The sediments and floating in Coconut Flower Beer is natural, as it results from the secondary fermentation with Coconut Flower Drops. Reducing the sediments would require a harsh filtration process which could affect the quality of the beer. We decided to retain the sediments, to cherish the drink’s purity and freshness. Enjoying Coconut Flower Beer with sediments is part of the experience, as the live culture from the mother ingredient enhances the taste. Our research shows that while in the past many preferred crystal-clear beverages, this perception is changing due to a new-found appreciation of raw, authentic and unrefined plant-based natural beverages. GUIDE TO OPENING THE RING CAP This porter is hit with generous amounts of chocolate and coconut, a duo that does amazing things together, especially in beer form. On its own dried coconut is fairly coconutty (not surprisingly) but a little one dimensional. Along with this is the fat content which is a lot higher than I was expecting. In a bid to get a better result and alleviate these two problems I decided to toast the coconut. Toasting The Desiccated Coconut Always rated high and always delicious, this organic stout from Samuel Smith of the U.K. is as reliable as they come. The chocolate shows up more on the nose than the palate, but that’s part of the charm, as the stout notes come through, alongside flavors of roasted marshmallow and toffee. Hops are again really simple as I want the coconut to be the star here so I am not looking for the hops to compete for flavour in any way.

Vaani VetriKo, Co-Founder of Neitiv comments; “As a woman from Malaysia, growing up I learnt that drinking beer was frowned upon and something I wasn’t able to enjoy. Neitiv was created to empower all people to enjoy great tasting beer. As part of this, we’re supporting projects such as All Yours Period Poverty as we want to enable people in all areas of their lives. We have exciting plans for the future with new product launches and support for more projects that help to empower all people.” I didn’t want to only include dark beers on this list, and while I do think that generally, coconut compliments darker beer styles better, Coconut Ale by Big Rod is certainly an exception to that rule. At 5.4% it pours with a deep red hue and instantly the coconut aroma hits you, I guess it’s to be expected with a name like Coconut Ale, but the coconut is exceptionally strong, something which I loved, but for those who just want a hint, this is probably not for you. Its deep toasted coconut notes are balanced by slight tartness it also possesses.NINKASI, the tutelary goddess in ancient Sumerian religious mythology, who would prepare beer daily to 'satisfy the desire' and 'sate the heart'.

Sometimes you forget you’re AWESOME, so this is your reminder! And your special moments are worth celebrating. Let’s celebrate YOU! Hi! I’m still getting to grips with home brewing but have tried your small batch milk stout recipe a couple of times (successfully); would the process for this coconut milk stout be the same as the small batch milk stout, in terms of boil temperature and timings? I’m assuming that we can easily turn this into a small batch by simply reducing the ingredients? Reply

Coconut can sometimes be a divisive flavour but I happen to like it. I have seen a few coconut beers from commercial breweries over the years and I like the idea so wanted to brew my own. The range includes three types of lager; Ninkasi (sweet with a rich coconut finish), Menquet (bright and light with a hint of hops) and Dea Latis (crisp and soft with a mild hoppy finish). With the ABV ranging from 1.5% – 4% and calories as low as 24/100ml calories per beverage, the range has a beer for every taste. In case you’re not convinced about using coconut to enhance your porters and stouts, below are my top three coconut beers. I would recommend that you give them a try, if these don’t persuade you then nothing will!