soy sauce beer

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ReggaeDave

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I love love love kikkoman soy sauce. I can drink it right out of the bottle. I would love to brew a somewhat salty beer with definite undertones of soy sauce. Has anyone tried this before?
 

Barbarossa

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The German Gose beer can be quite salty.

As far as soy sauce taste, it comes from autolysis. So you will need a lot of yeast, let it die and decompose in a macabre long bottle conditioning.
 

BrewZer

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I love love love kikkoman soy sauce. I can drink it right out of the bottle. I would love to brew a somewhat salty beer with definite undertones of soy sauce. Has anyone tried this before?
Go to YouTube and search "a woman drank 1 liter soy sauce"
 

mashpaddled

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Find yourself some of the 1990s Sam Adams Triple Bock releases. Straight soy sauce flavor.
 

bkboiler

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this thread needs to get together with the other thread that wanted to add meat to beer.
I think you need to get some short ribs and marinade them in soy sauce, then rub with black bean paste, Sriracha and ginger and brown sugar....
Smoke at 200F for 5-6 hours and peel off the bark and drop it in a Japanese rice lager. I'd taste it every day and rack it when it hits the level of infusion you're looking for.
To me I could imagine the ginger, brown sugar and even the Sriracha in a beer...
But the meat and soy sauce doesn't appeal to my tastes...
 

bracconiere

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You might enjoy the subreddit r/prisonhooch if this is the kind of thing you're curious about. A guy there made a refried bean wine called "beano grigio".

that's Miso not soy sauce. and would belong in the fermented foods forum!

but as far as the OP, and being serious....i'm thinking a smoked stout/porter. depened on if you like soy sauce with roasty notes or sweet carmel ones....

you'd have to experiment to find out how much soy sauce to add though....
 

bkboiler

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when I took the BJCP years ago, there was some umami (artificially added by the proctor) in an English barleywine...that I actually thought was quite nice.
That being said, it was a very minor flavor.
 

monkeymath

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Couldn't you just add soy sauce to your beer? Pour yourself a regular pint, then spice it up with a spritz of soy sauce?

I don't get why you'd have to try and emulate the flavour within the beer itself.

(Side note: I'm currently fermenting my own soy sauce, the taste is just gorgeous already at 3 months in. Only 9 more months! :D)
 
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