How does camel dung contribute to the flavour profile of the beer?

Question

Accepted Answer

Camel Dung's Contribution to Beer Flavour

Camel dung from the Humpalicious farm is utilised in the brewing process at Robe Town Brewery to impart a smoky character to their "Holy Smokes" porter. The dung is used to smoke the malt, which is a crucial step in developing the beer's distinctive flavour profile. This method results in a beer described as "rich, dark and very smokey."
Smoking the Malt

The process involves using the dung of camels raised on the Humpalicious farm to smoke the malt. This is a specific technique employed by Robe Town Brewery to achieve a particular taste for their porter. The malt, a key ingredient in beer production, absorbs the smoky essence during this phase.
Flavour Description and Brewer's Comments

The resulting "Holy Smokes" porter is marketed as a "rich, dark and very smokey" beverage. While the use of dung might suggest an unpleasant taste, the brewer, Maris Biezaitis, clarified that the beer "doesn’t really taste like dung." Instead, he noted that the flavour profile is more akin to that of peat-smoked malt, resulting in a distinctly smoky beer.
Alcohol Content and Overall Profile

The "Holy Smokes" porter is a strong beer, with an alcohol volume of 8.2 per cent. Its flavour is intentionally robust, with the smokiness derived from the dung-smoked malt contributing significantly to its overall character. This makes it a unique offering, distinguishing it from other porters on the market.

Reading history

Hide →

This history is cleared when the page is closed.

How does camel dung contribute to the flavour profile of the beer?

Loading

Was this article helpful?

Helpful

Not helpful

Report an issue

1

0

0

Share with friends