Kombucha Stout

[pianobeendrinkn]

Oak-barrel aged kombucha has just become available at my local farmer's market and I was thinking of picking some up and trying my hand at making a Kombucha stout. Has anybody had any experience making kombucha beers? I was thinking I would pasteurize the kombucha and mix it with the wort and start it in the primary. Any ideas if this would produce desirable results? Also, as long as I pasteurize it, and clean the fermenter with my usual rigor, would this be sufficient to prevent the risk of potential contamination in further batches from residuals of using the Kombucha?

 

[Double_D]

Not that I'm a be all end all expert but I've never heard of it (kombucha beer hybrids).

I guess if you like sour stouts it would taste ok. Usually bitter and sour aren't the best companions so my .02 would be to make a mild stout that isn't too astringent and bitter/toasty.

If it's pasteurized it means all the bacteria is dead. In other words, no contamination risk. Except from process errors.

 

[user 204491]

I've made a couple of hard kombuchas and was looking at making a pseudo Flander's Red as a beer/kombucha hybrid.

So far the research I've put in on hybrids seems to be returning less than desirable results.

The results of my hard kombucha attempts have been really great!

If you're trying to make a beer/kombucha hybrid, it would seem to me that you're looking for something sour, so I'm not sure why you would pasteurize the kombucha first.

Not sure if you're a member of the Milk The Funk group, but here's my post on Kombucha Kriek, which was a sour cherry hard kombucha.

This HBT post also has some details on it.

I recommend the book Speed Brewing if you're really interested in this sort of stuff, as it seems to be one of the few sources out there on hard kombucha and beer/kombucha hybrids.