Self-dosing beers with vanilla extract

This isn't too bad. http://beeradvocate.com/beer/profile/24690/71911

 

Why not just add a splash of Galliano?

 

Do whatever makes you happy. Just remember, you're no longer having a beer. Now it's a mixed drink. 20 years ago, no one would have believed flavoring vodka would sell. But ditsy college chicks have created an entirely new market.

 

I just added a 1/2 teaspoon each of: Pure Madagascar vanilla extract and Maker's Mark to my glass... swirled it around and coated all the sides, dumped it, and poured in a 2010 Brooklyn Monster Ale. Not bad at all! The nose is mostly vanilla, licorice, caramel and a hint of bourbon. The taste has more bourbon, licorice, caramel malts and fruity hops of the barleywine, and some vanilla notes on the back end finish.
Wishing I woulda used Weyerbacher Blithering Idiot or Harpoon Leviathan B.W. instead of Monster. Monster is really good, but a touch too much licorice is coming thru. A sweeter, more caramel forward barleywine will do much better with this experiment.
Looking forward to trying the same thing with other brews soon:
Traquair House Ale
O.B. Old Chub
Zywiec Porter
F.D. Gonzo Imperial Porter
F.D. Double Dog IIPA
N.C. Old Ale
N.C. Old Raspy
Black Boss Porter
Etc... give me other ideas!

This gets sooooooo much better as it warms up! The nose is amazing!!! Still a bit too much licorice burning the tongue though.

 

Be careful, bourbon doesnt go with everything.

 

No doubt! But for a couple of $, it might be worth it. I have a feeling my favorites will be Double Dog, Gonzo, Old Chub, and Zywiec.

 

Am really curious to experiment now, Thick...thanks for adventurous foray

May try a variation with Rum....

 

Just did this with a founders imperial, I was impressed! the vanilla blended very well and enhanced an already great beer. I used a cap and a half full of bourbon extracted Madagascar vanilla. The flavor really came out as it warmed, my one complaint is that it did seem to make it a tad drier.

 

Thanks for the tip, that stuff looks awesome (and expensive). Looks like they only distribute within NH, so I'll look the next time I'm in the state.

 

I believe Jack's Abby has a peanut butter beer on the way soon. Due to my allergies, I mostly just made sure they were being very careful with that one and post-brew sanitization.

 

I've added bourbon to FBS, as well as bourbon and maple syrup, never turns out like KBS or CBS... still good though

 

Flavoured vodka has sold for a lot longer than that. I think it was originally called Gin.

j/k

 

I have some bottles of this winter pasts bottling and I'm finding it pretty hot. I'm assuming the boozy character will mellow with time. Given your experience with this beer, how long do you think I should give it before it's ready?

 

To get rid of the booze? Maybe two more years? It's a very similar to Big Foot in the way that the licorice takes years to fade.

 

Actually, I have it on good authority that Vanilla won't be brewed again. Another BA had the chance to meet and chat with the brewer, and they had said that the vanilla gunked up their equipment so badly that they are not likely to do it again. I of course cannot say this with 100% authority, but it is enough for me not to get my hopes up. But man, was that an amazing beer!

 

Vodka and Vermouth is a very nice drink... but it's not a Martini unless it's made of Gin!!!

 

Bringing this back from the dead to report trying this with 2 friends yday,

We did the coating of the glasses with 1/2 tsp of pure madagascar bourbon vanilla extract, as @Thickfreakness describes above. We were were using tasters and we coated each successively with excess from previous, and had some left over at the end. Absolutely magnificent with this year's BCBS. It didn't remind me of the original Vanilla so much, which was a richer and sweeter beer, but as a great beer in its own right. I recommend trying it.

 

I have had a lot of success with opening a BCBS and putting in a piece of vanilla bean and re-capping. I have experimented a lot, and found the best process (for my tastes at least!) is:
- 3 inch piece of really good vanilla bean split in half (2 inch piece if 2014 or older)
- open a cellar / room temp BCBS and carefully slide in
- recap (home brew wing capper) and give a gentle shake
- Leave in fridge for 6-12 hours (max!)

I used to suggest leaving in the vanilla bean for longer, but I am finding 6-12 hours is perfect to get all the floral vanilla scents without extracting any of the harsher flavors. a room temp beer with the vanilla added seems to extract more flavor but it goes straight in the fridge and doesn't take long to be good. You get a few flecks of vanilla in the beer, but it tastes and smells amazing!

 

Pour about a quarter of the bottle (assuming 12 oz) into the glass. Add whatever you're adding drop wise to taste - with swirling. If you don't like the results, you've only wasted a quarter of the beer. If you do like it, multiply the drops by 3 and you're ready to "treat" the rest.

 

French Press works nicely for quick and easy flavor additions. With BCBS I've done whole vanilla beans, freshly toasted coconut, cacao nibs, raspberries, and blackberries - all worked nicely. I typically pour half the beer into the press on top of the ingredient addition, move to fridge and let sit for 20-30 minutes, remove from fridge and pour remaining beer from bottle and the infused portion into glass and enjoy.