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Old 09-16-2012, 03:47 PM   #11
AndrewD
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Aug 2012
Santa Rosa, CA
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Randy Mosher has a Tangerine Porter recipe that always sounded good to me.

 
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Old 09-16-2012, 03:51 PM   #12
jrodskreet
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Jan 2012
lake, ms
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Quote:
Originally Posted by Yooper View Post
Without! I hate fruit in my beer.

Fermented OJ might be kinda barfy, as I picture it tasting like OJ left out on the counter for two days. But you know, I've seen people make orange wine and it comes out really good. It would be worth a try, anyway!
Maybe not actual OJ maybe a little orange peel? little aroma and flavor?

 
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Old 09-16-2012, 04:00 PM   #13
Xpertskir
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May 2012
Morgantown, Wv
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I've been pondering an aggressively flavored breakfast stout but no oj. Coffee, vanilla, and maple syrup and lately I have been thinking about smoked malt as well. Other than the smoke I have seen all of those flavors work very successfully in a stout, no reason to assume they wouldn't work well together in the appropriate amounts. Through my research it seems the best time to add the maple syrup is at bottling(or kegging) otherwise the flavor doesn't come through.

I haven't had it but rogue does a maple bacon stout based on a maple bacon donut(voodoo) a local donut shop serves. I'm not the biggest rogue fan but would like to try this.

This thread is making me thirsty for black beer, glad I'm kegging a milk stout later this week.

 
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Old 09-16-2012, 04:09 PM   #14
jrodskreet
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Quote:
Originally Posted by Xpertskir View Post
I haven't had it but rogue does a maple bacon stout based on a maple bacon donut(voodoo) a local donut shop serves. I'm not the biggest rogue fan but would like to try this.

I had this the other night. It was weird but kinda good. Not something I would drink all the time but decent none the less. I'm thinking more and more now to try this.

 
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Old 09-16-2012, 04:14 PM   #15
ReverseApacheMaster
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Jul 2009
Keller, Texas
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That beer sounds like it goes right along with the bratwurst beer in the buffalo wild wings commercial.

 
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Old 09-16-2012, 04:20 PM   #16
jonnyp1980
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Apr 2012
Kittery, Maine
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My local brew store brewed a batch and boiled with a pigs head for that pork flavor. Too extreme for me to try but he said it was awesome.
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Old 09-16-2012, 04:22 PM   #17
Double_D
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Quote:
Originally Posted by jonnyp1980 View Post
My local brew store brewed a batch and boiled with a pigs head for that pork flavor. Too extreme for me to try but he said it was awesome.
Now there's proof of the brat beer guy. Wow

 
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Old 09-16-2012, 04:24 PM   #18
hoptualBrew
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Sep 2011
Fort Myers, Florida
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Sounds a bit ridiculous. What's wrong with a standard oatmeal stout along with breakfast? My absolute favorite breakfast is beignets paired with Samuel Smith's Oatmeal Stout. The beer should compliment the meal, not encompass all flavors of the meal. I'm all for innovation & creativity, but some of these concepts are just silly. Next up: Cointreau infused barrel-aged hickory smoked blueberry oatmeal coffee stout brewed with cocoa nibs, black strap molasses and gold flakes =S
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Old 09-16-2012, 05:16 PM   #19
TromboneGuy
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Jul 2011
Wichita, KS
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I prefer harlequin or bauchant to Cointreau, personally.

 
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Old 09-16-2012, 09:36 PM   #20
djonas
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Jan 2011
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I guess the point could range from simply wanting to make a beer with the aforementioned qualities to wanting a delicious meal in a beer. Taste is always subjective...

I recently used zests in a stout and recommend not soaking them in liquor to sanitize. I used vodka and let about four orange zests soak for a few weeks. Dumped it in and got nothing but a faint vodka aftertaste. I also put some zests in he boil, maybe about one orange worth, but the aroma faded fast. I ended up zest hopping to taste and that held up well. Orange juice would come off acidic, I think.
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