Welcome to VanillaPura!
Our vanilla journey began more than a decade ago after a trip to Mexico and subsequent trips to exotic locations and vanilla bean farms around the world. We're serious about high-quality vanilla, and serious about great tasting stouts. So serious that we want to send our brewing friends FREE vanilla bean samples.
So, to all of our brewing friends, when it's stout season, don't mess around with cheap vanilla beans. Don't think quality matters in a vanilla bean? We'd love to send you a free sample and you can tell us what you think.
To get your free sample, simply click on the green button on the bottom of this page and fill out the form that will pop up. We will verify the name of your brewery and address online, and then we'll put the free vanilla in the mail for you to enjoy! No purchase necessary, but please do tell us what you think!
If you're on a desk top, look at the bottom of this page and click on the green box as pictured here:
If you're on a mobile, click on the green round message button at the bottom of this page, as pictured here:
This form will pop up on the page for you to fill out:
Just fill out the form and click submit. That's it. You're done!
Once your brewery is verified, your beans will ship and tracking information will be sent to the email you used.
So click on the green circle or box at the bottom of this page and let's get your free vanilla beans out ASAP.
How do you brew with vanilla beans?
While there are countless ways to utilize vanilla beans in brewing, we typically hear of two.
The first method is similar to the method used for adding any spice to beer. Simply boil in the vanilla bean in the last ten minutes of the boil. This is the simplest method and it will provide a vanilla sweetness to your final brew. However, this method is hard on the vanilla bean and it will typically destroy many of the 300+ favor compounds inherent within a grade-A vanilla bean.
The second method is a "dry hopping" method where all spices (including vanilla beans) are added to a secondary fermentation. This slow extraction method ensures that all the flavor compounds of a vanilla bean remain intact and the full benefit of the bean is tasted in the final brew. The steps to this process are as follows:
- Sanitize your secondary fermentation vessel once the primary fermentation of your beer is complete.
- If you would like to use a full vanilla bean, skip ahead to step three. We recommend using the full bean because it is full of flavor. Others like to slice their beans open. If you choose to slice your beans open, you will simply need a sharp knife. With your knife cut your vanilla beans long ways, split the bean open and, with the knife's blade edge, scrape out all of the inside of the bean. The small seeds inside the bean pod are known as the vanilla bean caviar, and you typically don't want caviar in your final product. (They are the same white specs you see in vanilla bean ice cream.)
- Place the whole bean or the sliced-open empty pod at the bottom of the secondary fermenter.
- Rack the beer on the vanilla beans before applying the lid and the airlock on the secondary fermenter.
- Now, simply wait. Typically 2-4 weeks is required to extract the vanilla into the beer. You can sample as often as you choose, but the longer you wait the more vanilla will come through. In our experience a split vanilla bean will reach maximum extraction faster (2 weeks) but will not be as strong. A whole bean that has not been split will reach maximum extraction slower (4 weeks) but will have a richer flavor profile.
Of course, the use of vanilla (or any spice) is an art form for many brewers. There are innumerable approaches that certainly have not been considered here. Be creative in your application and please share with us anything that was successful for you.