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by Paul Beaumont


I’ve asked a lot of home brewers why they brew? The most common answer is that they can produce a better beer at home that they can buy in a store. So how come you’re still buying your liqueurs at the ABC store? If a home brewer can brew a better beer at home why can’t you make a better liqueur?

Liqueurs making is much easier. You’ll learn terms like maceration, filtration, sterilization, and patience. Well, since your already brewing, let’s learn about maceration. Maceration is the soaking of a liquid. In home liqueurs, the alcohol used is called the base alcohol. Depending on your tastes, the recipe, or your experiment, the most common bases are Pure Grain Alcohol, Vodka, Rum, and Brandy. You need a neutral base to add your favorite flavor. Noirot is an extract company has been making high quality flavorings for over 100 years. You can make your liqueurs from extract flavorings or from scratch. Either way, they improve with age. They will be good when you make them and are by all means consumable then, but, as with some beer, If you can wait, It will be better.

I have graduated to doing scratch recipes. Being a chef, I know what flavors blend well with each other and create my own recipes from experimentation and wild playing in the kitchen. There are two books I recommend to get you started; “Kitchen Cordials” that is available through Homebrew Adventures and “Cordials from Your Kitchen”, available from Amazon.

Pineapple Liqueur from Scratch

Ingredients:

2 cups dark rum
3 cups fresh, chopped pineapple
2 cups light brown sugar
1 cup water
2 tablespoons lemon juice + 1 teaspoon lemon zest

Procedure:

Heat the sugar in the water over medium heat, stirring constantly to avoid burning the sugar, until dissolved. Cool until warm and add to other ingredients. Let the container sit in a cool, dark place for a week and strain. This recipe will produce some sediment because of the pineapple. You can sit through another filtration or you can bottle now. I have found that the best container for the maceration is _ gallon mason jars.

When it comes to bottling, any sterilized bottle will work. Since I am a chef, I always worry about flavors. Boiling your bottles is the best way to sterilize your bottles without worrying about imparting any off flavors from a chemical sterilizer. For the best presentation, I’ve found the 375 ml Bellissima Ice Wine Bottle to be the best. If you are in the giving mood, I prefer the 187 ml split champagne bottle. This bottle could even be used for a small beer. It even takes a crown cap.
RESOURCES

Yeast Starter Steps





So the next time your at the ABC store looking at the $50 bottle of Grand Marnier wondering why it’s so expensive, you can skip it and go home to make your own.

Paul is currently working on:
1. Lime - Tequila based
2.  Calvados - French Apple Brandy, using the Gala apples from the orchard trip 
3.  Butter Pecan, chocolate and chocolate covered cherry candy cordials


Here are some HBA favorites:


Bellissima : Beautifull 375 ML Wine bottles available in clear and dark green. Perfect for wine, cordials, oils, and vinegars.

Cobalt Blue Bottles:: This Cobalt Blue bottle will add a touch of class to all your homemade wines. 750 ml. 12 bottles per case.

Liqueur Extracts: These extracts are exactly what you need rto make all your favorite liqueurs. Available in Apricot, Blackcurrant, Banana, Amaretto, Cherry Brandy, Chocolate Mint, Genepy, Cocoa, Green Mint, Hazel nut, Irish Cream, French Yellow Brandy, Lorbuie , Raspberry Schnapps, Benedictine, and a bunch of other popular flavors...

Table Model Press:: Made of hardwood, cast iron, and steel; traditional look, practical and durable.

Who is Paul Beaumont?

email Paul
  • I am currently a non-practicing chef who is once again returning to school. I trained under Chef Kevin Walker just prior to his receiving of the Certified Master Chef award. There are fewer than 60 Master Chefs in the country and it was very intense and rewarding working under such a perfectionist. I do not brew, yet, although Al and the rest are trying hard to convert me. I enjoy making the cordials and seeing the faces of those who before trying them had no idea.


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