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Post by poptop on Nov 17, 2021 8:52:31 GMT -6
Hey Fellas,
I'm dreaming of one of the Firestone Walker Parabola series dark beers which had a very pleasant bitterless roasty flavor but finished with the taste of a good old burnt marshmallow. NOT a desert beer by any stretch. But that lingering flavor was fantastic. So what could I do to incorporate a flavor like that into a dark beer? I was honestly thinking of roasting marshmallows and dropping them in a secondary as close to the beer being finished as possible, so it hopefully would not regenerate fermentation. Extract? Not sure how to proceed. Not sure I'll do it. Just seeking ideas.
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Post by Ken on Nov 17, 2021 10:11:42 GMT -6
Just when you thought you'd heard everything.  There are places that sell a very wide variety of extract flavors. Check Olive Nation. If you found marshmallow extract and also added a smidge of roasted barley you might be able to duplicate that flavor. Sounds like a lot of trial and error. Here you go: Toasted Marshmallow ExtractAnother: S'mores
This is why we keep seeing such wacky beer flavors... never-ending extract flavors. Whipped cream, birthday cake, chocolate donut, wild baboon, pelican ass in a rainbow zinfandel yogurt sauce. It's unreal!! |
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Post by tommymorris on Nov 17, 2021 11:31:25 GMT -6
Is it possible to roast a bunch of marshmallows and the remove the gooey middle portion to limit fermentation? What about adding them as cold dry hops? Maybe the cold will prevent fermentation (and consequently not need to scoop out the gooey middle) and mute some of the harsher burnt flavors. I feel like for authenticity, and better fishing stories, you need to roast your own marshmallows. Extracts are for impostors  |
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Post by poptop on Nov 17, 2021 12:36:06 GMT -6
I like the Amoretti products very much but the cost is ridic. That said I'd might go with a couple ounces. I wish I have a bottle of FW's creation that sparked this interest and again NO it is not a desert thing. It was more on the lines of an aged dark ale or lager. It was warm and toasty both literally and figuratively.
The authenticity part is also very important to me. I haven't used and extract to date to get a particular flavor.
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Post by Seven on Nov 17, 2021 14:11:54 GMT -6
Cereal marshmallows aren't gooey and may have some of the same flavors you're going for?
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Post by Ken on Nov 17, 2021 15:00:48 GMT -6
On one hand I totally get the idea of doing it "for real", having it be authentic and having that better fishing story. OTOH, I must assume that FW did not roast marshmallows. That's why these extracts exist... well, not just for beer but for everything. Ever have one of these flavored vodkas that taste like ice cream or waffle cone or birthday cake? Gotta be a 'flavoring'. Plus I feel like doing it "for real" could require many, many attempts to get "just right" and by that time Mike will move onto Macaroni & Cheese beer. If you use the extract your only decision is how much to use but I feel like you would nail the beer on the first try. Keep us posted Mike... this could be as epic as Gusso's Grape Sour. |
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Post by Seven on Nov 17, 2021 16:55:29 GMT -6
Here's another extract option that's not as spendy. I've used this brand for hard seltzer but only their fruit extracts. clicky |
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Post by gusso on Nov 17, 2021 17:14:22 GMT -6
I've had terrible luck with extracts. That said, for marshmallow, it might be your only choice.
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Post by tommymorris on Nov 17, 2021 19:50:14 GMT -6
Good points. Plus, fishing stories are mostly lies anyway. So, use extract but say you roasted 17 bags of marshmallows. Not 16, not 18, 17!
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Post by brewbama on Nov 25, 2021 20:52:52 GMT -6
I've had terrible luck with extracts. That said, for marshmallow, it might be your only choice. +1. My experience has been hit and miss with those kinds of things. Sent from my iPad using Tapatalk |
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