Infusing Beer w/ French Press

Discussion in 'Beer Talk' started by bpgpitt10, May 24, 2013.

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  1. bpgpitt10

    bpgpitt10 Initiate (0) May 12, 2008 District of Columbia

    I came across this article and can't really decide what I think about it. I know a lot of people get pissy about "beer cocktails", but the summer heat has me actually considering giving this a try. I know it's not that close to a firkin, but I feel like the concept resembles the unique additives that people put in firkins.

    Soooo... whatcha think?
  2. Eriktheipaman

    Eriktheipaman Savant (958) Sep 4, 2010 California

    I say go for it, although personally it's not for me but I don't see any harm. I would think the beer would come out fairly flat but you could come up with some fun combos.

    It would be fun to infuse some of these beers with different things and experiment cooking with them after.
  3. UCLABrewN84

    UCLABrewN84 Initiate (0) Mar 18, 2010 California

    I was at a tasting recently where someone did this with toasted coconut and a mixture of stouts. It turned out fantastic.
    queens1130 likes this.
  4. GRG1313

    GRG1313 Poo-Bah (3,900) Jan 15, 2009 California
    Society Trader

    No, it turned out to be one of the best beers out of the approximate 150 tasted, as I recall! I'd never seen this done before and thought it was pure bogus nonsense. The first pressing after a very short saturation was great. The beer after about an hour, or so, was absolutely fantastic, as UCLABrewN84 has stated!
    queens1130 likes this.
  5. fistfight

    fistfight Initiate (0) Jan 13, 2006 Massachusetts

    That sounds awesome. Do you have any idea how many ounces of coconut was used per ounce of beer? I assume you can just toast the coconut in the oven until it's fragrant, right?
  6. HugeBulge

    HugeBulge Initiate (0) Dec 31, 2012 New York

    I recently got a keg of bcbs on my kegerator and have been doing a lot of this. I let some sumatran coffee beans and some vanilla sit in 2-3 oz then strain it and top off my glass. Comes out amazing
  7. FATC1TY

    FATC1TY Initiate (0) Feb 12, 2012 Georgia

    I've been in a brewery in NC that is starting to do this.

    They have their IPA "base" beer, and a boat load of whole leaf hops and a french press. They let ya dryhop kinda like ya would in a firkin, and do the beer how you want it.

    Pretty cool idea.

    I've done it before at home and it works great to play around with and mix it up.
  8. TheBigEast

    TheBigEast Initiate (0) Oct 21, 2004 New York

    Hell of a lot cheaper than the Randall - going to have to give it a try - Cheers!
  9. syu3003

    syu3003 Initiate (0) May 4, 2011 Michigan

    My mind just got blown. Gonna try this tonight. My french press is going to be way over used now... I'm gonna try all sorts of crazy shit!

    Thanks for the post!
  10. Retail1LO

    Retail1LO Initiate (0) May 4, 2011 Pennsylvania

  11. Smakawhat

    Smakawhat Poo-Bah (8,229) Mar 18, 2008 Maryland

  12. queens1130

    queens1130 Initiate (0) Nov 21, 2008 California

    He did the same thing recently at the Brown Bag Night because we had duplicate bottles. Chris told us that he put enough beer to just to cover the coconuts completely, steeped 10min, & combined with remainder of the bottle. Tasted amazing.
  13. brewsader

    brewsader Initiate (0) Dec 7, 2012 New York

    in my experience of french press dry-hopping, the beer warms up, flattens out and gives a slight vegetal taste but the hop aroma is significantly augmented. i still dont know if it's worth it.
  14. kdb150

    kdb150 Devotee (448) Mar 8, 2012 Pennsylvania

    This sounds like the optimal use of this technique. Cheers!
  15. bpgpitt10

    bpgpitt10 Initiate (0) May 12, 2008 District of Columbia

    Just curious... what are you using for the vanilla? Full vanilla beans? I only ask because I feel like those get super pricey fast so seeing if you have a better alternative.

    I also just realized that many of the things we have discussed are all LARGE... as in, a french press is actually unnecessary with the fine mesh. To stop the worry about lower carbonation, I'm betting you could add straight to the bottle then pour the bear through a mesh strainer that wouldn't be as fine as a french press. Should accomplish the job and limit carbonation loss. Just an idea!
  16. syu3003

    syu3003 Initiate (0) May 4, 2011 Michigan

    Recently did this with BCBS and 2 full vanilla beans. Shaved it in and ground the rest with a mortal and pestle and let the vanilla press through the coffee after marinating in it from a "pour over" about an hour or so. Turned out to be way too much vanilla but the good thing is that it integrated well into the beer... just too well. Next time Ill hold off on the vanilla and marinating time a bit, and see how it goes. Beans can be expensive, but I predict that if you get the formula right, you can make some really outstanding infused beer and open up a new dimension of your own variant tastings. Works great as well with all of my "hipster" coffee, as they say.
  17. HugeBulge

    HugeBulge Initiate (0) Dec 31, 2012 New York

    i bought 2 beans and some extract. the extract is way more cost effective.
  18. leftyhyzer

    leftyhyzer Initiate (0) Jul 10, 2012 Indiana

    I pay $3.50 for 5 fresh whole vanilla beans at a fresh produce market. And I only use a half of one per 2 bottles. Vanilla is very strong. Not that expensive.
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  19. leftyhyzer

    leftyhyzer Initiate (0) Jul 10, 2012 Indiana

    For a tasting tomorrow. Muddled rapsberry, chocolate, vanilla bean and marshmellow fluff bourbon county french press variant. Steep 1 bottle for 8 hour then add second bottle hour before drank. Second time making this. And its as amazing as it looks and sounds. Cheers ppl

  20. CajunMary13

    CajunMary13 Initiate (0) May 1, 2013 Florida

    I would have never thought of this. This is genius and the possibilities are actually endless.
  21. CajunMary13

    CajunMary13 Initiate (0) May 1, 2013 Florida

  22. PetitChouffe

    PetitChouffe Initiate (97) Sep 28, 2009 Washington

    We just tried this with some hops the other day with some homebrew that had pretty much lost its hop aroma... It worked well to serve the beer out of the press almost immediately. The few ounces of beer left in the bottom of the press for about 30 minutes became super grassy/vegetal and not pleasant.
  23. leftyhyzer

    leftyhyzer Initiate (0) Jul 10, 2012 Indiana

    Trust me it was. If you have any questions feel free to ask. Im a semi pro at french pressing.
  24. CajunMary13

    CajunMary13 Initiate (0) May 1, 2013 Florida

    I just bought my french press today. Can you give really detailed instructions to me please? :stuck_out_tongue:
  25. matttttYCE

    matttttYCE Initiate (0) Jul 15, 2010 Arizona

    I as well would like some detailed instructions on this because this is really tempting to try even with my precious few BCBS
  26. UCLABrewN84

    UCLABrewN84 Initiate (0) Mar 18, 2010 California

    Pour half of the bottle of beer into the press, add desired ingredients, and let it "steep" to taste. Usually people will mix the remaining beer in the bottle back into the press to impart carbonation and dilute the infusion to taste.
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  27. leftyhyzer

    leftyhyzer Initiate (0) Jul 10, 2012 Indiana

    This is the same detailed instrucrions I gave to CajunMary13.

    You can use most stouts. I'm sure they womt be as good as bcbs but worth a shot. This will be exactly how I do it with bcbs. For the same concoctions in the picture

    Big handful marshmellows (proper measurements lol)
    Handful of raspberries
    Hersheys chocolate 3 or 4 small squares
    Whole vanilla bean

    First smash up the raspberries in a bowl. I feel you get more flavor out of them.
    Put marshmellows in a bowl and put in microwave for 45 secs. It turns into a fluff. Just stir in ball.
    Cut the vanilla bean in half and then cut the half long ways. So you have two half pieces of vanilla bean.
    Put raspberries at the bottom, then vanilla beans, then marshmellows,and chocolate on top. You don't want to put marshmellows in first cause they'll stick to the sides and bottle of french press. Pour one bottle in slowly. It will foam up so go slowly. Put the top of french press in and slowly press in up and down a few times. Then bring it to the top of the beer and put in fridge and let sit for 5-6 hours. Take it out and take the top out and pour another beer slowsly cause this one could foam over top. Put top back on and bring up and down a few times and put back in fridge for another hour. Take out push down a few more time then make sure the press is all the way down before you pour your glass.
    fds, Born_A_Jee, founder26 and 7 others like this.
  28. BEERschlitz

    BEERschlitz Initiate (0) Oct 13, 2013 Michigan

    Just did some toasted coconut with '14 bcbs. Holy... Shit... DO IT!!! Was the wife and my favorite out of '14 BW '14 Coffee and '14 regular. The coffee was close but the coconut took the cake.
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  29. dazedandconfused

    dazedandconfused Initiate (0) Dec 11, 2008 New Jersey

    I tried it with toasted coconut and it made it way too sweet. Not sure if I used too much as it seems that everybody in here that's tried it, had great results. Probably do it with coffee beans next.
  30. Devman171

    Devman171 Defender (617) May 16, 2013 Maryland

    Most coconut is sweetened, need to find some raw or wash it
    dazedandconfused likes this.
  31. The_Frake

    The_Frake Initiate (0) Feb 11, 2014 California

    Any advice on the type of coffee that is best to use? Im a newb at this and just mixed 12oz of Velvet Merkin with 1 TBSP of Dark Roast ground coffee beans. I let is sit for 3 min before pressing and adding to 6oz of plain Velvet. It was off, not good at all. Help here?
  32. supertech

    supertech Initiate (0) Oct 22, 2015 California

    BCBS is the best beer to infuse with. Just did one with vanilla beans soaked in bullit rye and it got me tempted to dump some in my whiskey barrel.
  33. theperk

    theperk Initiate (0) Jul 14, 2012 California

    So you soaked the vanilla beans in the rye and then moved them to the french press with BCBS to soak? How much of the vanilla was infused into the whiskey? Did the beans carry any rye spice to the BCBS?
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