On Variability, Part 2: Why Your Sorrel Isn't Always the Same Red
A longtime customer called recently. She loves her latest case, but she missed the deep crimson she's used to.
"This one came out more maroon," she said.
She's keeping the case. But it led to a conversation worth sharing here.
Our previous batch, with its beautiful, deep crimson-red color.
Here's the thing about Brooklyn Brewed Sorrel: we fight to keep it consistent, and it's made from real ingredients, and real ingredients have a mind of their own. Our main ingredient, organic hibiscus, is harvested and dried to varying degrees depending on the season. This batch wanted to be maroon.
We could have pushed it back toward crimson. But pushing further means over-steeping, and hibiscus turns acidic and tannic past a certain point, pulling out a tan, bitter edge nobody wants. So we stepped back and let the flavor win. That maroon is the color of us not interfering.
Our newest batch, rich with a deep maroon color.
We could make every bottle identical. We'd just need something like Red No. 5. We won't.
When the ingredient shows up differently because of the season, the harvest, the crop, we respect it. The color shift is your proof that it's real.
Give this batch a try and let us know what you think.
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