What do yall think, is there umami in beer at all? Should there be? If there was, would it just taste "off" like meaty/dirty or what? How do we get more of it into the beer? Maybe a beer with umami rich ingredients like carrots, mushrooms, or green tea. Maybe just a water/kombu dashi. Not sure how this would taste in beer.
These are the closest to relevant threads I could find on here:
https://www.homebrewtalk.com/f14/vegemite-beer-160732/
https://www.homebrewtalk.com/f56/dashi-148603/
Any thoughts? Revvy said this previously:
These are the closest to relevant threads I could find on here:
https://www.homebrewtalk.com/f14/vegemite-beer-160732/
https://www.homebrewtalk.com/f56/dashi-148603/
Any thoughts? Revvy said this previously:
I've been a big "fan" of umami for a few years now. And have somewhat even talked about how it relates to brewing on occasion.
But I have found this to be the Uber website on the topic, http://www.umamiinfo.com/