Zucchini Beer

[Fletch78]

I can't find anything on google, and only fleeting references using the advanced search function here.

For a 5.5 batch, this is what I'm thinking-

4 pounds fresh rinsed zucchini, chopped and boiled and mashed to a porridge.

7 pounds Pale Malt, whatever has the highest amylase content
2 pounds Munich 20L

Mash at 153

Columbus hops bitter to 35 IBU

Saaz to flavor and dry-hop

US-05




This is all off the top of my head, throw in your own ridiculous ideas and opinions please.

 

[eastoak]

sounds like a crazy beer but i'd try it.

 

[pm5k00]

How about something with more flavor like butternut squash?

 

[vitrael]

I have to say when I was first asked "Regular water, or Zucchini water?" I nearly laughed my way out of that restaurant, but I was completely shut up when I tasted it. Zucchini water is awesome (and Zucchini water with a bit a lemon is even better). It's insanely refreshing on a hot day.

Really, I have no idea how one can transfer that flavor into a beer but this sounds worth a shot. I think you will want to get the beer very dry to accomplish something where you can actually detect the zucchini. The real problem is going to be that Zucchinis have almost nothing in them but water and fiber, so I can't imagine too many of its flavors will live through the boil. Maybe you can add some at flameout? Hell, I don't know.

Good luck.

 

[Fletch78]

Lots of fiber and water, but I imagine there are some sugars, and particularly starches, I'd be hoping to convert them with the high-enzyme base malt, maybe go down to a light munich to help with that. That's the purpose of getting the zucchini into porridge form and stirring into the mash. I'd probably need to use rice hulls as well, it probably wouldn't sparge very well.

More insane, reasonable, or ridiculous ideas and comments are welcome....

 

[shutupjojo]

Grilling it first will dry it up a little and bring out the flavor.
Sounds like an interesting beer.

 

[unionrdr]

I was thinking of the cucumber beer that was completed recently. I'd search that one. It seems to me he racked the beer to secondary with chunks of cucumber. Just sub in the zucchini,& maybe some lemon zest.

 

[samc]

Marinate in Vodka, then toss in the Vodka. Or just drink the Vodka with a beer back.

 

[rhino120x]

So a little over a year later... did you ever try and brew this zucchini beer? I'm sitting here staring at a pile of zucchini my wife has on the counter wondering if I can create something drinkable out of them... which is what brought me here...

Success? yeh or neh

 

[tojo]

Make your beer and then add zucchini water to secondary or just before bottling..the key is exactly how much to use and also how much you will extract from the zucchinis you have

To make the zucchini water: Grate zucchini on the large holes of a box grater and put it in a fine mesh sieve over a bowl; sprinkle with a pinch of salt and let stand for 15 minutes. Press the zucchini to extract as much water as possible.


THIS IS ALL SPECULATION...I HAVE NO FOUNDATION FOR THIS INFORMATION.....Just sayin'!!!

 

[Dynachrome]

Did this turn out?

 

[sibelman]

Did this turn out?

More than a decade later, it may not be knowable.

Cheers!

 

[Snuffy]

I'm considering a Greek Salad beer. I wonder if feta floats...

 

[Closet Fermenter]

Did this turn out?

Probably still conditioning.

 

[sibelman]

Greek Salad beer.

Just pour some beer on your salad and dig in!

 

[Snuffy]

Just pour some beer on your salad and dig in!

Champagne vinegarette is my favorite. I bet beer would work.

 

[lumpher]

Beer and salad. Nope... Beer ON salad?

 

[sibelman]

IMHO, beer, pickles, and Greek salad can each be splendid, and are best enjoyed separately. But there's no accounting for taste, eh?

 

[Closet Fermenter]

Had fried squash and ginger beer tonight; just for kicks.