Transfer of odor molecules from oil to water

I brew beer, I'm not a chemist. I want to add natural peanut aroma to a beer. The most common way this is being done by brewers is the addition of peanut powder, which is essentially the product left over after pressing most of the oil out of roasted peanuts. This product is preferable in brewing to whole peanuts because the introduction of significant amounts of oil into beer will affect desirable characteristics like the "head retention". 


I don't like the idea of using this powder for various reasons. First, odor molecules like to be in oil, so pressing out the oil means pressing out a lot of the aroma. Second, by adding all that powder to the beer, the beer ends up with far too much body and the powder absorbs some of the beer which lowers the yield. 


If you've ever tasted roasted peanut oil, you'd notice that it is intensely flavorful of roasted peanuts. What I'd like to do is extract odor molecules from the peanut oil and ultimately get them dissolved into a water based solution (a.k.a. beer). This is where I was looking for help/ideas. 


I've mixed aromatic fats with ethanol/water solutions (like everclear) and I've found there to be a reasonable transfer of aroma into the ethanol/water. I don't see this working in this case though. The amount of odor molecules transferred to the solution would be insufficient when used to flavor beer. The alcohol content of the beer would end up too high by the time enough of the solution was added to get the desired aroma intensity.


