Hey, so it’s been almost 6 months since I’ve been with you weirdos (speaking as a wierdo myself) and I’m finally beginning to feel like I fit in!!! So here’s a topic open to discussion…
Who has experience with Cannabis and Beer? My friend is a Master Brewer and he’s been ahead of the curve with different techniques and recipes to figure out the best blend. Anyone else into this combination? I can bring him into the conversation if need be.
Happy Wednesday.
Goddess of Phun
(until I had a kid)
“When the going gets weird, the weird turn pro.”
-Hunter S. Thompson
Great to have other weird people here joining the party!
I’ve brewed quite a lot of cannabis beer. I’ve even managed to eliminate hops in one recipe and replace with cannabis to brew a pretty decent IPA. From a morphological perspective, cannabis sativa and humulus lupus are very close relatives. Both are in the cannabaceae family, so I found I could replace one for the other in my brew recipes. I think even seasoned beer aficionados might have a hard time tasting the difference.
Now can you brew me a nice Belgian ale or a stout. I hate IPA’s.
I know from some old brewing books that cannabis was used interchangeably with hops.
I had a in the early 1990’s a beer that cannabis was substituted for hops. The brewer was a master brewer at a micro brewery. I could not tell the difference.
I think you will see a market expansion for wine and beer that have cannabis themes or ingredients. Here in the states, you will see two products in adult-use markets: 1) beer and wine that is de-alcoholized and infused with cannabinoids, 2) beer or wine or spirits that are brewed and/or distilled with cannabis products but contain no psychoactive cannabinoids.
I think we are a long way away from the days that we see legal products being sold that contain both psychoactive THC compounds AND alcohol in the same bottle.
What type of still do you want. I gave my older brother a still for his 40th birthday. He made the best Brandies I have ever had. He lives in Seattle, with the abundance of fresh fruit.
I recommend a high adjustable distillation column, so you can more easily pick for fractionation. The first fraction just needs to be thrown away. The rest is just like making beer.
Simpler may be our old family tradition of putting all tasty things in a good potato vodka. Back in Pale, my family would add raisin to potato vodka for a grape beverage for shabos. We still make it as a special remembrance of all things family.
Some of the taster cannabis varieties, would make for a great drink.
Warning careful of accidentally making a wood Alchohol. Don’t want anyone going blind.
j