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Old 06-01-2010, 10:17 PM   #11
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I made a chili beer once. It wan't something I'd drink very often, but it was good. I doubt that onions would be good in beer, but ya never know until you try it.
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Old 06-02-2010, 12:15 AM   #12
Mermaid
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I would think you might want to carmelize them first to kick up the sugar.

I've had carmelized onion ice cream before, and it was actually pretty good - but I'm not sure if the resulting brew is something you're going to want to drink on a regular basis (it seems like something you would drink with very specific food, or to mix up a chilada with). To that end, you might try a Mexican style lager with the carmelized onions??

 
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Old 06-02-2010, 02:29 AM   #13
strat_thru_marshall
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do three 1 gallon batches, with yellow, red and white onions. See which one comes out best!

 
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Old 06-02-2010, 02:40 AM   #14
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Sounds...interesting. I'm not going to say it will be the next big thing. I've seen weirder combinations that turned out ok though. I agree with Mermaid. It might turn out tasting good, but there is no way its going to be a beer you want to drink often unless you just can't get enough onion in your life. Kind of like Rauchbier. For me, it goes GREAT with some BBQ or other smoked meat. Not a fan of it on its own though. I think some caramelized onions at the end of the boil might turn out pretty good.

 
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Old 06-02-2010, 06:58 AM   #15
Jack
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If you do caramelize the onions before using them, I highly recommend doing so using the method employed by Thomas Keller. Use a heavy pan (e.g. cast iron) and do all the browning in the oven over the course of five-or-so hours. I've used onions prepared this way in French onion soup and scones, and resulting complexity of flavor can't be beat.

The downside of course is that if you do brown onions this way, you'd have to mix them with some kind of oil ... and you wouldn't have any head on your beer.

 
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Old 06-02-2010, 08:46 AM   #16
MBasile
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I like onion taste in some foods, but that doesn't mean I like those foods to taste like pure onion! To each his own though. If you love the onion, then make an onion beer.
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Old 06-02-2010, 12:53 PM   #17
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No!!!!!!!!!!!!!!!!!!!!!!!!!!!
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That's pretty rude, considering he was just asking a question.
That's pretty rude, considering I was just giving an answer.

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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?"
Onions are not normally called "Bloomin". Are you suggesting he brew an outback steakhouse beer?

I have brewed pepper beer, and it was decent, but I like a lot of spice in my life.

I love onions, but I think they fall more in to the category of things I like that should not go into beer.

It could be a fantastic marinade.

 
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Old 06-02-2010, 12:57 PM   #18
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I think green onions might work out a little better. They seem less... intense.

 
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Old 06-02-2010, 02:20 PM   #19
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I say go for it! If it weren't for experimentation we would all be brewing and drinking BMC. I say go all out and grind some up in a food processor and add some to the mash and add some as a flame-out addition. I'd choose a base style that was on the lighter side that isn't too sweet.
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Old 06-02-2010, 02:29 PM   #20
cheezydemon3
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Absolutely pjj, with an experiment like this you want something to showcase the flavor with little to get in the way....

That said.......do you add some onion at 60 minutes, some at 30, and some at flameout?

Do you dry onion in secondary?

 
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