Vanilla!

[david_42]

I decided to try vanillia in my Church of Chocolate Brown. One tiny drop in a pint (this is the organic, 100% alcohol-free extract). Too much, but I'll drink half the pint and then top it off for comparison. This has real potential.

All in the name of Science!

 

[Baron von BeeGee]

I'm doing an oak-vanilla stout (as I've mentioned ad nauseam) and it tasted really nice at bottling. I used one whole vanilla bean in the secondary. At $4 a bean, it better taste good. The vanilla really seemed to complement the oak (which has sort of a vanilla-y flavor, anyways), but we'll see after some mellowing. Seems like vanilla could be a good flavor for lots of darkish beers.

 

[david_42]

Vanilla is so complex, it works well with just about everything, but specifically chocolate. Now all I have to do is convert 1/2 of a tiny drop per pint to a partially full cornie!

 

[Baron von BeeGee]

I love vanilla, especially in flan with a bit of lime zest and juice. And natural vanilla ice cream. And, apparently, beer, if I may be so bold as to judge my stout pre-carbonation. It's just too dang expensive for the real thing. I might try to smuggle some beans back the next time I go to Mexico.

 

[Spoonta]

just put a drop or 2 in 1 of my wheat beers mate it is good