Had a strange request to brew a garlic parm

Hey guys,
This is defiantly one of the weirdest requests I've gotten but a buddy of mine wants to try and make a a garlic parm beer, he doesn't care for the style of beer so I was thinking maybe just doing it as a wheat, I can get the garlic flavor figured out but I can't figure out how to do parm, any ideas?

 

Sounds terrible but you need to find an extract not an oil.
http://www.amoretti.com/amoretti/Sa...id Extracts/17/Parmesan Cheese Extract OS/729

 

Sounds like what someone really wants is a good pairing with a garlic cheese dish.

Still. Beer IS liquid bread. You can definitely do a garlic cheese bread from a flavor standpoint. Could call for a one gallon test with a simple 5%ish abv malt forward SMASH and a "dry hop" of garlic. I think adding cheese or any dairy would cetainly be a bad idea at any stage though.

 

Try a 'hop tea' of asafoetida. Smells a lot like garlic but I bet the flavour would hold a lot better in beer as it's a spice. It's readily available in most Asian supermarkets.

 

I would tell that 'buddy of mine' to learn to brew.

Then he could spend the time, money and effort on something disgusting.

 

Basic pale ale or kolsch malt bill, low hops, like 20ibus, underpitch some Ringwood and keep it at 60, will get you the buttery flavor you need, add some grated parmesan and roasted garlic to the keg in a muslin bag.

 

if he wants something that smells and tastes like foot he can drink a Budweiser.

 

Just add some old (or sometimes even new) columbus hops.

 

Everyone is being so polite and helpful .. which of course the mods want us to do.

But really - Slap This Buddy Around! Slap him good! Give him a glass of your best ale and a cheese sammich on garlic toast. Then slap him around some more.

 

Doesn't beer go well enough with pizza already?

 

The only thing more disgusting than this is that, when you click the link, the default size is a 55 gallon drum. Wheres the emoticon that's barfing?

 

You could add the garlic at bottling time. Just keep an eye on which bottles are which.

 

Would you look at that, only took 7 posts. This place is getting efficient.

 

When the lambic brewers age hops don't the take on a cheesy aroma/flavor?

So we have Maris Otter for the malt, Columbus for the hop, a "dry hop" of garlic and some old/aged cheesy hops.

Would it be easier to get a sixer of BMC and just add the extra stuff then re-cap?

 

just go out and buy him one of these