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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Doughnuts / Pies in beer
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Old 12-21-2013, 10:53 PM   #1
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Default Doughnuts / Pies in beer

Ok, I have now had a few beers where the breweries claim do dump whole pies or doughnuts into the brew. I assume its in some kind of secondary fermentation?

I cant find any info on this in my 7 second google search. Anyone do this? At what stage of the brew did you incorporate the baked goods? Do you sanitize at all? Have you had good results

The beers I have had were the Traverse City Cherry Pie beer from Right Brain, and some kind of Nutty Doughnut thing from Darkhorse. Cant remember the actual names.

Thoughts?

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Old 12-22-2013, 04:30 AM   #2
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I have no idea about the two beers you mentioned, but lot of the weird ingredients go into the mash. A donut in the mash is a nice schtick, but not much donut "character" will actually make it into the beer.

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Old 12-22-2013, 04:18 PM   #3
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Yeah, thats why I assumed it went in after the mash. People try crazy things, dont they! Love this hobby

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Old 12-22-2013, 04:51 PM   #4
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I add the doughnuts at the time of drinking. This works well with pies too.

The process is fairly simple. Bite, sip, repeat.

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Old 12-23-2013, 01:36 AM   #5
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Probably like the Rocky Mountain Oyster Stout- probably 1/2 lb. in one brew, but they can call it that- brilliant marketing?!

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Old 12-31-2013, 03:29 PM   #6
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Just did a little googling, and came across this older article. Looks like they used 1/2 in the mash and 1/2 during fermentation

http://www.mlive.com/kalamabrew/inde...and_grand.html

and this one notes that they used 50 cherry pies, but didnt say exactly how or when they incorporated them

http://www.drinkmichigan.org/pie-who...brain-brewery/

Interesting stuff!

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Old 12-31-2013, 07:58 PM   #7
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Had this from Martin house brewing in Dallas: pretzel stout
http://martinhousebrewing.com/2013/0...will-be-stout/

They say 6 lb per barrel, so that's not all that much. It was pretty good too, I'm not a big fan of different things in my beer but this was tasty.

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Old 08-17-2014, 03:30 PM   #8
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In the mash! Right brain puts theirs in the mash...cherry pie whole...mmmm. Dark Horse did one with eclairs in their mash too. But they also used bacon on a recent episode of dark horse nation. Mash, then secondary, then hop rocket. Also, I had a raspberry beer recently that had glazed doughnuts in the mash. It tasted like a jelly doughnut eh.

Question....has anyone experimented with putting a whole pie or desert in the secondary? Here is what I'm currently thinking. I'm making a strawberry schwartzcake, loosely based off of Wild Wolf Brewing's recipe. They use strawberry puree from Oregon. I cant locate any of this right now and need to either use strawberry extract, make a puree, or add fresh fruit. But what if I make strawberry shortcake (angel food cake and all), then rack my beer on top of it? Yes, deserts have fatty oils (which would float to the top). Fermentation is complete, so not much chance of infection, especially if I use the keg for secondary and purge all oxygen. I would likely have to use two kegs to fit it all, then rack to one at the end. There would be more sugar re-introduced, but thats the case with adding any fruit. Thoughts?

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Old 08-17-2014, 04:04 PM   #9
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I gotta say, I hate stuff like this.

Not to be a negative Nancy, but man, a whole cherry pie? Sounds like some folks are trying a bit too hard.

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Old 08-17-2014, 05:11 PM   #10
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one time I put a whole alligator in the mash when the recipe specifically called for 2 3/4 caimans.

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