Author Topic: Avocado Beer  (Read 1603 times)

Online denny

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Re: Avocado Beer
« Reply #15 on: October 02, 2013, 01:42:39 PM »
learn something new everyday.

I was kinda prepared because my wife is a big believer in this and for years I've been telling her I don't see it working!  So I was aware of these resources already.
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Offline punatic

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Re: Avocado Beer
« Reply #16 on: October 02, 2013, 01:48:49 PM »
"Damn it Jim, it's avocados not rocket science!"

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Offline punatic

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Re: Avocado Beer
« Reply #17 on: October 03, 2013, 10:18:27 PM »
As someone once said on this forum, only in reference to northern grown zucchini, "You have to lock your car, or someone will put avocados in there."

These are just the recognized varieties.  Wild avocado trees often spring from random cross-breeding.  Seeds do not reproduce true to the fruit they come from,  and some of those wild cross-breeds are incredibly delicious!

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Offline dbeechum

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Re: Avocado Beer
« Reply #18 on: October 04, 2013, 08:24:03 AM »
Two months back, Angel City here in LA (the Alan Newman/Jim Koch seed project that they bought from the founder) did an Avocado beer for an Avocado fest. Same sort of idea as the guacamole saison only he went and added both avocado flesh and garlic (I will let no sulfur bearing components near my brew!)

He mashed the avos and added some in the whirlpool.

http://laist.com/2013/08/20/angel_city_avocado_beer.php

I love avocados, but yeah.. I'll stick with the Saison Guacamole approach.
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Offline Jarhno

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Re: Avocado Beer
« Reply #19 on: October 04, 2013, 09:57:22 AM »
Two months back, Angel City here in LA (the Alan Newman/Jim Koch seed project that they bought from the founder) did an Avocado beer for an Avocado fest. Same sort of idea as the guacamole saison only he went and added both avocado flesh and garlic (I will let no sulfur bearing components near my brew!)

He mashed the avos and added some in the whirlpool.

http://laist.com/2013/08/20/angel_city_avocado_beer.php

I love avocados, but yeah.. I'll stick with the Saison Guacamole approach.

Interesting! Thanks for the link!

Yeah I was imagining a very light beer like a pilsner that had hints of that avocado sweetness, almost a savory kind of sweetness. Depending how pungent or potent the flavor is I will consider adding some sort of fruit (in very, very light amounts) to a successive brew to maintain a delicate and light approach but to add some complexity.

Thanks for all the information, everyone!
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Offline gandelf

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Re: Avocado Beer
« Reply #20 on: October 10, 2013, 04:04:12 AM »
First, you need to define for yourself what you hope to get from the avocado.  How will it contribute to the beer?  Imagine what you want the finished beer to taste like...and why!

AND sometimes it's just wrong. Because you can, doesn't mean you should.
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Offline mihalybaci

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Re: Avocado Beer
« Reply #21 on: October 10, 2013, 06:54:12 AM »
My experience w/avocados is that they quickly turn black.  Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

You can also prevent avocado's from turning black with heat. If you heat avocados to a sufficient temperature, you will denature the enzymes that cause decoloration. I made a soup and added the avocado for just the last 5 - 10 minutes of cooking and they were still a bright yellow-green up until the point I ate all the leftovers (~10 days). I'm not sure what temperature the flesh has to reach, but with heat it's possible to make permanently green guacamole.