Tue Feb 28, 2012 1:37 am
Hey Spider,
It worked out great, I did it with Willimatette, Cascade and Amarillo. I've done a cheesecake, which only had a very subtle hop flavor, but produced some great hop farts, put it on pasta, which was great, and I regularly spike the crappy beer that I am forced to subsist on in Thailand.
I also grind up small amounts of different malts and add them to bread and other baked goods, often to replace oats. They give everything a nice malty, and beer-esque flavor. Munich is one of my favorites for this purpose.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer."
-Dave Barry