Wort from brewing beer tastes a lot like...

[inaplasticcup]

this Korean dessert drink called shikhae (which includes rice and malt syrup).

The Man is a home brewer, and I'm getting a great education on the whole brewing process. The past couple of times, he's given me a glass of what I guess is called "wort" which is apparently what you get when you steep the grains in hot water, but before you add the hops.

This stuff tastes a lot so much like shikhae, I'm thinking I might just be able to boil it with some parboiled rice, add some pine nuts and get the same result.

If you're familiar with both, do you think it would work? (Not sure I posted this in the right place...)

[Ernie Diamond]

You might try posting this in home cooking.

That wort, by the way is technically called the "sweet wort" as the hops had not yet been added. If shikhae is made with malt syrup, then you certainly can reproduce it as you had described as malt syrup and water makes sweet wort. You could even go one step further and buy malt syrup at a homebrew supply store, preventing you from having to mash the malt in the first place.

[inaplasticcup]

Thanks, Ernie! I think I'll give it a whirl and see how it works. We've got a big bottle of that sweet wort left over from last Sunday's barley wine brewing session.

[Ernie Diamond]

Good luck to you! If a test run works, you should find it fairly easy to produce it often using store-bought malt syrup. Hope you get what you need!

[inaplasticcup]

Thanks again. Unfortunately, we ended up drinking all the sweet wort. I'll have to same more from the next section or maybe just make some for the specific purpose of making shikhae. It's nutty and refreshing at the same time. Like it quite a lot!