babbott Well-Known Member Joined May 11, 2008 Messages 60 Reaction score 0 Location greenbelt May 26, 2008 #1 I like the flavor of olive brine added to a "dirty" martini or bloody mary would it work in beer, and how would it best be done?
I like the flavor of olive brine added to a "dirty" martini or bloody mary would it work in beer, and how would it best be done?
RichBrewer Supporting Member HBT Supporter Joined Feb 2, 2006 Messages 5,900 Reaction score 223 Location Denver May 26, 2008 #2 Welcome to HBT babbott! I don't know anything about olive brine but I'm not sure it should be added during fermentation. You could try adding some to a beer after you pour it as an experiment to see how you like it.
Welcome to HBT babbott! I don't know anything about olive brine but I'm not sure it should be added during fermentation. You could try adding some to a beer after you pour it as an experiment to see how you like it.
david_42 Well-Known Member Joined Oct 8, 2005 Messages 25,581 Reaction score 196 Location Oak Grove May 26, 2008 #3 Simple to test: put some in your next pint. Brine is mainly salt & salting beer has a long tradition behind it, mainly to make people drink more. Salt makes life difficult for the yeast, so I wouldn't brew with it.
Simple to test: put some in your next pint. Brine is mainly salt & salting beer has a long tradition behind it, mainly to make people drink more. Salt makes life difficult for the yeast, so I wouldn't brew with it.