Author: Namraknec

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Brewing with Potatoes: Techniques

potatoes

Both corn and rice are used as starchy adjuncts by brewers worldwide. These adjuncts boost the strength of a beer without increasing its body. Corn and rice also dilute the protein content of wort. As adventurous homebrewers, there is another common starchy food we can use as an adjunct — potatoes.

Types of Potatoes

The common potato comes from the potato plant (Solanum tuberosum), a member of the nightshade (Solanaceae) family. The nightshade family also includes tomatoes, tobacco and peppers. The edible portion of the potato plant is the tuber, a modified underground stem. There are many varieties of potatoes found on supermarket shelves and they can be grouped into two functional categories, waxy or mealy (or starchy). Mealy varieties — such as Russet, Yukon Gold or baking-type potatoes — can easily be used in homebrewing. Waxy varieties — such as Chef’s potatoes or red potatoes — may be usable, but I don’t have any experience with them.

Both corn and rice are used as starchy adjuncts by brewers worldwide. These adjuncts boost the strength of a beer without increasing its body. Corn and rice also dilute the protein content of wort. As adventurous homebrewers, there is another common starchy food we can use as an adjunct — potatoes.

Types of Potatoes

The common potato comes from the potato plant (Solanum tuberosum), a member of the nightshade (Solanaceae) family. The nightshade family also includes tomatoes, tobacco and peppers. The edible portion of the potato plant is the tuber, a modified underground stem. There are many varieties of potatoes found on supermarket shelves and they can be grouped into two functional categories, waxy or mealy (or starchy). Mealy varieties — such as Russet, Yukon Gold or baking-type potatoes — can easily be used in homebrewing. Waxy varieties — such as Chef’s potatoes or red potatoes — may be usable, but I don’t have any experience with them.

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The Import Snobs

TPFJust this morning, I was reading a list of tweets and a couple of comments from a person who shall remain anonymous. The comments and tweets leaned heavily on this theme:

“Dear US Craft Beer: You are trying too hard.”

“The reason for calling something “craft beer” is an additional $2 – $4 a six-pack.”

“@GABF In terms of German styles, not winning a medal would appear to be more of a badge of honor than winning one. Embarrassing.”

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Drinking Weed – Environmental Problem Proposed as Beer Ingredient

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Barley growers aren’t going to like this report. It’s a nasty, invasive and non native grass that’s called cheatgrass.  It crowds out native grasses, tangles dog hair and ruins your socks and running shoes and grows all too well everywhere you don’t want it.  But it may be good for beer.

A U.S. Department of Agriculture’s Agricultural Research Service report titled, An Economic Solution for an Environmental Problem: Cheatgrass  indicates that cheatgrass seed (barley is grass seed too) could be a suitable beer ingredient.

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