RobWalker
Well-Known Member
I really need to stop...my stupid experimental recipes are reaching an all time high.
My plan is to make beer reminiscent of Nachos so I can drink it when i'm stuffing tacos and chimichangas down my face.
Ingredients so far;
Pale Malt
Corn Syrup
Sweetcorn
Jalapenos
Corn Chips, Unsalted
Lemon Juice
Tequila
Coriander
Tomato Puree
The "food" ingredients would all be cooked gently so they break down a bit, then juiced and added after fermentation to retain the flavour. Corn Chips would be mashed with the pale malt. Sweetcorn and puree has a bit of sugar so it'd need time to ferment again, especially since tomato puree can be used as yeast nutrient!
So, er...what do we think? hahah. How desirable is DMS and how could I add a little to my beer? It has a taste of cooked tomatoes and sweetcorn, so could be good in this case. Would it be worth going for a roasted taste somehow too? Maybe soak a bit of oak in?
My plan is to make beer reminiscent of Nachos so I can drink it when i'm stuffing tacos and chimichangas down my face.
Ingredients so far;
Pale Malt
Corn Syrup
Sweetcorn
Jalapenos
Corn Chips, Unsalted
Lemon Juice
Tequila
Coriander
Tomato Puree
The "food" ingredients would all be cooked gently so they break down a bit, then juiced and added after fermentation to retain the flavour. Corn Chips would be mashed with the pale malt. Sweetcorn and puree has a bit of sugar so it'd need time to ferment again, especially since tomato puree can be used as yeast nutrient!
So, er...what do we think? hahah. How desirable is DMS and how could I add a little to my beer? It has a taste of cooked tomatoes and sweetcorn, so could be good in this case. Would it be worth going for a roasted taste somehow too? Maybe soak a bit of oak in?
