Trully Odd Ingredients
Acai BerryThe Acai berry imparts a rich blackberry or raspberry like flavor with a hint of chocolate on the aftertaste. The acai berry is a small, round, blackish purple fruit, similar in appearance to a grape, but smaller. It comes from the acai palm tree, widely found in the Amazon basin, and native to Central and South America.
Learn more: http://en.wikipedia.org/wiki/Acai_palm
Acerola FruitThe acerola fruit, or referred to as a cherry or berry by some, has a slightly sweet, yet sour flavor that contains subtle passion fruit and apple notes. It is also known as the Barbados Cherry or West Indian Cherry. It comes from a tropical fruit-bearing shrub or small tree and the fruits are bright red and cherry-like fruit. The acerola is believed to originate from the Yucatan and is native to South America, southern Mexico, and Central America. To us, Acerola tastes like a passion fruit “sweet tart,” as it is quite sweet, yet tart. It’s sweetness and tartness balance the bitterness of the hops used in our BIO BEER.
Algal OilAlgal oil provides a fresh and light taste of the sea, with mild wheat grass-like notes. This vegetarian and vegan approved oil is extracted from algae, marine-based photosynthesizing organisms (in other words, they live in water and make energy from sunlight). Algae contain 3 components: chlorophyll and other plant pigments, omega-3 fatty acids in the form of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and important marine minerals such as iodine. This exciting ingredient imparts very unique characteristics to Dr. Jekyll’s Irish-Style Beer Attack.
CardamonThe use of Cardamom dates back to the early centuries of the Christian Era and the middle ages. Its significant contribution to food, drink, and perfumes has earned its mention in the ancient texts of India. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Cardamon’s strong, pungent flavor and aroma encompasses hints of lemon, mint and smoke. The spice is native to India, Pakistan, Nepal, and Bhutan. They have small seed pods, range from light green to dark brown, and are triangular in cross-section and spindle-shaped, with a thin, papery outer shell
Cinnamon OilThe history of cinnamon dates back to about 2800 BC where it can be found referenced as kwai in Chinese writings. Historically, cinnamon is even mentioned in the Bible. Moses used it as an ingredient for his anointing oils. Cinnamon oil provides a sweet, warm-spicy, dry powerful aroma as well as a woodsy, sweet and savory flavor. The oil is light brown liquid distilled from the bark of a tropical evergreen tree native to Sri Lanka. The Cinnamon essential oil is considered a warming remedy.
Clove OilLike the history of many spices, the history of cloves goes back many centuries. In fact, this spice was one of the first to be traded and evidence of cloves have been found in vessels dating as far back as 1721 BC. Native to the Malucca Islands, as many spices are, cloves were once a treasured commodity prized by the Ancient Romans. Clove oil delivers a sultry tropical warm and sweet aroma and taste. The oil is derived from is a medium sized, aromatic evergreen tree native to Indonesia and also grows in the tropics of Asia and South America. The bud and stem of the dried clove is widely as a spice and food flavoring. The oil extracted from the plant, leaves, flower buds, and fruit itself is used in herbal remedies and some dental practices.
CorianderCoriander is a spice that provides a light and fresh flavor, tinged with lemon. Its is made from the dry fruit of the Coriandrum sativum plant. This herb, which is also called a cilantro plant or Chinese parsley, is a member of the carrot and parsley family. The fruits, or seeds, are small and round, with a brown or yellowish-brown color. It has been grown in India, China and Egypt for thousands of years. Coriander is believed to be one of the earliest spices used by man, and there are references to the spice in early Sanskrit documents, the Bible and ancient Chinese and Middle Eastern stories.
Flax Seed OilFlax Seed Oil imparts a nutty, earthy carmel like flavor and aroma. Is is derived from the seed of the plant Linum usitatissimum. It is a food and fiber crop that is grown in cooler regions of the world. The species is native to the region extending from the eastern Mediterranean, through Western Asia and the Middle East, to India. There is evidence of a domesticated flax by at least 7,000 years ago (5,000 BCE) in northern Iraq. One of the main components of flax is lignan. Flax contains up to 800 times more lignans than other plant foods contain.
GarlicSumerians (2600–2100 BC) were actively utilizing the garlic qualities, and there is a belief that they brought the garlic to China, from where it was later spread to Japan and Korea. Garlic is one of the earth’s greatest tonics. Garlic provides a rich, slightly bitter taste somewhat like an onion and is an herb of the species in the onion genus, Allium. It has a history of human use for over 7,000 years. Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as when the Giza pyramids were built.
Learn more: http://en.wikipedia.org/wiki/Garlic
GingerIndians and Chinese are believed to have produced ginger as a tonic root for over 5000 years, and this plant is now cultivated throughout the humid tropics, with India being the largest producer. Ginger was used as a flavoring agent long before history was formally recorded. It was an exceedingly important article of trade and was exported from India to the Roman Empire over 2000 years ago. Ginger has a strong, yet sweet taste to it that is somewhat peppery. The volatile oils in ginger creates its unique taste and smell. Ginger’s current name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning “horn root” with reference to its appearance. Ginger is consumed as a delicacy, medicine, or spice. The gnarled, bumpy root of the ginger plant is the source of this spice and has been used for thousands of years in Chinese medicine.
Learn more: http://en.wikipedia.org/wiki/Ginger
Grapefruit FiberThe grapefruit fiber Dr. Jekyll’s uses is part of the grapefruit. The grapefruit, not even 300 years old, is just a kid in the world of fruits. The offspring of the pummelo, sometimes spelled pomelo and even known as shaddock, the grapefruit may have appeared as a horticultural accident during the 1700s in Jamaica. The grapefruit might never have made a debut at all if it hadn’t been for Captain Shaddock, a 17th century English ship commander who brought seeds of the pumelo from the East Indies and delivered them to the West Indies in 1693. When discovered, it was named the “forbidden fruit”. The grapefruit, was known as the shaddock or shattuck (thanks to the good Captain) until the 19th century. Its current name alludes to clusters of the fruit on the tree, which often appear similar to grapes.
Green Coffee BeanIn the tenth century, Ethiopian nomadic mountain people may have been the first to recognize coffee’s stimulating effect, although they ate the red cherries directly and did not drink it as a beverage. Green coffee beans are the raw or unroasted seeds of Coffea fruits. Green coffee beans are cleaned, dried, roasted, ground and brewed to produce coffee. It is the pit inside the red or purple fruit often referred to as a cherry. Even though they are seeds, they are referred to as ‘beans’ because of their resemblance to true beans. Green coffee beans contain a high amount of the chemical chlorogenic acid.
Green TeaThe real history of Green Tea dates back to the 8th century, when the method steaming the leaves to inhibit their oxidation was discovered. This process resulted in teas that have the characteristic un-oxidized taste and appearance to modern green teas. Green tea is a product made from the Camellia sinensis plant. It can be prepared as a beverage or as an “extract” can be made from the leaves to use as medicine. Green tea originated in China and has been used throughout the centuries for a variety of purposes other than in beverages. Ginger has a strong, yet sweet taste to it that is somewhat peppery. The volatile oils in ginger creates its unique taste and smell. Ginger’s current name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning “horn root” with reference to its appearance. Ginger is consumed as a delicacy, medicine, or spice. The gnarled, bumpy root of the ginger plant is the source of this spice and has been used for thousands of years in Chinese medicine.
Learn more: http://en.wikipedia.org/wiki/Green_tea
Hawthorne BerryHawthorne berries have been used for many different purposes for thousands of years. The hawthorne tree was considered to be sacred in medieval times, most likely stemming from a tradition that it furnished the Crown of Thorns. The Hawthorne berry has a pleasant berry tartness combined with notes of elderberry and licorice. It belongs to the Rosaceae family and is cousin with the rose, peach, apple, almond, and strawberry. Crataegus monogyna, known as common hawthorn or single-seeded hawthorn, is a species of hawthorn native to Europe, Northwest Africa and Western Asia. Originally native to Europe, Germany used hawthorn as a hedge to divide plots of land and its sharp thorns were used to ward off intruders.
Learn more: http://en.wikipedia.org/wiki/Crataegus_monogyna
Maitake MushroomLong a symbol of longevity in Asia, maitake mushrooms have been used by the Chinese for more than 6,000 years. It grows in clusters at the base of trees, particularly oak trees. The mushroom is known by its Japanese name maitake which means “dancing mushroom”. The fungus is native to the northeastern part of Japan and North America, and is prized in traditional Chinese and Japanese herbology for a variety of purposes. It contributes a subtle earthiness and woodsy flavor to beverages and food.
Learn more: http://en.wikipedia.org/wiki/Grifola_frondosa
Maqui BerryKnown as a powerful and sacred plant, the Mapuche Indians of Central and Southern Chile have enjoyed its many benefits for hundreds of years. Legend would have it that their mythological power, strength and stamina was largely due to drinking the fermented maqui berry juice several times each day. It is also known as the Chilean Wineberry, which is an intensely purple berry native to the Valdivian temperate rainforests that grows wild throughout parts of southern Chile and adjacent regions of southern Argentina. Maqui berry has a distinctive blackberry like taste with a more tangy sweetness. Provides a unique, distinctive taste and aroma with the raspberry fruit ketone of Dr. Jekyll’s Beer Belly and balances out the earthy, nutty tones of the Dr. Jekyll’s Beer Attack.
Raspberry KetoneThere is a legend that the raspberry’s scientific name, Rubus idaeus, was derived from Mount Ida in Turkey. Apparently, Greek Gods discovered the raspberry there and hence the name. Although, raspberries are in the rose family and are believed to have originated mainly in Eastern Asia. Prehistoric people who crossed the Bering Straight and then introduced them to North America may have brought the red raspberry to North America. Raspberry ketone provides a mildly sweet, slightly bitter current-like taste with overtures of raspberry. Other than in raspberries, raspberry ketone occurs in a variety of other fruits, including cranberries and blackberries. Raspberry Ketone is the name of an enzyme that is extracted from the tasty berries. It is a natural phenolic compound that is the primary aroma compound of red raspberries. Raspberries have been revered by indigenous people around the world for centuries.
TurmericTurmeric is a rhizomatous herbaceous perennial plant of the ginger family. The use of turmeric dates back nearly 4000 years in India, where it was used as a culinary spice and had some religious significance. It probably reached China by 700, East Africa by 800, West Africa by 1200, and Jamaica in the eighteenth century. In 1280, Marco Polo described this spice, marveling at a vegetable that exhibited qualities so similar to that of saffron. Turmeric grows wild in the forests of South and Southeast Asia. It is native in southeast India. One active ingredient in it is curcumin. It has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Known as haldi, turmeric has been used in India for thousands of years for a variety of purposes.
Learn more: http://en.wikipedia.org/wiki/Turmeric