Cucumber in beer

[gerryhz]

So I want to brew a saison/farmhouse ale using Sorachi Ace hops (for those lemon notes) and implement cucumber taste.

I know Cigar City has done a successful cucumber saison.

How would I implement a notable cucumber taste/aroma to the beer?

"Dry hop" cucumbers in the fermentor after a week or two?

Any suggestions?

 

[stratslinger]

A guy in my club did a cucumber saison, also inspired by Cigar City's. If memory serves, he just did a large addition in secondary, just like you would do if you were adding any other fruit to a beer.

 

[LakeErieMonster]

My guess is it would take a lot of cucumber to pull it off on a noticeable level. Cucumber is such a subtle flavor.

Let us know what you try and how it turns out!

 

[gerryhz]

Do you think I should peel the skin, or drop them as a whole? Or cut them up into pieces?

Not sure how many pounds I should use?

Any suggestions?

 

[kh54s10]

I used 8 pounds of pumpkin meat in an ale (cooked until starting to show golden on the edges before removing from the skin). I got a noticeable but faint pumpkin taste. If I do one again this year I will be going for 10+ and caramelizing it more.

Maybe this will give you an idea of how much you might need.

 

[TheLiquidBakery]

You definitely want to peel them. The new Zymurgy has Trinity brewing discussing the Elektrk Kukumbaah saison that one gold at GABF in 2013. Take a look at that but Id say peel and cut them to increase the surface area contact with the beer.

 

[McCoy]

There's a brewery in the UK called Wild Beer Co. that does a saison with cucumber that's pretty terrific. They've answered questions I've sent them before, so maybe write them an email?

 

[smokey810]

I peel them, cut them into chunks and freeze before adding them after primary slows down. Pound per gallon. Comes out great.