Sourced from bitter orange varieties, Bitter Orange Peel Aurantium amarae pericarpium adds a mild citrus aroma and flavor to your beer. This is the traditional ingredient used to add orange character to Belgian witbiers, and so is the best choice for clone recipes. Imparts a slightly different flavor than Sweet Orange Peel, which is sourced from sweet tasting orange varieties. Bitter orange peel is a great way to give your Witbier style brews a traditional citrus infusion!
Bitter orange adds a slight orangey taste but also adds bitterness like hops. The sweet adds a more pronounced orange taste to the beer without the additional bitterness. Orange peel is often pared with coriander, a traditional spice in wheat beers that does add some fruity flavor. Also called “Curaçau orange peel”, these green-gray peels are one of the most popular specialty brewing herbs. The entire fruit of bitter orange, also known as Seville or sour orange, is much more aromatic than its sweet counterpart found in your morning glass of juice. Use sweet orange peel for intense orange flavor and use bitter orange peel for a pleasant citrusy character.
The Curaçao orange Citrus aurantium currassuviencis is a specific type of bitter orange grown on the Caribbean island Curaçao. This orange is a descendant of Seville oranges planted by the Spanish during the 1500s. Curacao oranges have evolved to the islands conditions and are known locally as laraha fruit. The grayish green peel contains wonderful aromatics but the flesh is pretty much inedible.
USAGE: Generally 1 ounce per 5 gallons 15 minutes before flameout. You may also steep in hot water for 10 minutes and add this ‘tea’ to the secondary fermentation. If it too tart let it age bottle age a bit.