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Old 10-28-2008, 05:33 AM   #1
juse
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Default Acorn Beer, Anyone?

I've been scavenging info on brewing an acorn beer & was wondering if anyone here has done this yet. From what I've read, acorns are high in tannins, though, and would need to be flushed pretty good before the mash. They are probably oily as well, which would likely mess up head retention. There has to be a way to process them and pull this off. It just seems like something that should be done.

Any info or ideas?

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Old 10-28-2008, 06:50 AM   #2
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Yeah...no.
Acorns are bitter as hell, and not very good otherwise. You can eat them if you boil and/or soak them, but they don't have much flavor. I don't think that sounds very appetizing at all.

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Old 10-28-2008, 06:55 AM   #3
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indians used to make bread flour with the corns but as far as i know you have to dry them out first then soak them repeatedly in clean water for many days until the tannins are removed. Then at that point you could grind them up and use them for booze. Good luck.

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Old 10-28-2008, 01:37 PM   #4
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Try eating them first.... IMHO they don't taste good. BTW, if you don't process them, they are toxic and will induce vomiting, that's why they taste so bitter when fresh. If you process them, then decide that's something you want in your beer....

I would add 5-10% by weight into my mash with an ordinary bitter and see what happens. Who knows maybe it would be good and it would be a cool story.... the choice is up to you, yo ho!

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Old 10-28-2008, 02:24 PM   #5
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I have a few White Oaks on my lot and last year I processed some acorns to see what they would taste like (boiled with a few water changes, then roasted). They were pretty tasty, but a little rich. They had sort of a toffee flavor, but almost to the point of unpleasantness. They were the kind of thing that you try one and you're like, "wow, that tastes good". Then after eating another one, you're like, "I don't want to eat anymore of them."

I think the fat content is around 20+%, so that would probably kill any chance of head retention.

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Old 10-28-2008, 02:33 PM   #6
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Maybe in a stout served on beer gas??.....

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Old 10-28-2008, 02:41 PM   #7
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white oaks contain fewer tannins than the reds oaks, before processing put them through a few freeze/thaw cycles(it helps break down the tannins).

after processing use a hammer to break them up to fit in a normal mill, then do a cereal mash before normal beer mash

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Old 10-28-2008, 04:06 PM   #8
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searched around and found this:Wild Food - Acorn Flour

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Old 10-28-2008, 05:01 PM   #9
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Have you considered using roasted chestnuts?

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Old 01-31-2011, 03:44 AM   #10
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watched "how beer saved the world" tonite and they mentioned how early colonists used acorns to make beer.... i would sure try this in the fall, saves me a trip to the hbs if it is too bitter preboil i could just use no hops? anyone have any experience using acorns?

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