Crazy culinary beers

As far as food flavors in beer are concerned, I'm traditional. If I want to taste a particular food, I'll eat that food. I don't know of any food tasting like beer [on purpose] so why should beer taste like food. [I'm a Fig Newton fan as an adult, which from the previous post, makes me weird adult (true)].

 

It's not the type of beer I seek out, but I'd love to give Cigar City's new collab beer a try:

http://beerstreetjournal.com/movie-theater-food-themed-beer-debuts-this-week/

 

So where do we draw the line between beer tasting like food, and beer that has food flavors? Surely we all describe beers as tasting of chocolate, coffee, caramel, vanilla, grapefruit, orange/tangerine, lemon, etc etc. All these flavors are part of food, and beer. I do understand that it sort of seems like a novelty when a beer is designed to taste like a specific food, but would you have a different opinion if we didn't tell you that the beer maker had a particular food item in mind and instead you discovered for yourself that the beer reminds you of fig newtons?

(I also like fig newtons)

 

I think these types of things keep the beer scene lively. When beers like this are done right and done well (certainly not always the case), it says a great deal about the craft of the brewer. I can appreciate the time and effort that goes into a great beer of this nature.

 

I usually find beers like this to be pretty cool conceptually, but the execution is hit-or-miss in my experience. That said, I'll almost always give a new one a try if given the opportunity.

 

The "food" beers that impress me the most are the ones that achieve various food flavors/aromas using only a combination of water, malt, hops, and yeast. That takes some skill. Sure, you can make a chocolate or coffee stout if you use enough chocolate or coffee. But to me, the brilliance of a beer like Brooklyn Chocolate Stout is that it contains absolutely no chocolate... or at least that's what I've been led to believe. Some goes for the wonderful citrus character in so many great IPAs.

 

I enjoy both sides of beer. While I very much enjoy a well executed version of a style, I also enjoy fun, food inspired beers. I think there is a place for both in the market and I will continue to purchase and enjoy both. I do agree with one post that they are more hit-or-miss that traditional beers, though (Short's being the most notable).

 

I like it all - traditional and food-inspired. Hell, one of my favorite beers is Indra Kunindra, so...

 

Beer is food.

 

That sounds interesting enough to try, at least. Three Heads Brewing had a smoked maple amber a beer called Bromigo that I tried at the ACBF, that seems to be in the same general direction. It's good but it almost seems like it was intended to be an accompaniment to something else.

 

The flavors that naturally occur from hops & malt are, as far as I'm concerned, the only flavors that a beer should have. Food additives is where I draw the line.

 

Short's has been doing this forever.

 

Also, people who are uninterested in additives in beer, thank you. More Hill Farmstead Mimosa for me. More Fantasia for me, more any fruited lambic for me.

 

No yeast for your beer, then?

 

I think you can take things in a lot of food directions, but sometimes it's too far. I give you: Saison du Buff. It tastes like a mouthful of thanksgiving dinner. I love thanksgiving more than just about anything, but it turns out I don't want that combination of flavors in my beer.

 

Yes, of course yeast. I just forgot about it since I didn't have it for dinner this week.

 

A cookie is just a cookie, but a Newton is fruit and cake.


also, I want beer that reminds me of fig newtons. Really want.

 

How about booze or wine additives that occur during bbl aging flavoring?