FAQ

When in the brewing process should I add the chips?

That is completely up to you. Our chips have been used in the mash like a grain, in the boil for flavor, and used as an adjuvant, that is soaked after brewing like tea. It all depends on your vision as a brewer, do what sounds fun to you and let us know how it turns out!  The only guideline I want to suggest is the more chestnuts, the better/richer the taste. 

 

What kind of flavor do chestnuts add?

This partially depends on how the chips are used in brewing, but generally they add a light nutty flavor and a smooth, creamy finish. While the flavor can be subtle, it melds other flavors and brings a balance to your beer.  We have heard words describing the various beers such as chocolate, nutty, coffee, vanilla, rich, edgy, milk shake, cashew.  The complex carbohydrates in the chestnuts allow new flavors to be experienced as the sugars are formed from those unique carbs. 

 

How much beer can I make from each pound of chips?

On average, when soaked after brewing, 2lbs will yield 1 barrel. More is needed if you are using the chips instead of grain (as in gluten-free beer for example), but the exact quantity will depend on your use (or nonuse) of other sources of sugar. In one of our test samples, we used 1 pound of chips for 1 gallon of water.  Whoa!  That was so good. But that advice is only useful for the home brewer. 

 

Can I eat the chips?

You sure can! Go ahead, try it. Be careful, though. Once you start eating them, it's hard to stop, and you'll need them for your beer.  Remember, your 8 oz package is really about 3 pounds of fresh chestnuts. In other words, if you wanted to try making chestnut chips at home, you will need to shell 3 pounds of chestnuts to make a 1/2 pound of product.  These chestnut chips are highly addictive and full of flavors.  

 

Where do the chestnuts come from?

Chestnuts, which are really a fruit, come from chestnut trees. Where are the trees, you ask? Across the United States. First, we start with growers right here in Michigan to get as many nuts as we can from as close to home as possible. After that, we call our friends in Florida, Washington, Virginia, and elsewhere for more delicious U.S. chestnuts. 

 

Have these chestnuts been roasted on an open fire?

No, we leave that to Mel Torme and Nat King Cole. Our chips are meticulously craft-roasted to ensure they are perfectly toasted and our product is as consistent as we can make it in light of what nature throws at us each year.