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Old 09-23-2010, 05:48 PM   #1
Sep 2010
Damascus, MD
Posts: 1
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Here in MD there's been a bumper crop of stink bugs. It's occurred to me that this is a great brewing opportunity. I was hoping for some advice: do you think the bugs should be used in a role similar to that of hops, or do you think it would be better to use them as the primary ingredient? I'm leaning towards primary ingredient. I suppose you could also treat them more as an adjunct... How would you malt stink bugs? What yeast do you think would be appropriate? I was hoping to make a beer, but am open to a sparkling wine or maybe a mead, if people think those beverages would be better. Anyway, looking forward to your suggestions!

Reason: typo

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Old 09-23-2010, 05:50 PM   #2
Bopper's Avatar
Feb 2006
Posts: 1,999
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EPIC first post!!!!!

I would add them to the mash. That extra protein will be great for head retention!

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Old 09-23-2010, 07:24 PM   #3
GuldTuborg's Avatar
Mar 2010
Posts: 4,525
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I'd try a pale ale to keep the bug yuck flavor and aroma at the fore. Don't forget to grind them very small, to aid in extraction. Do it before your main grain grind, for extra flavor and aroma. I'd also add some post fermentation as a "dry-stinking" to really add some aroma; fermentation c02 may scrub some of that out. The dry stinking addition can be whole bugs, to prevent problems siphoning.

When it comes to bottling/kegging, carb this on the high side to make for a big head when pouring. Serve a whole bug on top of the head for extra visual appeal.
*Member: The HBT Sweaty Fat Guys Cigar Club

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Old 09-24-2010, 08:59 AM   #4
LuckyBeagleBrewing's Avatar
Nov 2009
Wood River, Illinois
Posts: 200
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I would so sort of a dry hop with them. I think that would really bring through the flavor.

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Old 09-24-2010, 10:06 AM   #5
Jul 2010
Quad Cities
Posts: 120

Oooft, thats sounds like a great *i just threw up in my mouth* opportunity!

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Old 09-24-2010, 11:26 AM   #6
Jun 2008
Martinsburg, WV
Posts: 753
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My niece tried one in her beer the other day. It was not brewed in, but added (inadvertantly) after the pour. Apparently the flavor is best, and most intense, when fresh, and right after the "crunch"... I wish that I had pointed a video camera at her first...... it was..... uh..... EPIC!.......

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Old 09-25-2010, 01:49 AM   #7
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Jul 2007
Ellettsville, IN
Posts: 317
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You really need to start out with a stink bug tea. Get an idea of the flavor and aroma of the ingredient. Then try to pair it up with an existing style that compliments the taste.

Most importantly, be sure to save a few bottles to enter into the HBT home brew competition under category 23 -- Specialty Beer.

AHA - How to Brew in a Bag (BIAB): https://www.homebrewersassociation.o...w-in-a-Bag.pdf
My BIAB Kettle - Bayou Classic 1140, Fermenter - SS Brewtech Brewbucket
Beersmith Podcast - Brew in a Bag (BIAB) Down Under – BeerSmith Podcast 10
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