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Old 01-13-2008, 02:18 PM   #21
Silviakitty
 
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I love garlic; give me a nice head of roasted garlic and I'll just eat the cloves (for those of you that have never had roasted garlic, it's not as disgusting as it sounds. Roasted garlic is squishy, mellow, and almost sweet). However...I can't imagine a way to make garlic beer work.


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Old 01-13-2008, 02:36 PM   #22
jeff967
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Aug 2007
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MMM, ribs racked and steamed over garlic beer till you can allmost pull the bones out, then slow smoked and baisted with a homemaid garlic beer BBQ sauce. MMMM



 
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Old 01-13-2008, 02:48 PM   #23
jeff967
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beefstew sub all water with garlic beer.
garlic cookin beer IS now on my do list.

 
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Old 01-13-2008, 07:00 PM   #24
Spyk'd
 
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Down here is the South we do crawfish boils and add halved heads or garlic to the boil. In between crawfish tails, you pop a clove in your mouth and it's super sweet, a touch spicey, and like buttah!



I see no reason why this wouldn't work in beer!


 
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Old 01-13-2008, 07:21 PM   #25
Silviakitty
 
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Okay, now I'm superhungry...
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Cathouse Brewery

  • Primary: [2 mr beer lil keg things] Apfelwein. One with sucrose and molasses, the other with fructose and honey.
  • Better Bottle: Empty. Going to be Cheesefood's Caramel Cream Ale.
  • Carboy:empty.
  • Secondary:Brewferm Frambois
  • Piggie: Irish Stout
  • Bottled: Red Ale, Irish Stout

 
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Old 01-14-2008, 04:03 PM   #26
KiltLifter
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Jan 2008
Lafayette, CO
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I made a Garlic Beer once (one gallon batch). I put sliced garlic in the primary. It tasted OK if you drank it while eating pizza, but by its self it was nasty. The worst part was the smell while it was fermenting!

Needless to say, I never tried it again.

 
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Old 01-14-2008, 06:55 PM   #27
Nyxator
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Sep 2007
Tempe, Arizona
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I actually like the idea of cooking with it. If you can't drink it, that might be an alternative.
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Old 01-14-2008, 07:29 PM   #28
korndog
 
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For cooking, you could just infuse any beer with garlic, truffles, whatever. I will try this in my basting spray bottle for slow fire barbecue sometime. Sounds great. As far as a pure drinking beer, well maybe if you throw a few clams and some parsley in the secondary.....
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Old 02-21-2008, 08:53 PM   #29
evermuse
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Feb 2008
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I'm in the middle of doing some homework about garlic beer myself. Bare with me as I dig up this month stale thread. It's one of the many reasons I decided I wanted to start brewing my own. I love garlic. I'll eat whole cloves raw. I'm a big fan of the phrase "lets eat garlic and make out" (garlic is an aphrodisiac).

I have 2, 1 gallon jugs I've been using for small batches of cider that I plan using to work out the best garlic beer recipe to ever exist! Something I can get exited about making 5 gallon batches of will be the goal, and I'm ready to roll with the punches. Bad batches will be great for cooking with I'm sure.

I've been interested in trying to toss a bit of garlic into a few bottles, recapping, and trying it after a week or two. I have a friend who did this with some hot peppers and she was happy with the results. At the moment, all I have around in bottles is wit and coffee porter though.... maybe not the best idea...

Garlic beer is in my future, for certain. It will take some time, but I'll keep ya posted.


 
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Old 06-07-2008, 11:42 PM   #30
PeteOz77
 
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Dec 2007
Canberra, ACT Australia
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Any updates? Has anyone had a successful batch or bottle?


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