So uh… Hmmm… Mayonnaise? Hopefully I didn’t cause anyone too much grief on Monday when I posted my new recipe for a Belgian White. They say you can brew with just about anything, but mayonnaise has been a joke the writers at BIMP have been throwing around for years. Although we are no strangers to out of the ordinary brewing ingredients, we have not yet perfected our line of “aioli ales.” However… Now that we’ve had our fun, I have made a slight revision on the Belgian White recipe. Here’s the actual recipe for our BIMP Belgian White.
Hops and beer go together like peas and carrots, but hops and liquor? I was a little surprised when my friend Zac said that he was drinking hop infused vodka the other day. New Holland Brewing makes an un-aged whisky infused with hops (Hopquila) that is turning into a top seller for the brewery/distillery. Oregon based McMenamin’s Edgefield Distillery makes a mean dry hopped whiskey (Monkey Puzzle) that I’d love to try (Haha, please contact me if you’d like to send samples). So why not make your own hop infused spirits? The idea is pretty simple, mix hops with distilled alcohol to break down hop oils and make a hop elixir. There are several techniques I’ve found as I’ve been digging around, and also several suggested recipes. My inclination is that a dry hopped whisky would be awesome, but I’ve also found that vodka infused with Centennial hops would also be pretty good. Here’s what you’ll need to start experimenting…
1) Vodka or Whiskey (pick your poison)
2) A french press or a container/funnel/strainer/coffee filter (haha, which is easier?).
3) 1/2oz of Medium alpha acid hops (Centennial would be a good choice, but I’ve heard of people using Cascade or Amarillo as well)
I’ve found a great wiki for making vodka infused with hops on Bob Stempski’s blog here. In this wiki he used water to “sparge” the extracted hop resin, and then froze the end result. After the elixir had frozen, he inverted the mixture allowing the hop infused vodka to pour out before the water melted (this actually looks like the ice may also help filter out any remaining hop particles). He also mentions that you can add hop vodka to underdeveloped beer to bring up the abv and add some hop flavor. I’ll be giving this a shot here soon to let you know the results!
This is a step away from my usual posts, but I thought it would be a cool thing to try. EdWort of homebrewtalk.com posted a thread on making Apfelwein (German Hard Cider) from 100% preservative free apple juice, corn sugar, and wine yeast. The recipe is super simple, apparently tastes fantastic, and can be made in as little as 6 weeks. What’s the downside? Haha, from what I understand Apfelwein gives you a ridiculous hangover. In fact, there is even a disclaimer at the bottom of Edwort’s recipe. Either way, I’m super interested in creating some Apfelwein of my own.