Tantalus
Well-Known Member
There's been a lot of hype about different grains this summer in the food world. I'm wondering if anyone's ever brewed with any of the following, and what kind of flavors these grains might impart. If not, looks like home brewers might have a new field to experiment with!
Bulgur Wheat - A high protein, high fiber grain made from parboiled, cracked wheat.
Farro (Emmer/Spelt) - A dried, nutty grain from some specialty wheats.
Millet - A starchy, high fiber staple grain produced mainly in India and Africa.
Sorghum - A grassy grain produced in Africa, Asia, and South and Central America.
Quinoa - A nutty, grain-like crop that is dried and processed for human consumption.
Amaranth - A nutrient rich grain indigenous to Mexico and Central America.
Additionally I wonder if it is possible to use nuts and legumes as larger components in a beer.
Anyone who has tried any of these?
Bulgur Wheat - A high protein, high fiber grain made from parboiled, cracked wheat.
Farro (Emmer/Spelt) - A dried, nutty grain from some specialty wheats.
Millet - A starchy, high fiber staple grain produced mainly in India and Africa.
Sorghum - A grassy grain produced in Africa, Asia, and South and Central America.
Quinoa - A nutty, grain-like crop that is dried and processed for human consumption.
Amaranth - A nutrient rich grain indigenous to Mexico and Central America.
Additionally I wonder if it is possible to use nuts and legumes as larger components in a beer.
Anyone who has tried any of these?