Background
The goal of this trial was to evaluate the flavor profile of a toasted wheat and honey ferment. The toasted wheat character came through beautifully, but the honey lacked complexity. The resulting beverage is quite dry, making it well-suited for a dinner service, though a more complex profile would be preferable. For a daytime service, a more relaxed, soda-style preparation would be ideal.
Formula
Ingredients
Notes and Observations
- Flavor Profile: The toasted wheat notes are prominent and highly successful. However, the complexity of the honey is largely lost in the final profile.
- Dryness: The ferment turned out quite dry, which works well in the context of a savory dinner service.
- Application: While suitable for dinner, the current iteration lacks the depth desired for a standalone feature. Adjusting the formula toward a lighter, more refreshing soda style could make it excellent for daytime service.
Future Adjustments
- Experiment with different varieties of raw or single-origin Honey to preserve more complex floral or earthy notes through fermentation.
- Adjust the fermentation time or residual sugar levels to retain more sweetness if targeting a daytime soda profile.