I've searched a bit, and I don't think the topic has been covered. There's some threads about hop-derived onion aroma, about pairing cheeses with onions, about lactofermenting onions... but not about onion beer/wine.
Has anyone here done it?
I wouldn't expect it to be really pleasant to drink from the bottle, but I suspect it could be interesting for cooking. Also possible to turn into vinegar (onion malt vinegar?).
Onions aren't very juicy, though. I'd probably want to pass them through a juicer, but I'm not sure what juice yields to expect from that. Onions are mostly water, I believe. Perhaps puréed with pectinase would increase efficiency, or alternatively just use more onion. Not sure on the best varieties to use, either. Yellow? Red? White? Yellow's got more bite, the other two are more pleasant to use. Red's got color, though not much, and likely would be lost in the juicer though not in purée.
They aren't very sweet, either. I don't remember the numbers, but the sugar contents I think are very low. So one would probably need to add some fermentibles in there, either plain sucrose or malt extract. To reach no more than 5%ABV I'd reckon?
Some crystal malts to add a caramel profile could pair well with them, probably? Some 40 or 60?
If anyone has tried brewing with onions, I'd like your input.
Has anyone here done it?
I wouldn't expect it to be really pleasant to drink from the bottle, but I suspect it could be interesting for cooking. Also possible to turn into vinegar (onion malt vinegar?).
Onions aren't very juicy, though. I'd probably want to pass them through a juicer, but I'm not sure what juice yields to expect from that. Onions are mostly water, I believe. Perhaps puréed with pectinase would increase efficiency, or alternatively just use more onion. Not sure on the best varieties to use, either. Yellow? Red? White? Yellow's got more bite, the other two are more pleasant to use. Red's got color, though not much, and likely would be lost in the juicer though not in purée.
They aren't very sweet, either. I don't remember the numbers, but the sugar contents I think are very low. So one would probably need to add some fermentibles in there, either plain sucrose or malt extract. To reach no more than 5%ABV I'd reckon?
Some crystal malts to add a caramel profile could pair well with them, probably? Some 40 or 60?
If anyone has tried brewing with onions, I'd like your input.