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Loquats are an orangish-colored fruit which grows on trees. If you don't have a try, you're not likely to find them at
the grocery store in most places (I never have). They are incredibly sweet and juicy when ripened, but have very large
seeds at the center. In Asia the fruit is fermented into wine, but I didn't have that many fruits available so I
decided to make a beer instead:
Ingredients:
30-40 loquats, ripened, deseeded & diced
3 lbs Munton's Amber (7°L) DME
3 lbs Briess Pilsen Light (2°L) DME
1 oz Hallertau hop pellets (3.9% α-acid) for bittering
1 oz Willamette whole hops (5.2% α-acid) for aroma
yeast
water
Steps:
Remove the seeds from the loquats, dice them, and put them in the fermentation vessel.
Fermenting the loquats with the skins gives it a tangy little kick.
Boil 3 gal water.
Add dried malt extract and bring water back to a boil while stirring
You now have a wort!
Add bittering hops and boil 55 minutes.
Add aroma hops and boil a further 5 minutes before terminating boil.
Add wort to fermentation vessel and add (preboiled) water to bring it up to 4.5 to 5 gal.
Pitch yeast when wort has cooled to ~75°F.
Prime and bottle after about two weeks (when fermentation peters out).
If you're feeling alliterative and have a bit more time and a cold place for fermentation then you can do this one
as a lager instead.
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