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Old 05-26-2008, 12:05 PM   #1
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Default olive brine, any opinions?

I like the flavor of olive brine added to a "dirty" martini or bloody mary would it work in beer, and how would it best be done?

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Old 05-26-2008, 12:41 PM   #2
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Welcome to HBT babbott!
I don't know anything about olive brine but I'm not sure it should be added during fermentation. You could try adding some to a beer after you pour it as an experiment to see how you like it.
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Old 05-26-2008, 02:03 PM   #3
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Simple to test: put some in your next pint. Brine is mainly salt & salting beer has a long tradition behind it, mainly to make people drink more.

Salt makes life difficult for the yeast, so I wouldn't brew with it.
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