Bourbon vanilla pod

Bourbon vanilla pods from Madagascar coming exclusively from a producer in the Vohémar region. Very distinctive terroir, powerful, empyreumatic aroma, with notes of leather and figs.

To release the delicious aromas contained in the vanilla pods, you can split the pod in two using a knife and add the whole pod to the beer after fermentation. Wait 2 to 4 weeks for maximum extraction.

It is also possible to let the vanilla pod macerate in a neutral alcohol like vodka for several weeks to produce an extract that can then be added to the beer.

Add 1 to 2 pods per 20L for a light and pleasant taste. For a stronger flavor, you can double the dose to 3-4 pods per 20L.