Vanilla Bean

[kevin]

Awhile back I made a pale ale and added a fresh vanilla bean to the secondary. I cut the bean in half and then slice it open and dropped the bean right in. After the beer carbed up it was almost overpowering, tasted like a cream soda. After I put the beer aside for awhile and open one later the taste was gone. I was thinking of trying another batch but hear that soaking the bean in vodka brings out the flavor. Has anyone tried it this way?

My goal is to achieve the vanilla taste in the background but not in a cream soda kind of way. :D

[b3s]

if i read this right, you used a dried vanilla bean? while i have not done this with beer, i have done quite a bit of cooking with vanilla beans and yes, i often soak them in vodka (in fact, you'll notice that real vanilla extract has alcohol in it). vodka is perfect for this in that most vodkas are merely neutral grain spirit cut with distilled water (think everclear). it does enhance the flavor of the bean. soak the whole bean (uncut), then slice it open and just use the interior beans and toss out the husk (at least, that's what i've done with cooking).

[kevin]

Yup, dropped it right in dry. That's why I asked about the vodka because I thought if I soak it then it would be close to pure vanilla extract and maybe extract better flavor retention.

[brewmonkey]

Originally posted by kevin
Yup, dropped it right in dry. That's why I asked about the vodka because I thought if I soak it then it would be close to pure vanilla extract and maybe extract better flavor retention.

Use extract then as they have done the work for you.

[fretlessman71]

Yeah, but get GOOD extract... not the fake crap they sell in the regular grocery stores. Try to find a little Hispanic foods store - preferably central american in origin, and your best bet is in the southern part of the country. Now THAT'S real extract! My wife hides the bottle of Honduran vanilla extract from me 'cause she knows she can't get any more until we're able to go visit, which will be awhile...

[Fly Creek]

Fretless is right on. The difference between the real-deal vanilla and the stuff you get at most grocery stores is like the difference between Sierra Nevada (or, insert your favorite macro here) and bud light. My bro-in-law sent a quart from Mexico a few years back - it was awesome. I'm all out now and no longer have any contacts down that way...

[Fly Creek]

Oops... I meant to write "insert your favorite MICRO here"...

[chazwicke]

Originally posted by Fly Creek
Fretless is right on. The difference between the real-deal vanilla and the stuff you get at most grocery stores is like the difference between Sierra Nevada (or, insert your favorite macro here) and bud light. My bro-in-law sent a quart from Mexico a few years back - it was awesome. I'm all out now and no longer have any contacts down that way...

My sister lived in San Diego and made periodic trips south of the border to get the real stuff as well. I like a few drops in my coffee.

[b3s]

Originally posted by brewmonkey
Use extract then as they have done the work for you.

well, speaking from the cooking side of things...i'd rather soak a bean in vodka, remove the husk, and mash the little buggers...way better flavor than actual extract, no matter how good! i'll never do a creme brulie any other way.

[fretlessman71]

It's nice and fresh that way, no doubt about it... and you get exactly what you want, too. Just where do you get fresh beans, though?

[b3s]

don't necessarily need fresh beans. dried beans from penzey's work just fine :)

[BigRed]

Originally posted by fretlessman71
It's nice and fresh that way, no doubt about it... and you get exactly what you want, too. Just where do you get fresh beans, though?

Its not where you get them (almost all grocery stores will have them) it is the price you are gonna pay for em'. My local krogers has 2 for $20, and I cant even begin to guess the prices elsewhere, though they are probably similar.

I do believe I heard (or read) that ounce per ounce, vanilla bean was more valuable than GOLD.

Just dont waste the ones you get... unless you can afford to light cigars with $20 bills.

[b3s]

well, saffron is more expensive...by a lot :)

[MrMethane]

Originally posted by BigRed
Its not where you get them (almost all grocery stores will have them) it is the price you are gonna pay for em'. My local krogers has 2 for $20, and I cant even begin to guess the prices elsewhere, though they are probably similar.
We have 2 for $8 at our grocery stores up in Boston. But I have seen them at Trader Joes for around 2 for $3.

Damn dude, $20 for 2? I could buy some here and ship them to you for less than that.

[BigRed]

Originally posted by MrMethane
We have 2 for $8 at our grocery stores up in Boston. But I have seen them at Trader Joes for around 2 for $3.

Damn dude, $20 for 2? I could buy some here and ship them to you for less than that.

yeah... You live in Boston...

I live in Fayetteville WV.

Almost everything is cheaper elsewhere.