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I eat 2 whole carrots every day. This is a true story. They are sweet and have a nice refreshing flavor with a touch of bitterness in the skin to balance it out. Do you see the parallels here!?
So, I pose this question to you... Carrots in beer: A good idea or a stupid idea for no-brain billybumblers?
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3 comments:
Oooh, you may be onto something here. Carrots are in fact delicious, especially on a warm summer day. However, I honestly don't know how it would work. I'm going to go out on a limb of pessimism and say that it doesn't sound like something that would work well with beer, BUT, I would not discourage you from trying. After all, they are a very earthy food that may just work well with a hearty IPA. Okay, I'm going to go out on another limb - a limb of hope - and say that this just might work! Only one way to find out!
I think it might work out like the similar beet beers. The problem is trying to balance out what I think would be a pretty overwhelming sweetness. Other than that you just have to take into account how the natural sugars might mess with fermentation and you're all set to try.
It might be a good thing to try in a copper or golden ale because those are somewhat sweet to begin with in my experience. Perhaps this is a fine small-batch experiment. It can't turn out nearly as bad as our first pass at Grizzly Beer. More on that later.
Maybe try parsnips? Earthier flavor, less sweet. Might be easier to balance.
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