Olive Beer – A New Twist on an Old Bar Snack
Olive beer offers an entertaining twist to an old bar snack, and alters its flavor profile slightly.
This project helps support local olive farmers, and evaluates the effect of adding dry crumbled olive leaves and atomized olive extract to beer on phenolic compounds such as oleuropein and 3-hydroxytyrosol, aroma and shelf-life stability parameters.
Early Life and Education
Though having a snack with beer may not be out of the ordinary, pairing alcohol and salty food is uncommon. Of course, Micheladas and pickleback shots exist; but rarely seen together: beer and olives served up in one glass (unless you happen to live in certain parts of the Midwest that is).
Track 424 Brewery has taken his family’s renowned California olive oil company in a new direction by opening up shop in Modesto. Soon thereafter they will offer tasting and later canned beer sales from their existing tasting room. Their first release will be a red ale made with olive leaves which contain numerous phenolic compounds like oleuropein and 3-hydroxytyrosol that contribute bitterness as well as antioxidant activity to the beer.
Alcohol mixed with salty and savory snacks is nothing new; examples include the pickleback (which combines whiskey and pickle juice), Michelada (beer mixed with spicy tomato juice) and, of course, Bloody Mary. But placing olives into beer – known as red beer or beertini– is more unusual, yet nonetheless popular across parts of the Midwest; Weber estimates you can find them at “just about every neighborhood bar across South Dakota”. He believes its popularity may eventually fade though as an occasional trend that comes and goes.
For an excellent olive beer, combine light beers such as Hefeweizen or Saison with Castelvetrano green olives from Castelvetrano Groves for the ideal pairing. Their peppery taste pairs perfectly with these brews while the salts in their flesh help balance out its bitterness.
Achievement and Honors
Olive beer is made using extracts sourced from unique varieties of olives grown in Spain’s Pyrenees region. This adds refreshing flavors and aromas, as well as creating its distinctive hue. Recently, this beer received an innovation prize at France’s 2022 SIAL alcoholic beverage awards!
Olive Beer aside, the group boasts many other impressive restaurants and concepts to its name such as Jazz by the Bay, Copa Cabana and Tapas by the Olive; all three venues have received critical acclaim and become popular haunts among leisure and restaurant-goers alike.
Olive Group stands out as an innovative dining chain and committed to supporting art, fashion and literature in India. They regularly host events to exhibit these forms of artistic expression while celebrating them over food and drinks.
Plunking olives into a glass of beer is an elegant barroom tradition known as a beertini, offering an irresistibly satisfying mix of salty, savory and acidic flavors that compliments nearly all types of beer.
A product of this innovation is a drink with more complex flavors and an enjoyable mouthfeel, thanks to the olive extract’s phenolic compounds (oleuropein and 3-hydroxytyrosol) being absorbed by beer during brewing, further elevating its sensory profile.
Olives pair beautifully with IPAs (India Pale Ales) or dark beers like porters and stouts, as well as fruity and spicy wheat beers such as Hefeweizens that pair perfectly with marinated or spice-infused olives – these pairings work particularly well when used to temper any spicy marinated olives with an Hefeweizen to balance their heat!
Combining alcohol and salty, savory food is nothing new (think the pickleback; combining whiskey with pickle juice in a shot glass for example, or mixing tomato juice and pickle juice to form the bloody mary); however, adding olives to beer is relatively unique–at least outside certain pockets of the Midwest. This barroom trick known as a “beertini” works best with light beers and lagers due to their brine which cuts metallic tastes while simultaneously adding a burst of flavor without adding too many other ingredients that dull flavors out there.
Brewer Grady Hull conducted an experiment on this subject and discovered that, despite small, but detectable differences in esters, tasters could not distinguish a Kolsch which had been dosed with olive oil at yeast pitch from one that did not receive this addition.