What if we started working with beer before it was made? The beer-making process is complicated, steeped in tradition, innovation, and lore. The sourcing of ingredients and the recipes for making beer are often guarded secrets. And what if we tapped into the ingredient keg of beer-making supplies and started using them? The dried hops, the malt extracts, and even the yeasts might be quite useful in the kitchen.
To start, we have thoughts of using a variety of malt extracts in brines and cures, as a sauce, to make ice cream and puddings, vinaigrettes, jellies, and jams. The hops we can use like the malt extracts as well as in vegetable purees or to make hop-flavored apple sauce. We have the opportunity to use the building blocks of beer, to take the ideas and concepts and integrate them into our repertoire as individual ingredients and elements in the cooking process. First, we place the order, and then we’ll see what develops next.
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