As the title suggests I brewed a carrot beer. A couple months ago I made a small one gallon test batch (50/50 wort/carrot juice by volume) and fermented it with American ale (dry) yeast to see what a carrot beer would even taste like first. The finished beer was very earthy, slightly tart, and orange. At a rate of 50/50 by volume of wort and carrot juice it was a little absurd but it allowed me to fully understand the impact of carrot sugars in a fermented beverage. I could see carrots working in many styles such as saison, Belgian white, Gose, and Berliner Weiss. Or even something malty with many carrot wine recipes having a rum raisin or even pumpkin pie like spice blend why not try other orange vegetables such as butternut squash, carrots, sweet potatoes and yams in fall seasonal beers and not just pumpkins.
The direction I'm taking with this batch though is a bit more wild, pitching Wyeast 3278 Belgian Lambic Blend. Accentuating the earthy and tart flavors the carrot juice provided. This was the third part of a split batch of golden wort that also produced pineapple wild ale and a tropical wild ale.
Recipe: Pale malt, Flaked Oats, Wheat malt, Flaked Barley, Flaked Maize, and CaraPils. Bittered with whole leaf centennial. Fermenting with Wyeast 3278 Belgian Lambic Blend. 80/20 wort/carrot juice by volume.
You are a insane genius. And, yes, I'll have to do a batch of my own.
ReplyDeleteWhat was your final percentage of carrot juice?
I like how this beer might be getting some analog vibes from the LPs.
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