Brewing smmerhing between a pale and cream ale with popcorn as a big part of the mash. I believe similar to flaked corn, the popcorn won't carry that flavor to the final result. Which is why I'm wondering, would a dry hop of popcorn at end of fermentation add the popcorn flavor I want?
Mashing with popcorn, should I also dry hop?
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I doubt it?!?! Go to your local theater, buy a tub of popcorn, enjoy the beer while you eat the popcorn.
Owly055
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Corn, popcorn or flaked corn, contributes little to no discernible flavor to beer. It's used for this reason. It's an adjunct that contributes starch and ultimately sugar with little flavor, allowing for a mild flavored light bodied pale beer with reasonable alcohol levels.
I can't imagine a beer so lightly hopped that you could actually discern the flavor of corn or rice. In my opinion, sugar has exactly the same effect and it's cheap and easy to use. Many European breweries use sugar, and some American breweries use HFCS.
H.W.
I can't imagine a beer so lightly hopped that you could actually discern the flavor of corn or rice. In my opinion, sugar has exactly the same effect and it's cheap and easy to use. Many European breweries use sugar, and some American breweries use HFCS.
H.W.
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