Author Topic: Power of Aroma  (Read 583 times)

Offline pete b

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Power of Aroma
« on: April 06, 2015, 02:26:16 PM »
We all know that aroma is a huge part of flavor. I had a really cool reminder of that the other day that I just remembered. I was making some homemade mouthwash with peppermint extract, which is pretty intense and the fumes filled up my nasal cavity. Shortly after I ate a cracker that is strongly flavored with spices. The cracker tasted exactly like peppermint the whole way through, even after chewing.
Also, while on the subject of flavor trickery last night I made moussaka with ground turkey instead of lamb. When making the meat sauce part I added extra garlic, rosemary, and mint: all flavors associated with lamb that are not usually in moussaka except the garlic. I also added a couple TB of olive oil near the end for fatty mouth feel and it totally tasted like lamb. It makes me wonder if a very small amount of caraway would accentuate rye in a beer since caraway seeds are so closely associated with rye bread. (Many think the taste of caraway is what rye tastes like).
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Offline chezteth

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Re: Power of Aroma
« Reply #1 on: April 06, 2015, 05:13:38 PM »
That is an interesting point and makes a lot of sense. It would be an interesting experiment trying that with rye beer. Maybe even do a split batch with the caraway in one half and none in the other.

Offline jeffy

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Re: Power of Aroma
« Reply #2 on: April 06, 2015, 06:40:58 PM »
I have put caraway in rye beers, but always enter it into SHV category.  It works really well. 
I served mini Reuben sandwiches once with a dry-carawayed pilsner.  That was a great beer and food match up.  Instead of having the caraway seed on the bread, it was in the beer.
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Offline pete b

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Re: Power of Aroma
« Reply #3 on: April 06, 2015, 06:52:11 PM »
I have put caraway in rye beers, but always enter it into SHV category.  It works really well. 
I served mini Reuben sandwiches once with a dry-carawayed pilsner.  That was a great beer and food match up.  Instead of having the caraway seed on the bread, it was in the beer.
Sounds great. Or I could put corned beef and sauerkraut in my next rye beer. ;)
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Offline HoosierBrew

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Re: Power of Aroma
« Reply #4 on: April 06, 2015, 06:59:32 PM »
Sounds great. Or I could put corned beef and sauerkraut in my next rye beer. ;)

That's not too far off the guy who was posting here last year on how to make a sandwich flavored beer along the lines of a reuben (or something similar).    ;)     
« Last Edit: April 06, 2015, 07:01:24 PM by HoosierBrew »
Jon H.

Offline pete b

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Re: Power of Aroma
« Reply #5 on: April 06, 2015, 07:28:34 PM »
Sounds great. Or I could put corned beef and sauerkraut in my next rye beer. ;)

That's not too far off the guy who was posting here last year on how to make a sandwich flavored beer along the lines of a reuben (or something similar).    ;)   
Yes, I remember. He wanted to use mustard in it and everyone but him as I recall thought that would be horrible. I cannot stress enough that I was kidding about the corned beef and sauerkraut.
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Offline HoosierBrew

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Re: Power of Aroma
« Reply #6 on: April 06, 2015, 07:37:00 PM »
Sounds great. Or I could put corned beef and sauerkraut in my next rye beer. ;)

That's not too far off the guy who was posting here last year on how to make a sandwich flavored beer along the lines of a reuben (or something similar).    ;)   
Yes, I remember. He wanted to use mustard in it and everyone but him as I recall thought that would be horrible. I cannot stress enough that I was kidding about the corned beef and sauerkraut.

I know, just made me think of it.  You don't strike me as somebody who wants to pour out 5 gallons of undrinkable beer.   ;D
Jon H.