Beets impart the flavor of fresh soil and a fantastic magenta color to beer. Beets were my answer to rescue a Brett saison with objectionable sulfur. I hoped the renewed fermentation from the sugar in the beets would drive off the volatile aromatics while the aromatics would complement the spicy and earthy wild yeast character. I peeled and shredded three beets on a box grater and racked five gallons (19 L) of beer onto it for an extended secondary. It worked!
"As with other German lagers, this style is best when it is understated — elegant, clean, impeccably crafted, well-lagered, and unobtrusive. This allows the quality of the ingredients to show themselves in the finished product, and the beer itself to be nicely drinkable despite the strength." – Gordon Strong