWESOME.
This was my first time visiting Barleycorn’s, and they were fantastic — much better than the arrogant beersnobs that run Modern Homebrew in Cambridge (Imagine Comic Book Guy from The Simpsons. Now imagine he runs a homebrew store instead. “Extract brew? Ugh. Why don’t you just like, sparge at 275 Fahrenheit?” I HATE YOU). If you’re looking to get into homebrewing (and have access to a car), I suggest you check them out.