Mauby Bark Boozy Soda Brew
This is another recipe adaptation from the excellent “Speed Brewing” book by Mary Izett. For this recipe there seemed to be some missing instructions or incorrect instructions so I improvised to make it work for me. It’s all about me…Mauby is a beverage made in Trinidad and some of the Caribbean Islands. The primary ingredient is bark from the Mauby tree. Izett says this is a buckhorn bush. Either way the ingredient is not easy to find in my neighborhood so I ordered it from Amazon. It looks alot like cinnamon but the smell is very different. It’s a bit more “herbally” and not like any bark I have ever used or smelled before. Like Tepache, Mauby is usually not fermented but naturally fermented in open containers. My beverage is fermented using champagne yeast. There are no hops or malt in this brew.
1 gallon water
13.5 oz. Panela, brown sugar and jaggery sugar mixture (The original recipe just used 2 cups of Panela but I changed it using what I had and adding more sugar to boost the alcohol)
5g Mauby bark
2g Cinnamon stick
1 Small California bay leaf
1/2 tsp Dried marjoram
1 Star anise pod
1/16 tsp Grated nutmeg (fresh)
1/2-1 tablespoon Orange zest (More or less to your taste and smell)
Boil 2 cups of water and add everything except the sugar and yeast.
Simmer for 15 minutes
Meanwhile start boiling 8 cups of water (Note: This was not in the book. I added this step because nowhere in the recipe did it call for adding anymore water, which obviously isn’t correct.)
Add 2 cups of simmered water and ingredients (tea) to the larger pot of boiling water.
Dissolve the sugar in and let simmer for another 10 minutes.
Cool down to 70 degrees and strain into a 1 gallon fermenter.
Add yeast and ferment 4-7 days or until done.
Moment of Truth
This definitely feels more like a soda than a beer. It is very “fizzy” but the head drops to nothing quickly. It almost reminds me of a root beer. Again, this is one recipe where I feel the spices need to be punched up. It’s not bad and definitely refreshing but if I make it again I will tweak the ingredients and maybe add some bittering hops to kick in some more mouthfeel and head retention. The color is beautiful, though.