I don't know how strange this is professor but I have tried putting many different things in my beer. In fact I like to add a little cayenne pepper when I brew a chocolate stout to slightly accentuate the chocolate flavor and add a hint of zip.The Professor said:I am so glad you brought up this interesting topic. I saw a recipe that called for a whole chicken with its bones broken to be fermented with the ale. You've got to love the colonial times.
I was reading in the paper yesterday about a drink in Japan, shochu I think, that is made from fermented and distilled sweet potatoes to around 50 proof. Reading between the lines of the article it sounded like it's fermented in open containers with some of the microbes in the distillery contributing to the fermentation, much like a lambic or geuze (sp?). Sounded kind of interesting...apparently it's more popular now in Japan than sake.Genghis77 said:I've been thinking of a sweet potato beer. Anyone have a recipe?
I'm sure one of the guys on here (Maybe Walker) put up a recipe for "Cock Ale"The Professor said:I am so glad you brought up this interesting topic. I saw a recipe that called for a whole chicken with its bones broken to be fermented with the ale. You've got to love the colonial times.
I was thinking of brewing up either a brown ale, or a nut brown ale. Then, right before bottling, steeping a whole vanilla bean and some chopped walnuts for about an hour to make a sort of tea to be added to the fermented wort to make a Vanilla Walnut Brown Ale......
Here's a recipe from BYO magazine:Was in Portland, OR last week and tasted an Oyster Porter. We passed it around the table. There was no taste of oysters. Since we all live in oyster heaven, we've decided to develop our own oyster porter.
Any ideas as to how to introduce the taste of oysters? We have easy access to raw oysters at our back doors.
I was also under the impression that Oyster Stouts/Porters don't actually have oysters in them, they were just named as such because they were consumed with oysters. I could be wrong, though.