Vegemite stout

the Baron · Post by **the Baron** » Saturday Apr 16, 2005 8:39 am

G'day I love me vegemite (except the sick taste of the profits going to the bloody yanks) and was thinking of adding a touch to a stout, I don't want to the whole stout to taste like liquid vegemite, just a little hint. Any ideas on how much to add. I like to put in about a teaspoon into soups and stews so I was guessing about one and a half tablespoons should in the brew shouls do it, or would this be a bit overpowering? also should I balance the flavours with anything? Has anyone else tried anything like this before and how did you do it? If this is going to taste like shit please let me know as I don't want to destroy a good stout. Thanks

grabman · Post by **grabman** » Saturday Apr 16, 2005 9:38 am

NO recipe Baron, but apparently Paul Mercurio strikes again, maybe you could contact him!

http://www.smh.com.au/articles/2003/08/ ... click=true

rain · Post by **rain** » Saturday Apr 16, 2005 9:56 am

Baron, I'm positive you would have read the ingredients label on the Vegie jar - but just in case.
Anyway, I reckon it's an exciting project and hope , if you proceed, you'll post your results here.
Damn!! I can just visualize offering a "Baron Vegie Sandwich" to my bushy mates for breakfast next Summer when we are camping (too much on the land working at other times of the year).

Pyssedas Heavy Industrial · Saturday Apr 16, 2005 5:27 pm

i could add some to my chicken!

Dogger Dan · Post by **Dogger Dan** » Saturday Apr 16, 2005 9:52 pm

Would you need to add a yeast to that to get it to go?

Dogger

the Baron · Post by **the Baron** » Sunday Apr 17, 2005 3:10 pm

In 1922, a Melbourne man called Fred Walker (who started the Fred Walker Company which eventually became Kraft Foods Limited in Australia) had the bright idea of using yeast extract left over from the manufacture of beer to create a wonderful source of vitamin B and a tasty new spread that every Australian will grow up with.
Just cut that straight from the vegemite website, ingredients from off the label are as follows:
yeast extract, salt, mineral salt (508), Malt extract (from barley), natural colour (150d), vegetable extract, niacin, thiamine, riboflavin, folate.
anyone see any problems that any of these may cause with brewing??
what exactly is yeast extract, as dogger asked would I need to add any yeast?
was just going to just do a simple recipie, something alone the lines of
Coopers Stout, 300g CSR extra dark sugar (unrefined), 700g dextrose, 500g dark malt, one and a half tablespoons of vegemite (not sure how much this weighs), 18L water
not adding any yeast as hoping vegemite should do the trick,
any recipie alterations needed?

grabman · Post by **grabman** » Sunday Apr 17, 2005 7:02 pm

mmm it's a yeast extract!

Is it still "alive"

Will it grow etc. Give it a try and see what happens, but of course remember to report back to us.

Terry · Post by **Terry** » Sunday Apr 17, 2005 7:37 pm

Vegemite stout - how Aussie is that.

Dogger Dan · Post by **Dogger Dan** » Monday Apr 18, 2005 3:10 am

Just like PB and J here

Dogger

db · Post by db » Monday Apr 18, 2005 9:15 am

grabman wrote:mmm it's a yeast extract!

Is it still "alive"

Will it grow etc. Give it a try and see what happens, but of course remember to report back to us.

i dont think the yeast is alive.. i could be wrong but i think it's killed off in processing. i'd try to culture a small amount 1st if your not going to add any extra yeast.

BPJ · Post by **BPJ** » Monday Apr 18, 2005 10:14 am

I think the yeast would have been killed in the processing, but a wholesome breakfast beer sounds good.

Antsvb · Post by **Antsvb** » Monday Apr 18, 2005 2:40 pm

Remembering when I did a CUB factory tour in Melbourne years ago and them telling us that their "brewing dregs" were used in vegemite. Sure enough we happened to see a Kraft truck pulling in as we were leaving.

Guest · Post by **Guest** » Monday Apr 18, 2005 4:13 pm

Yeast extract is not alive.

It's all the goodness found in yeast in powdered form.

Cheers,
Jay

the Baron · Post by **the Baron** » Monday Apr 18, 2005 5:17 pm

Allrighty then, will be adding the yeast provided. As this is a going to be a true-blue ridgey-didge ocker Aussie beer I think I will put it down on ANZAC day as this seems the right thing to do (plus it is a public holiday so I actually have some time). Updates will be provided.

Guest · Post by **Guest** » Monday Apr 18, 2005 5:29 pm

Could you make an ANZAC beer based on the ANZAC bickies

What have they got in em again? Golden syrup, rolled oats, coconut are the stand outs in the recipe I suppose. You could do something with these in a beer.

Cheers,
Jay.

Matty · Post by **Matty** » Monday Apr 18, 2005 7:13 pm

Could always do an oatmeal stout with Golden syrup and maybe a hint of coconut..........

Matty

Post by **Oliver** » Monday Apr 18, 2005 7:14 pm

I think Anzac Biscuit Beer would probably turn out better than Chicken Beer or Egg and Gravy Beer.

But maybe that's just me.

Oliver

rain · Post by **rain** » Monday Apr 18, 2005 9:21 pm

Antsvb wrote:Remembering when I did a CUB factory tour ............. Sure enough we happened to see a Kraft truck pulling in as we were leaving.

Ha!! When I was a boy we travelled into town to collect the used hops from the brewery to feed the dairy cows. This would be liberally doused with molasses, and so was I (even though it would be filled with flies). After milking we delivered the fresh milk, still warmish, around the local area - so much for health and safety.

beermeister · Post by **beermeister** » Tuesday Apr 19, 2005 10:33 am

Good call on the stout, Matty. You have given me ideas for the next one.

Jay · Post by **Jay** » Tuesday Apr 19, 2005 10:38 am

I reckon an amber ale would be closer to the real flavour (more biscuity). Could you add rolled oats to an amber ale?

Cheers,
Jay.

homebrewandbeer.com

Vegemite stout

Vegemite stout

Egads

Anzac Stout