Originally Posted by ChshreCat
They say that spontaneous ferments have the flavor of the area where they were done.
Are you sure you want to drink something that tastes like New Jersey?
I kid! I kid!
I always wanted to know what crime tasted like,,,
I joke. Sounds like a cool experiment. There's a guy in my club who said he mashed grains once and left it for a month on his porch. Then sparged it and brewed beer with it. He hopped it very aggressively and added brown sugar to it. He fermented it and brought a bottle to a meeting. It was weird and very rough. 2 years later though, it's become quite good.