NUTS & SEEDS
Crisp, crunchy, and refreshing, nuts and beer have long been a standard pairing at bars and parties across the country. Enjoyed together, roasted, salted, or even plain nuts pairs nicely with a cold craft brew. They go so well together, that various breweries have even developed craft beer made with nuts.
Nut additions to beer range in popularity according to the region they are brewed and if the nuts are common. For example Hawaii is famous for its Macadamia Nuts and likely why the Hawaiian breweries enjoy adding it to their beers.
Pretty much any type of nut that you desire can be added to beer. Nuts work best in malt-forward beers, the nuts do add a bit of bitterness so the sweetness of these beers helps with that.
Peanut butter beers were first to hit the scene, often as stouts. Porters and pale ales are also a natural selection when adding nuts to beer.
When brewing with nuts, brewers have to be careful of the fatty oils contained in the because they can have an adverse effects on the beer, like loss of head retention. They can also go rancid, adding unwanted flavors and aromas.
An answer is oil-removed nut powder which is easy to work with and gives a good flavor, but it can vary depending on how it is processed and how fresh it is.
Another answer is a process called fat washing. This is where brewers grind up the nuts and mix them with an equal amount of unflavored distilled spirit — between 40-50% ABV. The nuts are soaked for a few weeks to a few months to absorb the flavors and fats. The nuts are removed and the liquid is chilled, which causes the fat to float to the top. The fat can then be removed, leaving behind an intensely flavored, but fat-free, extract.
Alternately brewers can buy nut extract!