Natural Beer Colouring Product

[Bribie G]

I was checking out Cryer Malt site (sponsor of QABC comps coming up) and I see that they supply this product.
Could be really handy for colour adjustments and situations where some colour would be nice but not necessarily too much flavour addition such as some dark milds, Irish Reds etc.
Would this be available to home brewers?

Edit: sounds like the sort of stuff you could keep for ages in the fridge without having to order in half a kilo of spec grains.

 

[felten]

It comes in big tubs like this stuff right? http://www.craftbrewer.com.au/shop/default.asp?CID=117

I haven't seen it anywhere in aus, but if cryer has it then I'm sure you can get it somewhere.

 

[Bribie G]

No, what you are looking at there is little jerries of liquid malt extract. Just happens to be from Germany not Morgans.
The stuff I'm talking about would probably have to be repacked by Craftbrewer or whoever into squeeze bottle to keep in fridge and would probably look something like this:

 

[felten]

NVM I found it on their website, it comes in 5L, 10L or 30L.

 

[Bribie G]

NVM I found it on their website, it comes in 5L, 10L or 30L.

Definitely a repack job then, if it's suitable for splitting up and reselling.

 

[Howlingdog]

Parisian Essence - E150a http://www.ukfoodguide.net/e150.htm -
Link to make http://www.bestrecipes.com.au/recipe/Paris...ence-L8993.html

Got the E150 off a 5 gallon tin during a tour of Fullers a few years ago

 

[MHB]

Sinamar is de-alcoholised concentrated dark beer, so it's been fully fermented, unlike Parisian Essence (dark caramel) as it dilutes it gives the full spectrum of beer colour rather than just diluted brown if that makes sense.

After opening my 5 L jerry of it I stuck in a Campden tablet, gives enough SO₂ (~65 ppm) to protect the Sinamar, but its bugger all by the time you dilute it in the beer.

The speck sheet says:- View attachment Weyermann_SINAMAR_r__spec.pdf

"Use 14g (11.9 ml) of SINAMAR Color Malt Extract to darken 1 hl of beer or wort by 1 EBC;"

So if you wanted to darken 22.5 L of beer by 10 EBC looks like the easy way to do the calculation is to say that 0.119 ml darkens 1 L by 1 EBC.

22.5*10*0.119 = 26.775 mL

Good fun stuff

MHB

 

[Bribie G]

I used to stock Parisian Essence when I ran a LHBS in the 70s in Maryborough. It's basically just caramel IIRC and was used in making gravy. Pom breweries as you say love the stuff. The Cryer stuff is malt (carafa) derived however.
MHB beat me

 

[Bribie G]

At the Weyerman lecture / presentation in Wellington last week, the guy went quite fully into Sinnamar - they also supply a heap of it to the food industry as well. On one Powerpoint slide you could see a little 100 ml (maybe) bottle and I asked if they distributed it in that size. No, that's a sample bottle. I didn't want to hijack the proceedings by going into where I could get one in Australia. However if anyone is reading this and attending the Wey. presentation at the Fox in Melbourne maybe they could ask? Also perhaps ask if Sinnamar is suitable for repackageing by LHBS etc re shelf life and stability?

David Cryer will be there as well (distributor) so would be ideal time to ask. Cheers

 

[benno1973]

Isn't Sinimar just a Carafa Special extract? Handy for extract brewers, but AG brewers can add a small amount of Sarafa Special II or III to their mash to darken it without significant flavour impact? Or do they treat it in a special way to remove the roasty flavours?

 

[Bribie G]

Isn't Sinimar just a Carafa Special extract? Handy for extract brewers, but AG brewers can add a small amount of Sarafa Special II or III to their mash to darken it without significant flavour impact? Or do they treat it in a special way to remove the roasty flavours?

No as MHB pointed out above, Sinamar is de-alcoholised concentrated dark beer, so it's been fully fermented and can therefore be added at any stage, even on kegging I guess.

 

[HoppingMad]

Know very little about Weyermann Sinamar but apparently Chimay use the stuff to keep the colour in their Chimay Red & Blue beer consistent (from sources I've found). It's sposed to be one of the few extracts (possibly the only) that complies with the Reinheitsgebot which is why they use it.

Hopper.

 

[gap]

Know very little about Weyermann Sinamar but apparently Chimay use the stuff to keep the colour in their Chimay Red & Blue beer consistent (from sources I've found). It's sposed to be one of the few extracts (possibly the only) that complies with the Reinheitsgebot which is why they use it.

Hopper.

Why would Chimay worry about Reinheitsgebot ????

Regards

Graeme

 

[benno1973]

No as MHB pointed out above, Sinamar is de-alcoholised concentrated dark beer, so it's been fully fermented and can therefore be added at any stage, even on kegging I guess.

Oh, I see. So it's possible to darken a beer after fermentation to hit style guidelines I guess.

 

[reviled]

Would bog standard food colouring not work?

 

[felten]

Not if you're German

 

[Ross]

At the Weyerman lecture / presentation in Wellington last week, the guy went quite fully into Sinnamar - they also supply a heap of it to the food industry as well. On one Powerpoint slide you could see a little 100 ml (maybe) bottle and I asked if they distributed it in that size. No, that's a sample bottle. I didn't want to hijack the proceedings by going into where I could get one in Australia. However if anyone is reading this and attending the Wey. presentation at the Fox in Melbourne maybe they could ask? Also perhaps ask if Sinnamar is suitable for repackageing by LHBS etc re shelf life and stability?

David Cryer will be there as well (distributor) so would be ideal time to ask. Cheers

Bribie,

We have in stock, just never got round to repacking & putting on the site.
You are welcome to a free sample anytime mate, just ask next time you're in or ordering.

cheers Ross

 

[Bribie G]

Bribie,

We have in stock, just never got round to repacking & putting on the site.
You are welcome to a free sample anytime mate, just ask next time you're in or ordering.

cheers Ross

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