I recently had a Breakfast Pastry Sour from Humble Forager that was out of this world! Below is the one I had.
The wife and I want to make something like this. We were tossing ideas around last night and some kind of fruited french toast sour or a parfait sour came to mind. Not 100% sold on either one of those yet but just starting to get the gears turning as far as ingredients.
For sure, we want to use maple syrup, vanilla, and cinnamon, possibly brown sugar. Those are easy enough to use, we've used all of those before.
I'm toying with the idea of using granola. Never used granola before. What's the best way to do it - secondary? Maybe grind it up and add it after fermentation is complete?
How about marshmallows? I know vanilla is the main flavor in marshmallows but if you wanted to use them, I've seen them used in the boil (which we've done but we used marshmallow fluff in the boil) and I've seen them added to the keg and they just sit in there and dissolve over time, which is kind of cool, but I feel like that would make for too much variance in the beer over the life of the keg.
Anyone of you done anything like this? How'd it go? Any tips or tricks appreciated!!
Thanks.
The wife and I want to make something like this. We were tossing ideas around last night and some kind of fruited french toast sour or a parfait sour came to mind. Not 100% sold on either one of those yet but just starting to get the gears turning as far as ingredients.
For sure, we want to use maple syrup, vanilla, and cinnamon, possibly brown sugar. Those are easy enough to use, we've used all of those before.
I'm toying with the idea of using granola. Never used granola before. What's the best way to do it - secondary? Maybe grind it up and add it after fermentation is complete?
How about marshmallows? I know vanilla is the main flavor in marshmallows but if you wanted to use them, I've seen them used in the boil (which we've done but we used marshmallow fluff in the boil) and I've seen them added to the keg and they just sit in there and dissolve over time, which is kind of cool, but I feel like that would make for too much variance in the beer over the life of the keg.
Anyone of you done anything like this? How'd it go? Any tips or tricks appreciated!!
Thanks.
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