Beer Infusion Experiments

Discussion in 'Beer Talk' started by beerismysavior, Mar 6, 2012.

?

Is infusing beer with crazy ingredients a good thing?

  1. Yes

    19 vote(s)
    82.6%

  2. No

    4 vote(s)
    17.4%
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  1. beerismysavior

    beerismysavior Initiate (0) Mar 29, 2011 Virginia

    So I decided to build my own version of a Dogfish Head Randall. Difference is, I'm infusing it with all sorts of stuff including fruit, peppers, etc. I'm implementing this device in a brewpub (Vintage 50 in Leesburg, VA). Any thoughts and / or suggestions regarding which ingredients do and don't work? I've only experimented with coffee beans and peppers so far, both turned out pretty well. Has anyone experimented with anything other than hops? Below is a video of the device and the article can be found here: http://www.divinebrew.com/management/draft-beer-infusion/

     
    #1 beerismysavior, Mar 6, 2012
  2. FosterJM

    FosterJM Initiate (0) Nov 16, 2009 California

    Hmmm. I have a lot of that here in my warehouse. Industrial plastic sales. Sounds like a pretty cool thing. I dont know about all crazy but imparting certain flavors into certain beers sounds like a good idea to me.

    Nice job and good video.

    Cheers!
     
    #2 FosterJM, Mar 6, 2012
  3. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    Ive heard of coffee, I bet coconut would be good. Maybe various unsalted nuts or try different chocolates- bitter, semisweet, etc.
     
    #3 LostTraveler, Mar 6, 2012
  4. dbc5

    dbc5 Savant (1,117) Jun 18, 2009 Arizona

    Hmm, some chocolate varieties as LostTraveler suggested might be interesting. I might also consider toasting and soaking some wood chips in bourbon or other spirits and approximate a barrel treatment.
     
    #4 dbc5, Mar 6, 2012
  5. Knownfactor

    Knownfactor Initiate (0) Feb 20, 2010 Colorado

    I've been pretty skeptical about a system like this. Does it really infuse favors that quickly? How about co2 levels after it runs through? Also it looks like It creates a ton of foam/head which in the long run your losing $.
     
    #5 Knownfactor, Mar 6, 2012
  6. NoLeafClover44

    NoLeafClover44 Initiate (0) Feb 24, 2011 Delaware

    Maybe some mint or other herbs? I also liked the bourbon soaked wood chips idea. Sort of an insta-barrel aging.
     
    #6 NoLeafClover44, Mar 6, 2012
  7. beerismysavior

    beerismysavior Initiate (0) Mar 29, 2011 Virginia

    Thanks
     
    #7 beerismysavior, Mar 6, 2012
  8. beerismysavior

    beerismysavior Initiate (0) Mar 29, 2011 Virginia

    The ability of the beer to infuse the flavor is dependent on two factors. The alcoholic content of the beer and the oil associated with the product your infusing. If the product does not have enough oil or the oil itself is too lightly flavored then I presume it won't work all that well. As far as foam production, again it boils down to the oil. I noticed with peppers, the oil manages to offset all the nucleation points created by the beer contacting so many surfaces. It is definitely not a perfect system, really only effective enough for sample sizes as a 2 hour event. Something with more trajectory would probably require a more robust design.
     
    #8 beerismysavior, Mar 6, 2012
  9. Devi0us

    Devi0us Savant (1,136) May 3, 2011 California
    Trader

    How about some PVW soaked wood chips and a Vanilla Bean...

    Cheers!
     
    #9 Devi0us, Mar 6, 2012
  10. beerismysavior

    beerismysavior Initiate (0) Mar 29, 2011 Virginia

    That would make our sous chef very happy! We might run a doppelbock through vanilla beans and wood chips. Could get funky.
     
    #10 beerismysavior, Mar 6, 2012
  11. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    cinnamon sticks
     
    #11 LostTraveler, Mar 7, 2012
  12. Namaste108

    Namaste108 Initiate (0) Sep 14, 2010 Michigan

    spearmint?
     
    #12 Namaste108, Mar 7, 2012
  13. JdoubleA

    JdoubleA Pundit (903) Apr 27, 2011 North Carolina

    I've heard dried fruit works better than fresh. It's basically condensed and also compacted for more surface area.

    That said, at the 2010 BBA Sexual Chocolate Release I had a dried mango randall-ized Ballast Point Big Eye IPA that also had fresh mango in the growler (I think Green's out of SC brought it) and it was fantastic.
     
    #13 JdoubleA, Mar 7, 2012
  14. davey101

    davey101 Pooh-Bah (2,360) Apr 14, 2009 Connecticut
    Pooh-Bah

    Coors light through dirty socks and old scraps of leather. Insta-lambic!
     
    #14 davey101, Mar 7, 2012
    teorn88 likes this.
  15. beerismysavior

    beerismysavior Initiate (0) Mar 29, 2011 Virginia

    If we were in it for the money, you're right. We COULD MAKE A MILLION DOLLARS doing that. Just kidding, I appreciate the humor. I wish we made a lambic. Bit of a conversation morph here, but in order to do a proper lambic we'd need special "separate" equipment. Gueze = best day after beer ever.
     
    #15 beerismysavior, Mar 8, 2012
  16. NoLeafClover44

    NoLeafClover44 Initiate (0) Feb 24, 2011 Delaware

    How about sourpatch kids? I'm only half kidding, as I would be curious to try it.
     
    #16 NoLeafClover44, Mar 8, 2012
  17. UCLABrewN84

    UCLABrewN84 Initiate (0) Mar 18, 2010 California

    I think a brewery actually did this.
     
    #17 UCLABrewN84, Mar 8, 2012
  18. johnhenryconway

    johnhenryconway Initiate (0) Dec 30, 2009

    Hmm maybe a saison ran through Rooisbos .
     
    #18 johnhenryconway, Mar 8, 2012
  19. beerismysavior

    beerismysavior Initiate (0) Mar 29, 2011 Virginia

    No idea what Rooibos was, so I looked it up. Thanks wikipedia http://en.wikipedia.org/wiki/Rooibos This stuff is awesome. Definitely using that next week.
     
    #19 beerismysavior, Mar 8, 2012
  20. davey101

    davey101 Pooh-Bah (2,360) Apr 14, 2009 Connecticut
    Pooh-Bah

    I think it was DFH festine peche......?
     
    #20 davey101, Mar 8, 2012
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