What if we started working with beer before it was made? The beer making process is complicated, steeped in tradition, innovation and lore. The sourcing of ingredients and the recipes for making beer are oft guarded secrets. And what if we tapped into the ingredient keg of beer making supplies and started using them? The dried hops, the malt extracts, even the yeasts might be quite useful in the kitchen.
To start we have thoughts of using a variety of malt extracts in brines and cures, as a sauce, to make ice cream and puddings, vinaigrettes, jellies and jams. The hops we can use like the malt extracts as well as in vegetable purees or to make hop flavored apple sauce. We have the opportunity to use the building blocks of beer, to take the ideas and concepts and integrate them into our repertoire as individual ingredients and elements in the cooking process. First we place the order and then we'll see what develops next.