Owly055
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A friend of mine owns a small cafe that specializes in smoked meats and barbeque. He does a superb job.
In casting about for ways to get a hint of barbeque flavor in a beer, I've considered having him smoke some grain along with his meat, but I think I've hit on the ideal carrier. I propose to have him smoke a kombucha mother right alongside his meat. A kombucha mother is a pretty optimal carrier. It is composed entirely of microcellulose, and once dried, should pick up flavor really well. I propose then cutting it into pieces and sealing it up for use, dropping small amounts into the brew right at the end of the boil.
Anybody tried this?
H.W.
In casting about for ways to get a hint of barbeque flavor in a beer, I've considered having him smoke some grain along with his meat, but I think I've hit on the ideal carrier. I propose to have him smoke a kombucha mother right alongside his meat. A kombucha mother is a pretty optimal carrier. It is composed entirely of microcellulose, and once dried, should pick up flavor really well. I propose then cutting it into pieces and sealing it up for use, dropping small amounts into the brew right at the end of the boil.
Anybody tried this?
H.W.
