Ok, here goes. So I just finished up jarring 20 half gallon jars of homemade fermented pickles. I’m looking at the left over pickle juice and the wheels start turning. I’m thinking a pickle juice beer, probably would be a Gose and I hate Gose beer or at least the ones I’ve tried at breweries. Has anyone brewed with pickle juice? Obviously it is chock full of lactic acid as that is the result of salt water and cucumbers fermenting. Any and all ideas or experiences are appreciated.
I think the acid is mainly acetic
Its actually lacto-fermentation. So it is lactic acid that is produced. Acetic acid would be from the addition of vinegar which you would not want to add in a natural fermentation. Check out this website: Cultures for Health.com
Cool!
So with all the sours out there, you want to make a nice half sour? 
I’m listening, please expound!
Pun-ish, sorry. “Half sours” are what the Jewish delis in the East call the lactic fermented pickles. (The old style delis would put a bowl on every table, topping them up daily. On top, practically just salty cukes. Dig down, more lactic.) “Full sours” are the lactic pickles packed in vinegar brine, AKA Kosher pickles.
A small brewery here makes a pickle lager, but it’s just a light lager with sliced pickles in it. It’s a novelty. Local baseball team called the Portland Pickles, and the beer is named Caught in a Pickle, which is what happens when you’re getting chased between two bases trying to get tagged out. I assume they don’t make very much of it.
The only thing for me really, and it’s pretty common in this hobby, I get the idea of trying to use an ingredient, especially something you’ve worked hard on, but if the first thing it makes you thing of is a beer style you hate, I don’t see how it’s really going to be that useful for you.
I’m looking at this here in the beer aisle:
Urban Artifact (Cincinnati) “Pickle,” Dill Pickle Gose.
“This Gose is brewed with 1,000 lbs of cucumbers, 9 lbs of sea salt, 2 lbs of fresh dill, and 567g of coriander per 30 BBL batch.”
At least gives an idea of proportions of flavor ekements.
One of the brewers at Modern Methods Brewing (Warren,Ohio) was telling me about this very beer yesterday. I think I’ll have to try one and I’m sure that will settle this idea of a pickle brew. Thanks for the input Rob!
Update!! Pickle beer idea is officially dead in the water! I just tried the Urban Artifact Dill Pickle Gose and to be honest, it was probably the best Gose I’ve ever had, it is also the last Gose I’ll ever have too. Gose sucks and pickle beer should be a crime!
I couldn’t agree more!
Actually I’ve had a good gose before, once. It was really not sour and really not salty. That’s the good kind. Anything else really isn’t gose IMO.
We have one brewery here that understands gose and makes outstanding versions. We have too many that think it’s all about sour and salt.
LOL. I literally chuckled out loud when I read this. That’s hilarious.
Sure hope you didn’t have to buy a sixer! (Posting about its existence was as close as I wanted to get.) 
That would be salt in a wound if I paid for six! I have to give my wife credit though, She finished that can like a dill swilling, Gose chugging champion! Albeit, with a look of bewildering WTF!
NBBC here in Texas makes a beer called PKL FKR it’s a Berliner Weiss with pickle juice added. It’s a phenomenal beer if you like pickles. It’s doable. People buy a decent amount of it. I have a few in my fridge actually.