We’ve got an all Q&A episode of Experimental Brewing coming up, and we need your questions! Ask us anything (although brewing related is always nice) at podcast@experimentalbrew.com. Or you can text or voicemail us at 626.765.1253. The sooner the better!
Denny,
Thanks. I have a question. Visited a local brewery. Had a wonderful Peanut Butter Porter. I ask the person working at the brewery how they got the peanut butter taste into the beer. I mention I didn’t believe normal sandwich peanut butter was used as this type of peanut butter is oily. I get a blank stare and then “I don’t know”.
Any idea how to get a peanut butter flavor/aroma into a brew similar to what I describe with the Peanut Butter Porter?
Thanks.
A few in my homebrew club have done this, either by using peanut butter flavoring or PB2. PB2 is a powdered peanut butter that has most of the fat removed.
How could Drew spend 40+ minutes talking about corn without someone mentioning Sugar Creek also malts the superior adjunct (rice)? Great episode though.
Where is the price of malt going to end up after the bad crop year? Heard anything.
Have either of you tasted a beer made with Zappa hops, or brewed with those. Very strong flavors, my standard single hop IPA addition schedule resulted in an almost undrinkable beer. A light hand is needed I think.
My question: why do people make peanut butter beers.
Why do people make any novelty beers?
Because people like me enjoy them.
Cheers.
That simply can’t be the answer! 
Because someone wants to buy it.
You would use PB extract.
I’m with brewthru, a well made Peanut Butter Porter can be sublime.
And it’s ok, you can all admit it. Everyone knows it’s true.
Hahahaha … thew actual correct answer.
Seriously, I’m just messing around. everyone should drink what they want to drink. I don’t care for novelty beers, personally. They are great for about 2 oz but I don’t care for more than that. But that’s just me. I don’t expect everyone to have pristine taste. 
In our book Experimental Homebrewing there us a recipe for a peanut butter beer using PB2, a powdered peanut butter. That would be the way to go IMO.
Yeah.
THIS. No one ever went broke underestimating the taste of the public.
And I like distinctive and innovative small breweries that take an individualistic approach to interpreting historic styles, often with unique twists and non-traditional ingredients, and who aren’t afraid to develop new styles that have no precedent. That’s what I’m looking for in a Craft Brewer. But that’s just me.
Unfortunately, I don’t have any questions that come to mind, but I will say I’m looking forward to the Q&A session. Just enjoyed the Brew Files on Malted Corn and Cream Ale today. Keep up the good work. You two will always keep me from taking myself too seriously and worrying about the little things.
Thank you so much! I love it when somebody gets it!
Here’s a question. When you have a yeast slurry that you’ve harvested from a previous batch, or gotten from a local brewery, are you just pitching the entire slurry into a new batch or are you making a starter from the slurry first?
If you’re making a starter from the slurry, how much slurry are you using to make the starter?
I have a pound of Fuggles in my freezer. What sort of beer would you recommend that I brew?