tortination
New Member
Anybody ever brew/ taste/hear about a beer brewed with onions? Thought about trying a batch with some vidalia onions. It wouldn't be a session beer for sure. Somebody must have tried it before me.
Onion stout BBQ sauce.
No!!!!!!!!!!!!!!!!!!!!!!!!!!!
No!!!!!!!!!!!!!!!!!!!!!!!!!!!
That's pretty rude, considering he was just asking a question.
You should just experiment. Who knows, you could start a big trend. Along side EdWort's Apfelwine and Brandon O's Graff could be a gigantic thread titled "How many gallons of tortination's Bloomin' Onion Beer have been brewed?"
Do you dry onion in secondary?
Onions are not normally called "Bloomin"
It wouldn't be a session beer for sure.
im brewing an american pale ale with 2 vidalia onions in it right now, will post results.
What about this ... use an electric skillet (a la - Alton Brown's FOS) salt and butter and saute for 45 min - an hour until they are a mahogany brown. Then pour a great dry white wine and some apple juice over the onions. Reduce to a syrup, strain and add in at flameout. I honestly thing this could work; but, you may need a style that needs some drying out with the high volume of simple sugars you would be introducing.
Huh, I had no idea. My whole life has been a lie...
I figured I was just making suggestions as to possible names but apparently I've wronged you and your profession of Onion Nomenclature.
It's like someone wanting a cow flavored beer, and you suggest calling it a big mac pale ale.
Bloomin onions are only found at outback, where they are deep fried.
Offended? No. But unless he deep fries the onions and calls it "Outback Steakhouse Bloomin Onion amber", I just can't see calling it that.
OT from the discussion above:
Last week, I went to Homebrewer's Night at my favorite LHBS. There were areound 30 people there, swapping beer and BS.
At any rate, I tasted (of all things) a mead made with onions and potatoes.
Seriously. It was damn good. Lots of alcohol bite and warmth offsetting notes of vanilla and caramel. No onion flavor to it at all. It did have a hell of a bite, almost like whiskey.
The lady who made it said it was absolutely foul for about six months, but settled down into something very different after a year or so in the cellar.
It's like someone wanting a cow flavored beer, and you suggest calling it a big mac pale ale.
Have you ever tried to get a cow in your mash tun? They are pretty stubborn. I think it would be a heck of a lot easier to coax an onion in there.
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