![]() I am curious how you mitigated the benzoic acids in the lingonberries, or if you even found it necessary. I am planning a lingonberry cider (sorry, I know this is the mead department) later this fall, hopefully with fresh berries I've grown here at home on the Palouse.or more likely with preserved/special ordered berries due to the extraordinary heat wave from earlier this summer. Here I go again digging up an old thread. But even without aging, it was delicious. Use this to backsweeten to your desired sweetness. Add the honey slowly until you get the same blood red color (the honey may begin to turn it brown. Combine wildflower honey with cranberry juice. Add campden tablets and potassium metabisulfite. You should be able to see its beautiful color right now. About a week before bottling, add your hydrated bentonite clay to clarify. If it needs more time to ferment, rack after about 30 days, but it should be good.Ĥ. Again, you will probably have a lot.of sediment, so try not to let it sit on the lees too long. Fit a lid and airlock and allow to ferment until it stops. Rack it over to another container and top up again. Allow to ferment 7 days with the lid placed on loosely.ģ. Aerate, pitch yeast and transfer to bucket. Squeeze as much juice as you can, then allow cranberries to soak in the must during fermentation. Chop cranberried and put in straining bag. Start your yeast for about 10 minutes before pitching. Add the jam mixture and stir until honey is dissolved. Allow to boil for about a minute, then remove it from the heat. It will begin to bubble and will swell up to many times its size, so make sure there is room in the pot. Warm over low heat (really low) stirring constantly. In stainless steel pot, add wildflower honey, 3 tbsp water and a few drops lemon juice. Strain jam mixture through a muslin cloth into sanitized bowl. Store covered by a mesh bag for 3 days.Ģ. Allow to cool to room temp and add pectic enzyme. ![]() In a stainless steel pot, bring six cups water and lingonberry jam to a boil. IngredientsĬampden tablets and potassium sorbate to stabilizeġ. I found the lingonberry jam at walmart's online site for only 5 dollars and had it shipped to my local store free. Lingonberry jam was used because I did not have a local source of lingonberries. In addition, I wanted to attain a blood red color. ![]() My goal was to use two berries found in ancient Norse countries to represent the two families of gods making this, i suppose, a melomel. ![]() His blood was drained and was considered to be the finest of all meads. Even as wise as he was, he was tricked and slain. This man was considered to be the wisest of all mortals. You don't gotta chew anything for this recipe)įrom the bowl was born a man. This is most likely a reference to the Germanic tradition of crushing berries in your teeth and spitting them into a bowl, then allowing them to ferment. "Al Johnson's Lingonberry Ale" is being poured on draft at only two locations in Wisconsin, at the Stabbur at Al Johnson's beer garden in Sister Bay and the Badger State Brewing Tap Room in Green Bay.There is a legend that as the two families of Norse gods (Odin and Freyr) made peace, they "spit into a bowl". "It's already a real hit and a true pleasure to drink outdoors on a beautiful Door County day." "Stabbur has been pouring a barrel a day to our beer garden customers," said Johnson. It is definitely refreshing and easy to drink. The new ale has a pleasantly piquant taste, with a subtle malt sweetness then ending in a pure lingonberry flavor. ![]() Even the beer's foam has a slight pinkish tinge from the fruit. The new Lingonberry Ale is a dark rosy pink color due to the natural red pigment of the lingonberries. The berries are similar to cranberries, although not as tart-tasting, and they harbor many of the same antioxidants and other nutritional properties as that fruit. Wild lingonberries grow on a small evergreen shrub throughout the Scandinavian region of northern Europe, including Sweden. For many years we've been one of the larger importers of lingonberries, so extending the properties of these amazing berries into the beer world just seems right.” "Badger State Brewing's high standards for the beers they produce made it an easy fit for our team, and they also loved the idea of a wheat ale flavored with wild lingonberries. "Having our own beer feels like a truly natural addition, especially in that it utilizes the flavor of lingonberries," said Lars Johnson, son of the business's founder, Axel Albert (Al) Johnson. Bartenders at Stabbur at Al Johnson's, the three-year-old Swedish beer garden located next to the restaurant, began pouring glasses of "Al Johnson's Lingonberry Anniversary Ale" earlier this summer. In celebration of the well-known business's 70th anniversary, Al Johnson's Swedish Restaurant & Butik has launched its first beer in a partnership with Badger State Brewing Company of Green Bay. ![]()
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