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Old 06-11-2014, 09:32 PM   #51
Barley_Bob
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Obviously, someone needs to brew a batch with durian fruit.

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Old 12-20-2014, 03:37 PM   #52
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Black garlic in a porter. More aroma than flavor.

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Old 12-20-2014, 03:54 PM   #53
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Quote:
Originally Posted by zmanzorro View Post
My homebrew team used some prickly pear cactus fruit in a brew on premise competition at Martin House Brewery in Fort Worth. If you see them selling it, it means we won!
Shiner did a prickly pear beer a year or two ago. May still doing it. I thought it was pretty good. Its the one and only beer my wife has ever liked. May have to get that recipe from you.
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Old 12-22-2014, 08:39 PM   #54
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Quote:
Originally Posted by jhoneycutt View Post
Shiner did a prickly pear beer a year or two ago. May still doing it. I thought it was pretty good. Its the one and only beer my wife has ever liked. May have to get that recipe from you.
We made a Saison/Tripel hybrid and added the roasted fruit in during the boil and then used pink peppercorns in the secondary. Wait until the prickly pear is in season though. We used some green ones and they were a little sour, so we only used the centers of the fruit. The pinker, the sweeter.

For the recipe, we had to use Martin House's base ingredients (base malt, hops, and yeast), so I do not know what yeast we used. Propbably something proprietary.
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Old 12-23-2014, 02:44 PM   #55
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A girl I was dating really wanted to go off the reservation. we did a "Citrus Oolong Tea Saison" added 3oz of Oolong tea at flameout.

Initially the taste was surprisingly not horrible. but this thing would give you a headache after 1 pint. it was a ridiculous brew that to this day I am a little embarrassed about.

Again, for a girl, I brewed a "Lemongrass Lychee Bavarian Hefe" lemongrass into the mash and boil, lychee into secondary (about 5th batch of beer ever). This was also a horrible thing. the lemongrass imparted a "soapy" quality to the beer and the ester profile (a little bubble-gummy) did not mingle with the lychee like I imagined it would. Overall not my best experiences in brewing. Granted, with considerably more experience under my belt, I think I could actually make the lemongrass lychee wheat relatively drinkable.

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I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
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Primary 3:
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Up next: Rye Amber Ale, Brett Braggot.
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Old 12-27-2014, 08:00 PM   #56
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I'll admit that this was unintentional, but brewing in the fall one day and acorn fell from a tree bounced off the deck and into the brew pot. We just let it go and it didn't have any noticeable effect on the beer but it was kind of a cool story to tell. Of course we named it Acorn Pale Ale.

Other than that, I did make a chocolate mint stout using real mint leaves growing in my yard along with some Hershey's chocolate. I wouldn't recommend the chocolate as it had kind of an oily residue. The mint however seem to work out well. I used a little mesh bag in the secondary and I liked the end result.

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