I extracted them in some cask strength whiskey and I find a little goes a long way. The taste and aroma is pretty wild though. You certainly won't need any non-liquid food.sounds good to me too. i got some black cardomom sitting around, wasn't any good for food...but who eats anyway!
I'm curious how that would work. Isn't the nicotine dangerous? I'd imagine perique or some Latakia would make one hell of a campfire beer.
The nicotine in the tea of one cigarette's worth of tobacco is enough to kill several people.
When my grandfather and I brewed with this we used 1 sun-dried leaf per 2 gallons in the mash. These are unfermented leaves so my understanding the nicotine is not as high. He used to love it and we would brew it once a year till he passed. I have not brewed with it since.
Is it really so? The lethal dose of Nicotine is ca 60 mg when a cigarette contains just about 1 mg. Three packs in a cup could work. A cigarette... I recall a dumb guy in my school who ate a cigarette for a bet. Many of us expected he'd die instantly. He won the bet, felt nothing special to tell about and was the hero of that day
Me neither. Although there's chewing tobacco which is a very nice thing, I think you'll need to add too much of it for its flavour to be perceptable in the brew. I doubt such a beer would be tasty.
The amount you get into your body through smoking it is significantly lower than the whole nicotine inside. Most of it just gets burned. A tea solves almost all of it and makes it accessible to your body. Your friend was lucky. Maybe the extraction needs heat?Is it really so? The lethal dose of Nicotine is ca 60 mg when a cigarette contains just about 1 mg. Three packs in a cup could work. A cigarette... I recall a dumb guy in my school who ate a cigarette for a bet. Many of us expected he'd die instantly. He won the bet, felt nothing special to tell about and was the hero of that day
Me neither. Although there's chewing tobacco which is a very nice thing, I think you'll need to add too much of it for its flavour to be perceptable in the brew. I doubt such a beer would be tasty.
Although... I must say, the CharlaineC's report above of adding small doses of sun-dried tobacco leaf to the mash sounds interesting. Need to research it further how traditional it is. If anything, the Nicotine content in unfermented tobacco, leaf for leaf, is higher than in the fermented.
as I happen to be highly tolerant of Nicotine (I don't find Gawith & Hoggart's Dark Plug or Peterson's Irish Flake too strong, smoke them in unfiltered pipes and inhale most of the time).
My grandfather used it in porters and stouts. I don't recall him doing anything special except adding the one leaf to the bottom of the mash per 2 gallons or so. He always used the largest leaves he could find in his garden. I'll check with my aunt and see is she remembers anything else about how he did it.Although... I must say, the CharlaineC's report above of adding small doses of sun-dried tobacco leaf to the mash sounds interesting. Need to research it further how traditional it is. If anything, the Nicotine content in unfermented tobacco, leaf for leaf, is higher than in the fermented.
I grow half a dozen plants of Mapacho on my flowerbed, which is very strong and rustic. I strenghten my pipe mixtures with it when I'm feeling weird. Gonna harvest it in September. Little would go a long way in a beer, I think.
What if...Mapacho Saison microbatch, anyone.No, not a Saison. Tobacco beer needs some chewier and sweeter base, I suppose. A Mapacho Rye Kveik?
@CharlaineC, what was the kind of beer you brewed with Tobacco?
I think I won't die from such a beer
Was it an awkward fake sweetener flavor?
Naw it was the best chocolate stout ive made to date. I may like my stouts a little sweeter than most but ive done everything to make my stout sweet and after a while it starts to fade, so I saw a video that back sweetened with it for a sparkling wine and decided to try it in a stout, came out perfect honestly but best at a month of sitting and relaxing. Its not as sweet as regular sugar but has ZERO fake sugar taste. I wanna put a half cup in a golden strong but i know ill be crucified for it.
Thank you for your insight, I am always looking for a backsweetener that isn't Lactose. A lot of my friends/drinkers and myself are intolerant to outright allergic. Nothing like going to a brewery which doesn't label its beers properly and have one of your friends projectile vomit and break out into hives after a few sips. We were worried we needed an Epipen. Haven't been back to that brewery since.
Wow man im sorry, yeah man there is another plant based sugar but i heard it messes with your stomach a bit so this one was the best one i found and does a great job back sweetening beers or wines. Give it a try.
Is that weird tho? So many pastry stouts, thought I was late to the party. Maybe I should distill it!!!
I've used erythritol as well for backsweetening fruited beers. Very natural flavor at modest levels. I noticed that Costco is selling a blend of Monkfruit and erythritol sweetener. I think I'm going to try it next time.
Rosemary is almost always used in savory dishes but to me it can be sweet enough to work in a dessert or a beer! My wife is overly sensitive to it so I don't often cook with it but as a subtle top note in a beer is a great idea! It can be overly piney when cooked but used raw and lightly it has a really sweet, dry floral thing going on that reminds me of fresh sage and lavender. Curious to hear how it turns out!
I made a tripel where we added umeshu after primary fermentation in place of using candy sugar. The beer was phenomenal!
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