Which component of the orange is recommended for brewing to attain depth of flavor?

The peel of the orange is recommended for brewing to attain depth of flavor due to its concentration of essential oils and aromatic compounds. The peel contains compounds such as limonene, which contribute bright, citrusy notes and enhance the overall aroma and flavor complexity of the brew.

In brewing, the oils found in the peel can be extracted effectively, especially if they are used in the right quantities, leading to a more pronounced citrus character without the sweetness or acidity that comes from the juice or pulp. Using zest, which is the outermost layer of the peel, provides concentrated flavors and aromas, delivering the desired aromatic qualities to the final product without adding significant bitterness often present in the white pith.

While juice adds sweetness and pulp may provide body, they do not impart the same level of essential oil concentration or aromatic complexity as the peel. Therefore, the peel is the preferred choice for enhancing depth of flavor in brewing.