Avocado Beer

[gandelf]

@denny

First, you need to define for yourself what you hope to get from the avocado.  How will it contribute to the beer?  Imagine what you want the finished beer to taste like…and why!

AND sometimes it’s just wrong. Because you can, doesn’t mean you should.

[mihalybaci]

@brewark

My experience w/avocados is that they quickly turn black.  Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

You can also prevent avocado’s from turning black with heat. If you heat avocados to a sufficient temperature, you will denature the enzymes that cause decoloration. I made a soup and added the avocado for just the last 5 - 10 minutes of cooking and they were still a bright yellow-green up until the point I ate all the leftovers (~10 days). I’m not sure what temperature the flesh has to reach, but with heat it’s possible to make permanently green guacamole.