Apple Pie Saison

Why not just throw the whole pie in there and make it easy.....

Seriously though, I have no suggestions what so ever, other than go easy on the spice.

 

i have added both whole apples and apple cider to a beer before. the apple flavor you get is real subtle, but nice. sort of like pumpkin beer - the flavor is mostly spice and reminiscent of the fruit itself. youd probably need to add a ton of apples to get strong apple flavor.

 

I'm rolling the idea around of boiling cider down to reduce the volume. Hopefully the syrup will still have an apple flavor to it.

 

Every time I think about it, I start laughing my ass off. At what point is it rational. To throw a pie in the damned mash tun? I like to picture the whole thing going down and the guy is trying to figure out what his water to pie ratio should be for the mash. I hope that was some trolling.

 

It' been done before actually, but with whole Pecan Pies...50 of them to be precise

http://beeradvocate.com/beer/profile/16503/99413

 

Was it open fermented in a turkey pan cool ship? If not, it doesn't count.

 

They also had a Cherry Pie whole at 2013 MI Summer Beer Fest - it was reallllly good actually.

 

I'm surprised they had the self restraint to skip adding a few gallons of vanilla ice cream along with those pies!

 

They make a Vanilla Cream Ale called Cakewalker - I think - anyhow, I mixed that with the Whole Cherry Pie on a flight I did at the brewery. LOL

 

My friend and former homebrewer, Jonny Lieberman, who used to haunt these parts before he became a fancy pants writer for Motor Trend did an apple pie beer with actual apple pies - Must have been around 2005 or so.

It was interesting to say the least.

 

Apparently, the Bruery also did it with their Windowsill. (With excellent result, from what I've heard!)

 

Nope. Commercial description indicates they didn't use whole pies...

"Keeping the original pie recipe in mind, specialty grains were chosen to mimic the crust, and rhubarb and raspberries were used in varying stages of the brewing and fermentation process. The resulting beer is reminiscent of a fresh country pie, cooling on a farmhouse windowsill."

 

Ive done it this way without much luck, the other way around though (boiling wort to a syrup) worked out really well for me, after boiling the wort down to ~1gal and used fresh pressed cider to reconstitute the wort

 

I'm positive I am speaking a different language than others now...

 

I'm having trouble finding it now, but when I was looking up info on it (maybe a month ago), I saw a picture of some people breaking up, what looked to be, berry pie and tossing it into an open vat of beer.

 

Lold at water to pie ratio.

 

Ah, not the one I originally found, but here you go:

https://www.facebook.com/photo.php?...561.-2207520000.1383843977.&type=3&permPage=1

 

Still dredging the water for an, " IT CAN'T BE DONE!"?

I tend to stay away from putting breakfast cereal into the mash. Every time I take a sip of my peanut butter stout, (my most exotic beer yet), I think to myself, "I really want this to be a better stout...and I'd eat a peanut butter sandwich with it."

Call me plain vanilla, but I'd rather experiment with grains and hops than figure out what the gap on my rollers for a pie should be.