First Frost blends opportunist Southern fermentation with more traditional brewing methods and ingredients. It’s a tribute to “Southern scrounge” brewing (dare I call it that?), but with a traditional English-style winter ale as the base.

Food-wise, the inspriation for this beer is the complex flavor of persimmon pudding. Though it’s not about recreating the holiday dessert into liquid form; instead, we wanted a beer that expressed its essence with hints of cinnamon, raison, and the slighltly tannic, savory persimmon.

The base beer is a simple “carrier,” which allows the persimmon to add depth, complexity, fermentables, and flavor. In this twelve-gallon test batch, we added two pounds of mashed permission puree at high krasen with a small combination of cinnamon, turbinado sugar, and molasses. Early samples of the beer were very promising. We’ll bottle it here in a couple of days and follow up with our final First Frost chapter.

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