Brewing with Wasabi...

[Agate]

I like jbaysurfer's original idea of kate upton. Skip the tuna.

 

[SteveH aka shetc]

Are you saying that Kate Upton smells like tuna?

 

[podz]

I think it would be important to get the real Japanese stuff, and not what is mostly available which is mostly horseradish.
Also, it can be a pretty... overwhelming flavor without a savory component to balance it. I like the idea of a hint in a lager, even one with the sole purpose of being consumed with food.

Unless you are in Japan and willing to drop some serious cash, you ain't getting real wasabi. In the rest of the world, there are two options: 1) the horseradish stuff that is colored green with food dye, and 2) the stuff that contains 2-5% Wasabia Japonica (the real stuff). You don't get 100%, or anywhere even remotely close, Wasabia Japonica outside of Japan and without dropping a load of cash.

So, I don't know how important it really is.

 

[Yreval]

Unless you are in Japan and willing to drop some serious cash, you ain't getting real wasabi. In the rest of the world, there are two options: 1) the horseradish stuff that is colored green with food dye, and 2) the stuff that contains 2-5% Wasabia Japonica (the real stuff). You don't get 100%, or anywhere even remotely close, Wasabia Japonica outside of Japan and without dropping a load of cash.

So, I don't know how important it really is.

Well, the flavor is quite different. Since I doubt you need a lot for inclusion in beer (you want to be able to swallow the stuff) you can get a moderate amount for like $15, if you're willing to use a dried variety.

http://shopping.netsuite.com/s.nl/c.493062/sc.2/category.2/.f

I can't find the fresh rhizomes, even online, for less than like $50.

Is $15 expensive for a 5, or 10 gallon brew? Yeah, but it's also pretty comparable to what you can spend on cacao nibs, vanilla beans, or a couple pounds of fresh cherries, so as far as specialty ingredients go, it's not crazy.

 

[jbaysurfer]

I like the ginger idea. Info about water soluble and not an oil is intersting..but I don't get how that would remove the heat? That said I want flavor and not heat. What about a tincture of some sort?

Also..I like the smoked red wasabi I idea..but I have my heart set on a lager. Thanks for the links yreval. .I'll check them out.

 

[jbaysurfer]

Right? Lol..I was trying to compliment that thread by obeying the new rule...lol!

LOL How did a combination of two semi-sarcastic threads get so serious all of a sudden?

Eagerly awaiting the results of the disgusting wasabi beer... :rockin:

Here's a dancing banana to lighten the mood -->

 

[Yreval]

I like the ginger idea. Info about water soluble and not an oil is intersting..but I don't get how that would remove the heat? That said I want flavor and not heat. What about a tincture of some sort?

Also..I like the smoked red wasabi I idea..but I have my heart set on a lager. Thanks for the links yreval. .I'll check them out.

I'm excited to hear your results if you go through with this. If your lager works out, I may try a wasabi IPA at some point. I think the pineyness of some hops could play well, and it'd be a great summer+sushi drink.

 

[DrunkleJon]

I like the ginger idea. Info about water soluble and not an oil is intersting..but I don't get how that would remove the heat? That said I want flavor and not heat. What about a tincture of some sort?

Also..I like the smoked red wasabi I idea..but I have my heart set on a lager. Thanks for the links yreval. .I'll check them out.

If I recall correctly, Wasabi, Mustard, Horse Radish and such all have a spice that when the plant itself is breached the heat, for lack of a better word, develops. When it is being prepared, a vinegar is used to lock the heat in at the point it is added and prevent further chemical reaction as when it is being prepared the heat grows to a point then the reactions continue and it drops. Hence why you can get versions with different amounts of heat.

I think what this means is that by adding it to a more watery solution (wort) that the compounds that cause the burn may come unlinked to the vinegar and allow the reaction to finish and the heat to dissipate. I still think it is worth an experiment though.

Science B*tches!

 

[FiddlersGreen87]

Found this in my favorite local beer store. Might give you a starting point. I wanted to try it, but wasn't feeling like throwing down 11$ for a beer that day.