Moon in the 6th

Infusion Lab: Sierra Nevada Pale Ale With Grapefruit & Ginger

Posted on: May 27, 2013

Our story so far: A Serious Eats newsletter about infusing beers in a French press came on the heels of my deciding to try infusing wine. Wine project shelved; beer experiments leaped to the front burner.

Experiment #2 in infusing beer. (Read about Experiment #1 here.)

What You Need:

Sierra Nevada Pale Ale. Grapefruit. Ginger. Peeler. Knife. French Press.

Sierra Nevada Pale Ale. Grapefruit. Ginger. Peeler. Knife. French Press.

Remove the peel from the grapefruit. Recipe creator Luis Tovar says to use a vegetable peeler. I couldn’t get any traction so cut the grapefruit in half, which led to juice squirting from the pressure of my holding the fruit as I peeled. I peeled in a bowl to capture everything.

Cut the grapefruit in half. (Beat you to it, Skippy.) Remove one section of the grapefruit, squeeze the juice, and put the peel, the section and juice into the carafe. I dumped in everything in my peeling bowl and threw in two sections of the fruit, just because.

Peel and chop 2″ of ginger and place it in the carafe.

Infuse for at least 3 minutes. I let it sit more than 5.
2013-05-26 20.01.04

The results: Definitely grapefruity. Can’t detect the ginger. Refreshing — hardly seems like beer. Round two is brewing with more fruit and more ginger.

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