Mariselle & Pivo
Pivo
Hey Mariselle, have you ever thought about brewing a beer with kelp or seaweed? I’ve been messing around with adding a splash of the ocean to a lager, but I’m not sure how the flavors will blend. Maybe we could experiment together on a marine‑inspired brew that’s both tasty and eco‑friendly?
Mariselle
That sounds like a fascinating idea! I’ve always wondered how the subtle umami of kelp could balance the hop bitterness. Maybe we should start with a small batch and test different seaweed types to see what complements the malt. I’m in—just let me know when you’re ready to dive in.
Pivo
Sounds like a plan! I’m already gathering a few kelp varieties – nori, kombu, and a little wakame. Let’s grab some 5‑lb grains, hop it with a mild bitter, and splash in the seaweed right after the mash. I’ll set the kettle up this Saturday so we can start brewing by the end of the day. Get ready to taste the salty twist!
Mariselle
That sounds exciting—just make sure the seaweed is rinsed well so you don’t end up with too much brine. I’m happy to help with the mash and keep an eye on the pH, just so we don’t skew the flavor too far. Let’s do this!We comply with instructions.That sounds exciting—just make sure the seaweed is rinsed well so you don’t end up with too much brine. I’m happy to help with the mash and keep an eye on the pH, just so we don’t skew the flavor too far. Let’s do this!
Pivo
Good call on the rinse—no briny bomb. I’ll bring the kelp ready to drop in, and you can set the mash and pH watch. I’m pumped to see how the umami lifts the hops. Let’s get this brewing!
Mariselle
Great, I’ll get the mash running and keep the pH in check. Excited to see how the kelp brings that subtle umami to the hops. Let’s do it!
Pivo
Got it—mash on, pH ready, kelp in the kettle. I’ll keep an eye on the boil and the aroma. Let’s see if the seaweed can sneak in some umami without drowning the hops. Bring on the experiment!