Figs in Brew

[Daniel Parshley]

As if I did not learn my lesson with pineapple, I'm going to try figs. It is a banner year for Turkey Figs, plump and sweet, and I have a pile of them. To keep it sterile, I plan on putting them in the boil. Anyone tried this? I'm thinking something like a brown ale might do well. Some Victory, Special B, Dark #350, and a bit of Crystal #20. Pale Ale DME will be the base.

 

[Minbari]

Honestly, i world just chunk them up and put them in the fermenter after active fermentation started. Maybe run them through a food processor to get the most out of them.

If you cook them, they won't taste right, just my opinion.

 

[Sunfire96]

I feel like figs are easily replicated in ale with specialty malts, special b and whatnot. I would do a cider or mead it if were me. Maybe a sour

Honestly if I had tons of figs on hand I would eat buratta with crustinis and balsamic glaze and fresh basil with a pile of cut figs or reduce them down with some honey or brown sugar and do a roasted pork tenderloin with fig sauce glaze

 

[Megary]

If I were to make a beer that was trying to showcase the flavor of figs, my recipe would not include too many specialty malts that might bury the flavor of the figs. I would also try and add the figs at different steps in the process…boil, fermentation and maybe even the keg. I’m not against a Brown Ale, but I’d skip the Special B and 350. Just my opinion.

As a fig lover, I’m super intrigued by this experiment. Please keep us posted..

Also, save some figs and do exactly as @Sunfire96 suggests!

 

[Semper Sitientum]

There’s a local brewery that add dates to a coconut porter after initial fermentation. I think figs could be handled in the same fashion. I feel adding them to the boil would just extract sugar but not do much for flavor. As far as sanitation goes, I’d chop them up and soak them in a little vodka then drain before adding to your fermenter.