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Old 06-02-2010, 02:30 PM   #21
jgln
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Maybe cut up some onion, smash it and put it into a glass of beer and see if it even possibly could be a flavor you want in a beer?

 
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Old 06-02-2010, 03:18 PM   #22
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Quote:
Originally Posted by cheezydemon3 View Post
Do you dry onion in secondary?
Actually, one could just use dried onion flakes for all steps!
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Old 06-02-2010, 03:30 PM   #23
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Here's a garlic beer, so why not onion?
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Old 06-02-2010, 10:17 PM   #24
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Quote:
Originally Posted by cheezydemon3 View Post
Onions are not normally called "Bloomin"
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.



Quote:
Originally Posted by tortination View Post
It wouldn't be a session beer for sure.
Agreed. I think an IIPA with plenty of crystal malt and late-addition hops would be a good style to try adding onions to. Add some to the last 10 minutes of the boil, or you can make an infusion. Dice or process some onion, put it in something that can seal and pour some vodka in there. After 3-4 weeks in the primary take out a measured sample of your beer (2oz is good.) Pour your vodka/onion solution through a coffee strainer into another container. Add tiny drops of your solution into your beer sample until you get the flavor you want. Then calculate how much of the solution you will need for a 5 gallon batch and voila... onion beer.
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Old 06-02-2010, 10:30 PM   #25
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Take a pale ale or whatever base beer you were thinking of for this and pour a pint, then add some dried onion flakes to it and try it. It should give you a pretty good idea of what to expect.
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Old 03-27-2011, 09:28 PM   #26
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im brewing an american pale ale with 2 vidalia onions in it right now, will post results.

 
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Old 03-27-2011, 09:46 PM   #27
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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.
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Old 03-27-2011, 09:51 PM   #28
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subscribed.... what the hell, I wanna see
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Old 03-28-2011, 12:11 AM   #29
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Quote:
Originally Posted by fixnmybrew View Post
im brewing an american pale ale with 2 vidalia onions in it right now, will post results.
Awesome! Can't wait to see the results!

Quote:
Originally Posted by Wberry View Post
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.
Sounds like a really good idea.... though can you saute the onion without butter to keep oils out?
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Old 03-28-2011, 01:25 PM   #30
fixnmybrew
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Dang I shoulda took pics... Brews in the primary now, after I cooled, I strained the wort. Too much trash in there to go thru ferm. i thought... With the initial taste test done I can honestly say theres no indication of any type of onion scent or flavor going on, however the body was changed significantly from other APA's i've had. Personnaly I think it's all about the WOW factor with doing this. The look on friends faces when they say "you made beer with what????" onions, thats right, onions....

 
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