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Tonka is a real all-round talent: Its dark, heavy wood is a coveted material for furniture and floors, and the fruit of the tree can also be used in many ways. The tonka bean is used in dried form for desserts and pastries by crushing it with a fine grater and mixing it in. However, you can also make an oil from it, process it into perfume or flavor spirits with it. The fruit from South America is similar to vanilla in terms of scent and taste and, in addition to its spicy sweetness, offers a delicate bitterness.
Due to its elegant aroma, brewers have also developed a taste for the tonka bean over the past few years. The fruit is used especially in the field of craft beer and is combined with a wide variety of malts and hops.
The Mainz brewery Kuehn Kunz Rosen combines the exotic vanilla note of the bean in its Tonka Stout with a trio of hand-picked grains: Pilsner, Munich and caramel malt conjure up a wonderful fullness in the beer and give it a strong roasted aroma. Fine tonal notes intervene in the dark symphony and complement the bouquet of dark chocolate, gingerbread, pithy grain and toffee with noble hints of vanilla. A successful interplay of roasted bitterness and full-bodied sweetness ensnares the palate and makes Festland an atmospheric treat for special moments.
Kuehn Kunz RosenWater, barley malt (Pilsner, Munich), roasted malt, hops (Motueka), Tonka bean, yeast
