French Pressing/Infusing Beer

Boulevard Imperial Stout with vanilla bean for 10 in a French press is fantastic! Adds a needed layer to the flavor profile.

 

I used to french press my coffee all the time until I bought the Hario V60. I'm strongly considering using this with some Bourbon County, but afraid the caffeine may keep me up. Has anyone used this before? Not as popular as a french press, but coffee comes out better through here, so I'd assume it would work the same for beer.

 

EJ - the Hario is a pourover so perhaps the Clever Coffee Dripper may be preferred for full immersion like a french press: http://www.sweetmarias.com/clevercoffeedripperpictorial.php

Clever brewing guide: http://www.scaa.org/chronicle/wp-content/uploads/2014/02/cleverdrip.pdf

Hario brewing guide: http://www.scaa.org/chronicle/wp-content/uploads/2014/02/pourover.pdf

And a French Press guide:

http://www.scaa.org/chronicle/wp-content/uploads/2014/02/frenchpress.pdf

Thanks for posting your comment - I had not thought of using my Clever until now. I also have the Hario and a bunch of other coffee brewing equipment. Check out http://coffeegeek.com/ for great forums about coffee. Cheers!

 

We've been using this tea infuser for making toasted coconut and/or vanilla BCBS. The great thing about it is that it seals well and is just large enough to accommodate 12oz of beer, so you lose less carbonation and don't get much oxidation while waiting for it to infuse.

 

Here's another one that's similar to the Clever: http://www.adagio.com/teaware/ingenuiTEA_teapot.html

 

We've got one of those, but it doesn't seal and the beer going through the screen at the bottom completely kills any carbonation that's left. It is outstanding for making breakfast tea, though -- my go-to device for that.

 

We did Founders Porter French pressed with some Starbucks Kenya blend coffee last weekend . Delicious....

 

Used a standard french press tonight to infuse a 2012 Central Waters barrel aged stout with toasted coconut.

I wanted it to be a coconut bomb and boy, was it. I toasted 2 tablespoons of coconut and placed in the press with the entire bottle of beer and let steep for about a half hour.

Very tasty and no artificial "suntan lotion" like coconut flavor for me, but I love coconut.

 

This sounds like an excellent idea. We've been doing BCBS with coconut (not sure why, given how much CW we drink), and the one negative has been that the mouth feel has come out a little too thick and cloying. CW BBS seems like it might be perfect.

 

I'd actually never had CW BB before so I opened two and drank the plain one first. I was actually surprised by how thin it was as compared to other BB stouts I've had.

 

Thanks for the feedback lowbit - I appreciate it!

 

Hey Everyone,

I am looking to infuse a few bourbon beers with almonds, pistachios, hazelnuts, etc. I was wonder if anyone has any experience using nuts and could offer advise on the best way to capture as much flavor as possible.

Cheers,
Jason

 

Adding bourbon? If so, infuse the bourbon with your nuts before adding to the beer. 24-48 hrs generally sufficient. You'll get a cleaner infusion with vodka, but once blended it will make little difference.

 

If they are raw rather than roasted nuts that you are looking at using then you'll probably need to look at some method to sanitize them or you'll risk an infection from unknown bugs on the nuts. Soaking in vodka or bourbon may do it, but I'm not an expert to be able to say if this will be fail-safe. If they are roasted nuts you still may need to use some caution depending on how the nuts have been stored or handled.

 

No, not adding bourbon, using a bourbon based beer (i.e. Bcbs) and adding flavors

 

Ahh. So French-press style? Haven't done a mini Randall with nuts so don't have experience there.

BUT, if I were to try it, I'd roast the nuts right before infusion. This will pull oils to the surface, which is what you'll need for a quick infusion. Roasting in a toaster oven works well... just stay close so you don't burn them. You'll know you they are done when you can smell them. Toasting in a dry frying pan (with agitation) works too.

 

I was thinking of toasting in a frying pan and then letting it sit overnight in the bottles. Was sure if this would be a better approach and keep them whole as opposed to chopping and then straining the beer the next day.

Would you apply the same methodology for vanilla beans you think?

 

I just brewed a hazlenut porter the other day. Roasted the nuts for about 10-15 mins until they started to brown & smell toasty, then added them to the boil around 15 mins out. I even saved them afterwards as they were delicious! A little bitter from absorbing some of the hops, but definitely edible - especially on a dessert!

 

Ive used nuts in beer and the best way is to soak them in booze, this is the method I use

half the time I make the extract I end up just drinking it neat, I love roasted almond infused booze

 

I was gonna say the hell with the brewing. I'm going home to make some Knob Creek infused with almonds as soon as I get off work. On the rocks, please!

Edit: Have you noticed any kind of oxidation with liquor? I know the ABV is way up and it's less likely to oxidize than beer or wine, but a stir plate just sounds like you're asking for trouble.