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Old 10-02-2012, 03:25 AM   #21
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Hmmm... I am most interested in this. I want to make a cranberry heffe for the holidays (friend's tested recipe) this week but would love for it to be red/pink.

Was there a reason why y'all used raw and not roasted beets?

And while I'm bumping this up, has anyone else gained some experience with these lovely root vegs?

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Old 12-07-2012, 06:29 PM   #22
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I saw this and had to comment.

I have a friend who made a kolsch and put 5 lbs of roasted beets (chopped up) in the secondary. It blew the lid off!

That stuff was mutant-radiation magenta with a pink head and tasted like earthy beets in kolsch form. Great if you like beets. Otherwise, not so great.

But yeah, great for color - and flavor if you like it. I'll try and find a pic.

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Old 12-07-2012, 09:16 PM   #23
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Yeah - I ended up roasting the two pounds I used... Not so much cranberry as there is a beet flavor. I'm really hoping that aging helps!!!

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Old 12-07-2012, 11:25 PM   #24
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beets...bears...battlestar galactica

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Old 12-29-2012, 01:04 AM   #25
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I think Schrute farms makes a beet beer

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Old 12-29-2012, 02:33 AM   #26
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Quote:
Originally Posted by Lavender_Pepper View Post
Yeah - I ended up roasting the two pounds I used... Not so much cranberry as there is a beet flavor. I'm really hoping that aging helps!!!
Nothing useful to say here, but I'm loving your forum name. That is all. Sorry for interruption..
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Old 01-01-2013, 11:07 PM   #27
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Quote:
Originally Posted by passedpawn View Post

Nothing useful to say here, but I'm loving your forum name. That is all. Sorry for interruption..
Thanks? Lol
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Old 02-07-2013, 08:39 PM   #28
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What a neat idea! The colour is truly striking.

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