Yes, there are oddball adjuncts appearing in beers today—Stilton cheese culture and beard cultures, civet poop coffee and elephant poop coffee, bull testicles and dung-smoked whale testicles—but as much as cucumbers seem weird to throw in a beer, once shock wears off, deft and delicious beer remains.
I’m not sure which is more astonishing: that there are several beers made with this vegetable or the fact that cucumbers aren’t veggies at all.
Thank you, Brian Park, from Frasier Creek Farm for the vitamin C.
Kum-whats? Most beer lovers have never had a beer made with kumquats. That’s a perfectly reasonable prediction even among kumquat’s quasi cognoscenti. But if you have never tried one, picture an orange the shape and size of a grape. Then picture biting into it—peeling the thin skin takes some effort and eating it whole is perfectly acceptable and helps temper its pucker. The sour factor makes sucking on a Lemonhead seem like eating a Creamsicle.
So, yeah, writing about kumquat beers for a magazine is an odd topic considering how precious few kumquat beers exist. Still, if anywhere is poised to become the kumquat beer capitol of the world, it’s Oregon. And you probably didn’t even know they grow here. Read this story on 1859, Oregon’s magazine, to learn more.