Ideas for re-configuring a Stout?

Bigbre04 said:
i was randomly at my friends brewery while they were brewing 3.5bbls of Peanut butter stout. The brewer was shoveling peanut butter powder in lol. as i recall, they had issues with it not really going into solution and ending up on the bottom of the kettle as a sludge. I left before i got the full report lol.

i am not sure how it would work in cold beer?
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Neither am I. I did think it was an idea though.
I wish one of my normal places would do an Elvis beer (Peanut Butter Hefe). The only one I know of that does it is on the other side of town, and it isn't regular.
 
I think actual peanut butter has too much fat to be used as a brewing ingredient. Fats tend to damage the head/foam significantly.

Peanut (butter) extract is a thing for that flavor.
 
J A said:
A: No
B: Hell, no!
C: I'd sooner throw a dirty dishrag and some anchovies in there! :D :D :D

PS...not really a fan of the peanut butter flavor in beers. :)
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I'm with you on this, I LOVE peanut butter, but NOT in a beer, ever.
 
Agreed, PB stouts are not for me. I will check in with my buddy about the beer they were brewing that day. I dont think he was having a good day when i was there lol.
 
J A said:
PS...not really a fan of the peanut butter flavor in beers.
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#MeToo

That said, I've been dared to try a couple / few as I've visited other breweries and not been disappointed. I wouldn't want to brew a full batch of it.
 
Muddle some Bourbon-soaked cherries perhaps also with Blood Orange slice and/or a bitter chocolate square or two. Pour beer over for a Stout Old Fashioned. I'd make other cocktails this way until I found one I really liked, then dose the keg accordingly, or just keep playing with it on an as-desired basis.

A Stout with a bit of bitter Chocolate and a dash of Cayenne would also be nice.
 
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Also, various liqueurs that work well with Coffee would work fine with Stout:

Gran Marnier
Nocello
Frangelico
Licor 43
Chambord
Bailey's
Creme de Menthe (might as well use the clear as the green is just wasted food coloring in a Stout)
 
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You're not wrong!
I remember early in the yuppy 80s we spent plenty of Sunday mornings having coffee with Frangelico. :)
And the Chambord is a pretty great flavor in combination with chocolate.

I can see the wisdom of your first suggestion...for a party it might be pretty cool to concoct a base for mixing in with a stout. Could do more than one flavor and have choices - Bourbon barrel/vanilla, chocolate/raspberry, coffee/Bailey's (or Frangelico or ??).
I just realized that I have a quantity of eggnog leftover from Christmas Eve...I'm going to have to see how some of that mixed with a little bourbon would sit in a stout!
 
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