Carob Syrup

[RobWalker]

Just got back from a lovely week in Cyprus and i've bought a syrup product home with me called Carob Syrup.

Apparently it's an all natural extract and was once marketed as a chocolate substitute (resulting in disgust from most people who tried it,) but the Cypriotes prefer to use it to sweeten their food - puddings, pouring over ice cream, etc. Information on it seems few and far between, but on taste it's got a chocolately/liquoricey flavour. So I'm gonna make a beer with it!

Any suggestions? I'm only doing 2 gallons and I'm thinking of sticking to something similar to Hobgoblin, maybe basing on a recipe that uses dark sugar/chocolate/treacle and playing it by ear from there. I can, of course, add it to the beer gradually if need be to prevent any excessive darkening.

Here's the nutrition;

http://www.fatsecret.com/calories-nutri ... nt=100.000

 

[screamlead]

Rob speak to - memberlist.php?mode=viewprofile&u=4387 = mugsey53 he lives there and has made brews with it too.
I used to live there too and had 2 massive carob trees in my garden. The stuff comes from pods that look like massive pea podds but brown.
The 'locals' just used to come in the gardens there and bash the trees with sticks to knock them down, never asked permission. You would wake up one morning and the gits would be at it!! :

Ps it does taste like chocolate too and thats what the locals make out of it as well - or really sticky versions of it. :whistle: