BeerBorg

Hmmm...

http://byo.com/stories/issue/item/323-b ... techniques

It might make for an interesting, differently-flavored beer. I dunno. Me, I'll stick with AG, thanks. I do use flaked corn in my cream ale, but that's stylistically correct. Botanically speaking, corn is a grain, anyway.

The dude says it doesn’t contribute flavor but it does dry it out. So anything that needs a little of that might be interesting to try, like an Irish stout or a pils, might be fun to experiment with.

Why not, it's a starch, and potatoes have been used to make hard alcohol like vodka for a long time. It's really not going to be much different the corn or rice or whatever.

Yes, and corn and rice are undoubtedly cheaper than taters, or the big brewers would make a switch.

Tennessee Brew Works uses sweet potatoes in their Country Roots stout, but I haven't seen many using regular spuds. Interesting...

I like them French Fried pertaters, mm-hmm [/Karl Childers]

I have tossed around an idea to use hash browns so the potatoes do add some flavor.

FedoraDave wrote:I like them French Fried pertaters, mm-hmm [/Karl Childers]

Now I'm going to have to watch that again.