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  • Orange peel (1kg) bitter
    Orange peel (1kg) bitter

  • SKU: MBP0003.1K

    EAN: 00200318

    Orange peel (1kg) bitter

    Brand

    Usage: Bitter orange peel is a traditional ingredient used in many beer styles, including the classic Belgian Wit and American Wheat. It imparts a refined citrus aroma, reminiscent of the well-known liqueurs Grand Marnier and Cointreau, enriching the beer with fresh and slightly bitter notes.

    Installation Installation service: we install the device on site according to the manufacturer's instructions, connect to the line (mechanical connections) and perform initial setup and test run. Price depends on location, access and scope of work. (price by agreement / quote)
    No Yes

    32.90€

    Price without VAT

    26.53€

    To be ordered Delivery time: 21–35 business days
    To be ordered. This product is manufactured to order. The 14-day right of withdrawal does not apply (Law of Obligations Act § 56 (3) 1).
    Availability
    Out of Stock Pärnu 0 pcs To be ordered
    Delivery 14-30
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    Warranty 24 months
    To be ordered – right of return does not apply
    B2B invoice payment
    Spare parts from e-shop

    • Description

      Orange peel (1kg) bitter

      Usage: Bitter orange peel is a traditional ingredient used in many beer styles, including the classic Belgian Wit and American Wheat. It imparts a refined citrus aroma, reminiscent of the well-known liqueurs Grand Marnier and Cointreau, enriching the beer with fresh and slightly bitter notes.

      Features: Aromatic herbs, such as bitter orange peel, are especially used in Belgian beers like Bière Blanche, Grand Cru, Tripel, and Christmas Ales. They are generally added during the last 15 minutes of the boil to enhance aromas and flavors. Historically, the use of herbs and spices in brewing also served to improve the beer's preservation.

      Technical data: Ingredients: Bitter orange peel; may contain traces of BARLEY, WHEAT, OATS, RYE, SPELT. Usage: 18-30 grams per 23 liters. Add during last 15 minutes of boiling. Package: 1kg.

      Warnings: May contain traces of BARLEY, WHEAT, OATS, RYE, SPELT.

    • Frequently asked questions about MBP0003.1K

      How much bitter orange peel to add per 23 L batch?

      The recommended dose is 18-30 grams per 23 liters. Start at 18-20g for a subtle citrus nuance and go up to 30g for the pronounced aroma of a Belgian Wit or Grand Cru. The exact amount depends on the desired intensity of aroma and the other spices used in the recipe.

      When to add orange peel when brewing?

      Add bitter orange zest during the last 15 minutes of cooking. This preserves the delicate volatile aromatic compounds while allowing the extraction of flavors. Adding too early will cause the aromas to evaporate; adding too late will reduce proper disinfection and flavor integration.

      Which beer styles benefit the most from bitter orange peel?

      Belgian Wit (Bière Blanche) is a classic style traditionally flavored with bitter orange peel and coriander. It is also widely used in Grand Cru, Tripel, Christmas beers and American Wheat beers. The ingredient pairs well with noble hops and Belgian yeast strains, adding depth and complexity.

      Does bitter orange peel contain allergens?

      The product itself is made from bitter orange peel, but due to the production environment it may contain traces of BARLEY, WHEAT, OATS, RYE and SPELLET. If you are brewing gluten-free beer or have a grain allergy, please consider this before use.

      How to store bitter orange peel?

      Store in a cool, dry place away from direct sunlight and strong odors. Keep the package tightly closed after opening to preserve the aromatic oils. When properly stored, dried orange peel retains its aromatic properties for several months.

    • Specifications

      Length (mm)600.00
      Width (mm)400.00
      Height (mm)400.00
      Weight (kg)1.00
      Gross Weight (kg)1.30
      Unitpcs
      Certifications

      CE

      Material

      Other material

      Product type

      Flavoring

      Volume (L)23
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