Lime, blueberry, and malt.

Lewisburg.



Key lime curd, with 1% gelatin added. Makes it sliceable. I strongly recommend a garlic press for juicing the key limes.

Cooked blueberries. Essentially a blueberry cobbler filling, with extra lime zest.

Oat and brown sugar crisp.

Burnt malt foam. Saccharified pale 2-row barley malt at 65°C for 90 minutes. Whipped into a foam with 1.5% Versawhip 600K and 0.15% xanthan gum. Caramelized surface sugars with torch. Interesting, but not compelling, on its own. With a bit in every bite, though, it lets the burnt malt flavor through.

If I hadn't foamed it, I'm not certain how I'd achieve that caramelized flavor. Sure would have been a lot more work.