French Pressing/Infusing Beer

Would you stamp your feet and read the same riot act to the GI brewers for doing the same thing to their own beers, as they did with BCBS and variants at FoBAB? Or is it okay to substitute mashed for dauphinois if it's the chef's whim to do so?

I for one will be making toasted coconut BCBS posthaste.

 

You're a wise man, Bubbles.

 

Ok OK good one. Haha !
To each his own you are correct. Good luck!

 

Not a fan but the key is "their own beers".
However probably over dramatized on my part. (A little sarcasm ...hehem)
You are correct. You as a consumer have every right to add anything you want to your beer
Once purchased. Cheers!

 

I started a new thread on this topic, then found this one. Very helpful - thanks!

 

Last night I french pressed BCBS with a couple items mentioned in this thread. I used half of one '13 BCBS bottle with one scraped vanilla bean into one press and used the other half with toasted, unsweetened coconut + cinnamon stick in another press. I let the vanilla bean sit in the fridge like that for approximately 2 hours. For the coconut + cinnamon, I let it sit for approximately 25 minutes. I timed them so they were both done at the same time. Once they were done, I opened a fresh '13 BCBS and added that to both mixtures.

Out of the 4 people tasting it, half preferred the vanilla bean version and half the coconut. The vanilla flavor came through strong, but not too strong. The coconut flavor also came through strong, but not too strong. The cinnamon flavor was barely noticeable, it could have used extra time to infuse it's flavor before adding the coconut I believe.

All in all, it was very successful. I have added good quality coffee to BCBS before, but it definitely does not need a lot of time to infuse it's flavor, even being cold.

 

maybe he's a former chef because he didn't want to experiment with flavors and find new and interesting additions to the traditional recipes he already loves.

 

I think what he's saying is that, as the chef, it's his imperative to experiment with flavors/additions to recipes, and the customer's option is to either enjoy what he creates for them as-is or go elsewhere if they don't like it. Similarly, I believe he feels that it's the brewers' imperative to experiment with flavors, adjuncts, styles, techniques, etc., and it's the customer's option to either enjoy it as-is or else buy a different beer that better suits their tastes.

For the record, I disagree with him, but his viewpoint is not an uncommon one.

 

On of the local Breweries Parallel 49 does infusions in its tasting room. They add a different one every day. Today is a Chili Lime infusion for their lager.

Personally I think it a great idea. Not only does it give the customer a chance to change things up a bit but it also gives the brewery a chance to see what flavours or combinations are popular without having to create a whole batch. It doesn't take away from it's regular lines if people don't want to try them. Win-Win.

 

Looking to aero press some RIS with coffee, maybe some toasted coconut or vanilla. Anyone tried this with this specific device? Looking for some ideas or helpful tips.

Cheers and thanks!

 

Aero Press?

 

http://aerobie.com/products/aeropress.htm

Basically like a French press using air

 

You push down on that apparatus and it kind of swishes the grounds around, or something?

 

No, you pour the hot water over the grounds and stir for like 20 seconds. Then press the plunger thang

 

lol, so it's a french press with a different name?

 

Butthurt much

 

i can see that. sometimes you can consider beer an ingredient instead of a finished product, though. i won't slight anyone else for doing something with their beer.

 

I know what you are inferring but that's not the case really I was all over the map. But I found something completely original I wanted it to stay that way and not have someone make it their way. Thought that would defeat the purpose of all the work. I still stick to my original opinion but understand you have the right to do whatever you want.
The whole thing was supposed inject some sarcasm into the whole idea as I truly don't use the word proposterous and mind altering in my vocubulary. Oh well.

 

Yeah the French press is killing me

 

This is like putting ketchup on a steak.