Subterranean Competition

LOL...you are supposed to clean the dirt off before boiling : ) I once brewed a beet beer with beet juice, but it was mostly for color and not at all dirty : )

 

You were forced to eat beets as a kid, weren't you? : )

 

I was beat over the head with Extra Special Malt as a kid...that's why I hate it (besides thinking the toasted marshmallow is really semi-burnt popcorn) : )

 

I just had roasted beets a couple nights back. mmm not dirt. But beer ingredient? Probably not great.

 

Nope, just a couple weeks ago by my wife at a really nice restaurant that cooked them well. I ate them, they had a nice caramelization from the roasting, some herbal notes, a little tang from the vinaigrette, and then just dirt. Dirt.

 

I agree. Beets taste like dirt. A more flattering term is earthy.

 

Alright, I've got to come clean...I had some borscht in Russia that was definitely foul...but it definitely matters how much you use and your childhood beet experiences. : )

ps My wife's pickled beets are to die for in a salad or alone.

 

So sad, haters gonna hate.

 

I'll just repeat my earlier statement

Roasted beets are delicious, there is a great earthy sweetness, not dirt, flavor

Still don't see it working in beer.

I like the sassafras idea

 

Beets go great with citrus. Maybe include roasted beets in the mash (like folks do with pumpkin), for an IPA with clean bitterness and citrus flavor (the beets will muddy it up enough)

 

I think vanilla beans with a small amount of cacao nibs gives off a marshmallow flavor. I'd say a tincture of 2-3 beans + 2-4 oz nibs in secondary should get you around target. This beer sounds like it would be incredible! I think I might add it to my fall seasonal brew list, but do it as a porter instead of a brown.

 

How about a radish saison?

 

Right on @MrOH! I use about 2lbs of peeled, fire roasted beets, cut up into small bite size chunks, throw them on top of the mash tun. But I differ in describing the taste. I say it leans towards sweet wood. Least I unwittingly add fire towards the beet police

 

I'm thinking carrot cake beer. An amber ale brewed with carrots, a touch of vanilla, and a lot of caramel malts. Maybe use a wit yeast?

 

Garlic ipa with summit hops. Boom.

 

I would appreciate seeing the recipe you used to make this negative conclusion. I have a pound of ESM and intend to use it. I'm a big fan of the lighter colored Briess Special Roast.

 

Ginger also grows underground. However, I believe it is far too pedestrian for this competition unless you pair it with Daikon radish and Wasabi.

 

I don't like Melanoiden,Victory/Biscuit, and Black Patent a whole lot either (IMHO)

 

Cool story bro. Now if you could at the bare minimum tell me how much ESM you used to determine it tastes like burnt popcorn, it would be helpful. Just because you don't like it, doesn't mean I won't like it. I'm going to use it regardless.

 

Yes, then I guess it doesn't matter, because 5% is still too much for my tastebuds. It's not total semi-burnt popcorn...but it's not "toasted marshmallows" either. Enjoy