Had a beer from Eagle Park Brewing in WI called Cobbler A La Mode. It's a sour ale with peach, plum, cinnamon, nutmeg, brown sugar, vanilla, and natural flavors. It was fantastic!!! Straight up liquid pie/cobbler.
Looking to do something similar but have it be more like an apple pie, hence the title.
1. I've never used spices. Anyone have any experience with...
- cinnamon? If so, how much did you use and how did you use it?
- nutmeg? If so, how much did you use and how did you use it?
- brown sugar? If so, how much did you use and how did you use it?
**Also, I would think the brown sugar flavor would ferment out completely. Would you even need it?
2. Never used apples either. Seems like a very subtle flavor and would be hard to pull through in the final product. Anyone had success here?
I was speaking with a brewer at a brewery near me and they mentioned that when they use cinnamon, they actually mix it up and boil it down to a super concentrated mixture and add that mixture to their beers.
Any help or tips appreciated.
Looking to do something similar but have it be more like an apple pie, hence the title.
1. I've never used spices. Anyone have any experience with...
- cinnamon? If so, how much did you use and how did you use it?
- nutmeg? If so, how much did you use and how did you use it?
- brown sugar? If so, how much did you use and how did you use it?
**Also, I would think the brown sugar flavor would ferment out completely. Would you even need it?
2. Never used apples either. Seems like a very subtle flavor and would be hard to pull through in the final product. Anyone had success here?
I was speaking with a brewer at a brewery near me and they mentioned that when they use cinnamon, they actually mix it up and boil it down to a super concentrated mixture and add that mixture to their beers.
Any help or tips appreciated.