Horrible idea that I really want to try...

the closest thing I've heard of, but never tried, was Dandelion Greens in a beer- I suspect it makes a decent bittering agent

 

I would braise some mustard greens in plain water and taste the water before moving forward with a full batch of this experiment. Sounds like a whole lot of gross to me

 

when i first read this i read it like mustard AND turnip greens, and i was like noo way would that make something worthy of a semi decent beer.

I think they would act as a bittering agent as stated, but i feel like it would take a whole lot to develop a distinct taste. If your using hops dont you think those would just overpower the greens and hide the flavor?

-xICooRsYIx

 

Well...kiss my grits

 

Do it. Use a moderate amount of Fuggle or EKG and expect the greens to add a little more on top. I'd add them in at 1 min, or maybe KO with a mustard-stand of about 15 minutes.

I have no idea of how much you'd want to add to a 5 gal batch.

 

Add some tumeric and ... crap, just throw some curry in there too and some cayenne. Then it will be a real "India" pale ale.

 

Tell ya what, why don't you brew a 1gal batch to try it out. I'm gonna go with the majority and say it'll be gross, but different strokes for different folks. FWIW, I really enjoy mustard and turnip greens myself, we always had them in the garden growing up, and I didn't even learn that you could eat the turnip bulbs until I became a cook as a late teen.

 

If a brewery can brew a beer with asparagus (http://www.beeradvocate.com/beer/profile/16503/95903/) then you can brew with any vegetable and have someone who will like it. Maybe that someone is you.

 

What's the point of brewing if you can't try whatever crazy idea that's rattling around your dome?

Do I think it'll work? No. Sounds gross to me.

Do I think you should try? Hell yes.

 

This beer was amazing...
http://www.beeradvocate.com/beer/profile/4/67214/?ba=Thorpe429

And I used to really like this too, it used mustard seeds. For some reason they changed from the little short fat bottles to regular ones and I stopped liking it...
http://www.beeradvocate.com/beer/profile/322/9749/

 

Dandelion & Nettle have been done... why not?

 

At what stage in the brewing process would you add mustard/turnip greens? Boil kettle? Secondary?

Would be best to do a nice clean base beer for this, on whatever your normal scale is (5 gallons?), and just steal 1 gallon after primary fermentation and condition on the mustard/turnip greens. Or do a small batch of a gallon.

 

I'd probably start with flame-out and then work my way earlier and earlier, hopefully avoiding anything too vegetal.

 

Coming up with insane ideas made Dogfish a multi-million dollar company. I say do the 1gal batch and go for it. Maybe you're onto something....

 

Call me crazy but I think this flavor profile could possibly work well with a mixed fermentation to get a complimentary sour flavor going on in there. But I am admittedly crazy for sour beers.

 

I say it again brew in 1 gallon experiments. I have done 103 all gains now, but over 60 of them are 1 gallon runs. I figure I am still learning ever batch...

but call me chicken I stick to Known good recipes...lol