Robey Street Blog

So, I planned a new recipe over the weekend. I hope to brew it in the next week or so.

I got a little inspired over the weekend while thinking about a rose-flavored drink that was very popular when I lived in Singapore. It’s called bandun (bahn-doon) I believe. Evaporated milk, ice, and rose syrup. A lovely pink and sweet drink. Rose flavored drinks/snacks are quite popular in Asia and the Middle-east but don’t seem to be very prevalent here in the U.S.

T. G. Kiat & Co (Pte) Ltd Rose Syrup

So, how about a beer with rose flavor and aroma? Could it work?

I started thinking about this rose syrup, and rosewater, and did some research if anyone has made a rose-flavored beer. Nothing really came up, but I didn’t look that hard.

I think in order for this to really work the beer has to be a bit sweet and light, so I decided to try my hand at a Belgian witbier. While I have finalized the grain bill and hops, I have yet to figure out if I will add rose syrup or rose water, and if I will do it during the boil, during the fermentation or both. I’m leaning towards putting some rose syrup in at the end of the boil. As for fermenting, that depends on how much I want the rose aroma/flavor to come out. I don’t want to it to overpower, but I do want it to be noticeable. So, we’ll see.

Here’s what I’ve got so far:

Please note: I’m listing the amounts of grain by percentage for now.

40% 2-Row

40% White Wheat

10% Flaked Wheat

10% Acid Malt (sour)

Rice Hulls*

*(Adding rice hulls to the mash to prevent stuck mash from the high percentage of wheat)

60 minute mash.

60 minute boil.

1 oz Saaz hops added at 40 mins.

Tentative: 8 oz. T.G. Kiat & Co. Rose Syrup at end of boil.