Usually used for beer making, hops bring an original note to kombucha! Lemon, resinous, herbaceous, and/or earthy flavours, the tastes vary depending on the type of hops!
Place the raspberry leaves in a saucepan and pour 500ml of boiling water.
Let it infuse for 30 minutes, then filter and pour the infusion into the jar. Add the maple syrup and stir until dissolved.
Add 2.5 litres of cold water.
Add the kombucha scoby and its liquid culture.
Cover the opening with the cloth and the rubber band.
Let it ferment for 10 to 15 days at room temperature. Start tasting as of the 5th day. As soon as you like it, put aside 500ml of kombucha and the scoby in the fridge for the fermentation of your next kombucha.
Hopping
Add 5g (2 tsp.) of hops to a pot with 500ml of boiling water. Let it boil for 60 minutes. Add water if necessary, to maintain the level (alpha acid isomerisation process, which brings out the bitterness of the hops).
Remove it from the heat and add 10g (4 tsp.) of hops (this is the beginning of the aromatic hopping phase, which will bring out the aroma of the hops).
Set a timer for 5 minutes.
After 4 minutes, add 13g (2 tbsp.) of hops.
Let it brew for a further minute, then filter immediately to remove the hops.
Pour the hop infusion into the plain kombucha.
Stir well and bottle.
Leave the bottles in a dark place at room temperature for 3 to 4 days.
Test the pressure and refrigerate as soon as it is fizzy.
Notes
For a traditional tea and sugar kombucha recipe, replace the raspberry leaves with 12g of tea (6 tsp.) and the maple syrup with 180 g of sugar (1 cup). Follow the same steps.
Keyword hop kombucha
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