What's up guys . Im thinking of brewing a beer with pistachios in the next couple of weeks and I was wondering if anyone has ever tried this. I know that the fat in nuts can impact head retention but I plan on kegging so im not to worried about that aspect. My question is how should I go about imparting the flavor? I am going to use unsalted plain pistachios . Im thinking of trying this one of 3 ways . 1. make a extract by soaking the pistachios in vodka and adding it to secondary fermentation (worried this may leave a fusel alcohol flavor from the vodka) 2.Adding the pistachios to the mash (like most people do with pumpkin beers). 3. Adding the pistachios at 15 min in the boil. If anyone has tried this or is knowledgeable on the subject could you way in on the pros and cons of each technique. Cheers
1 is the way most nuts/oils are removed from the food that is imparted in beers. I think you won't get much of a result from option 2 or 3. Thank Ryan from BA for this: http://ryanbrews.blogspot.com/2011/10/fat-washing-using-fatty-or-oily-foods.html
