Breweries are looking well beyond the “traditional” vegetables adjuncts like potato, and sweet potato to the world of vegetables.
Vegetables have also been been recognized by the BA (Brewers Association), with Pumpkin and Pumpkin/Squash beers, having their own categories.
Brewers are now brewing with various home-grown, or locally farmed and foraged vegetables, successfully creating many varieties from a wide selection of vegetables.
Some breweries use real veggies, while others use an extract or syrup that gives the beer its vegetable profile.
Vegetables are typically incorporated in the mash, kettle or secondary fermentation part of the brewing process.
Vegetable beers tend to have an earthy flavor. Think green & bread. They may be crisp or light up to a medium bodied, and are generally variable in color and flavor.