bruschetta beer

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bruschetta beer

Some talk of tomatoes and garliWc during the most recent episode has gotten my brain going. What ingredients would you pull to make a beer reminiscent of bruschetta? 

I'm not sure if I'm brave enough to try this, but I was thinking something along these lines:

  • Pilsner Malt (65%)
  • Wheat Malt (20%)
  • Victory Malt (15%)
  • Summit Hops sufficient to hit about 7 IBUs.
  • Berliner Weisse Yeast Blend (WLP630)

Mash around 148 for 60 Minutes. The aim would be to hit an OG of 1.031 and a FG of 1.006.

Obviously this is not a traditional berliner weisse, but kind of aim to use that as the base beer for its acidic qualities. The victory is to hint at some toasty bread character, and the summit hops give a bit of a garlic/oniony character.

Maybe instead, use gose as a base? Add some salt, use a kolsch yeast? I'm not sure what other seasonings would be perceptible and cooperative in the beer. Does anyone have any ideas? 

denny's picture
This is one for Drew, because

This is one for Drew, because I don't want to know...:)

Life begins at 60....1.060, that is!

There's a local brewery in my

There's a local brewery in my area that makes a basil pilsner around the holidays. Its an awesome beer, and some basil might add what you're looking for. Personally I've done a few rosemary stouts, but I have no idea how that would go over in a lighter beer. 

No surprise, I haven't

No surprise, I haven't actually tried this. 

I also haven't used rosemary for a stout, but a local brewery here makes a naturally gluten free gruit with rosemary for bittering (4th Tap's Sun Eater). Its delicious. They've been working on the recipe as homebrewers and pros for a decade now, apparently, but its super well balance. So it can work in a light ale, but I bet dialing the right amount would be tricky. 

ejpejp77's picture
I've been thinking about

I've been thinking about doing a tomato basil saison for a while now.  There's a commercial example from upstate NY by FarmHouse Brewery. Not sure what their distribution is. 

At some point I'm planning to scour the internet for others who've used these ingredients just to get an idea of amounts and read up on some of Drew's writings on using Saison as a platform for this kind of craziness :-)