Gahhlic

[Ó Flannagáin]

I f##king love this plant. I use it in everything I cook. I get the smell of it on my fingers and its stuck for weeks and I love it. But, no matter how hard I try, I can't think of a way in which it would be good in beer.

Is it possible? Is there a style of beer I'm not very aware of that could use garlic?




...




I guess some things are meant to be seperate.

 

[Prez]

Who knows, dude?

I made Evan's recipe for Cinnamon Basil Ale a few months back. The 'cinnamon' part didn't work out at all. It sat in my closet for months while I decided what to do with it: dump or toss.

Eventually, I settled on shoving it off on my friend to give to his webdesign office on the condition that he Not tell them it came from me. The art freaks drank it all and the owner wants me to make him more beer to pass out to clients in exchange for doing all of my labels free of charge.

Hipster art kids will drink anything.

 

[desiderata]

I love garlic as well, but can't imagine how it could go with beer. Although, I lived near Gilroy, California and was driving through when I noticed signs boasting it being the "garlic capital of the world". So, I stopped in a local shop where they had everything imaginable having to do with garlic. (I don't remember seeing any beer, but I wasn't looking for any specifically). Anyway, I do remember them selling garlic flavored ice cream!!! WTF???!!!!
and next to the shop, there was a winery, and I did buy a bottle of garlic flavored wine. I gave it to my sister to use with cooking (i hope). Anyway, if they get away with flavoring ice cream and wine (that i understand) with garlic, I'm sure you could put some in beer. I wouldn't want to be the guinea pig to do it with a 5 gallon batch, though!

http://www.gilroygarlicfestival.com/

 

[sirsloop]

Im thinking that roasting the garlic WITHOUT OIL would be the best way of incorporating it into a beer. IDK how well it'll work, but garlic does lose that bite and become rather sweet after roasting.

POssibly boil some in a grain bag??

IDK... you'll have to make a batch and see... i'd do a gallon or two and see how it turns out

 

[Ó Flannagáin]

Think I'm gonna have to do a test batch....

 

[XELA]

garlic is awesome, i usually eat it raw with some cheese and beer

i can eat bulbs of the stuff!

 

[ayrton]

I question how the combination of hops and garlic will go, but who knows? I've seen people eat peanut butter and mayo and like it (and then go into cardiac arrest minutes later).

 

[Ó Flannagáin]

I can eat it raw too. I like to slice the whole bulb in half, cover with oil, thyme, rosemary, oregano, salt and pepper... then stick it in the oven at 300 for about 15 minutes or soo.... MMM, they get soft, and you can pick the little clumps out with a fork.

 

[Sir Humpsalot]

Most nights SWMBO complains when I have the smell of BEER on my breath... Clearly, I need to add some garlic....

 

[magno]

I have plans to make 3 gallons of garlic pale ale. It will be low ABV, low IBU, and non carbonated. I plan on using it for cooking. Ill probably give a ton of it away too.

- magno

 

[God Emporer BillyBrew]

What about mead? Apparently, pepper meads are pretty popular, so why not garlic?

 

[sirsloop]

mmm.... garlic beer sausages with sauteed onions, peppers, mushrooms, with brown mustard...

you've got me thinking....

 

[delboy]

Why not try adding garlic to some beer you have laying around (this is what i do with exocitic ingredients to get an idea of how it will complemient the beer or not for that matter and also how much to use). It would be a terrible shame to make up a batch just to go down the sink. Losing an undrinkable bottle/glass of beer is a lot easier to come to terms with.

 

[RickWG]

Found this, google is a good thing.

4.5 kg Munton & Fison dark malt syrup
3/4 pound, 40L crystal malt
1/4 pound, roasted barley
2 ounces, Perle hops (7.5% alpha)
1 ounces, Willamette (4.6% alpha)
3 large garlic cloves chopped fine
1 ounce, Willamette for finishing
ale yeast
Procedure:
Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool.

Might be drinkable.

Well, did some more research on google. Most say that garlic beer is nasty.

 

[sirsloop]

some would say garlic ice cream is nasty, but its actually pretty good!!

 

[ayrton]

I've had wasabi ice cream before. That was weird.

 

[casebrew]

I guess I'd try ading garlic powder to a couple next time I bottled.

I'm not sure about adding the garlic pre-boil, I think cooking garlic kills the flavor.

Hmmm, I may try some Viet Namese fish sauce in a couple bottles next time. It sure makes soups and gravies savory.

 

[Cheesefood]

You should try my Garlic Caramel Cream Ale recipe.
Garlicpfewein is good, too.

 

[desiderata]

I've had wasabi ice cream before. That was weird.

Are you sure it wasn't Green Tea ice cream? That is a common dessert in Japanese restaurants, and quite good in small amounts.

Although, I believe there's wasabi ice cream out there somewhere. You are a brave man for trying it.

Head rush and clears your sinuses both!

 

[Brewtopia]

Pike Brewing Company here in Seattle made a Garlic beer that was very good. I have also had garlic ice cream that was surprisingly good as well.

 

[zoebisch01]

I've had wasabi ice cream before. That was weird.

I've made mushroom ice cream before and it was excellent. It is one of my strange signature desserts hehe. People are always freaked out if I tell them what it is beforehand.

But with Garlic that would indeed be challenging. I mean if you really love Garlic, go for it. I had actually brainstormed of what in my garden would be cool to try. Who knows maybe something will inspire me this year.

 

[XELA]

are there any comercial garlic beers around?

 

[XELA]

hmm.. jus found this

Ingredients:

* 4.5 kg Munton & Fison dark malt syrup
* 3/4 pound, 40L crystal malt
* 1/4 pound, roasted barley
* 2 ounces, Perle hops (7.5% alpha)
* 1 ounces, Willamette (4.6% alpha)
* 3 large garlic cloves chopped fine
* 1 ounce, Willamette for finishing
* ale yeast

Procedure:
Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool.


what kind of beer would that make?

thanks

 

[Ó Flannagáin]

I've had wasabi ice cream before. That was weird.

I've had a basil ice cream that was unbelievable.

 

[Brewing Clamper]

I've had a basil ice cream that was unbelievable.

As in "Holy crap! I can't believe someone convinced me to try this!"? or as in "This is actually good!"?

 

[Ó Flannagáin]

Unbelievable good... I had it at Burg Lichtenberg in Kusel, Germany... kind of a classy restaurant. Let me tell you, it was amazing. The basil mixed with sweet cream gives a pleasant cinnaminy/minty spiciness, but not quite the same as cinnamon or mint. It was covered with fresh blueberries and strawberries and it was a grassy green color, with dark green speckles (obviously minced basil).