I recently tried making a barley wine / weird beer but the problem is I burnt a bit of the whole grain barley on the bottom of the pot. I tried to remove as much as I could but now after bottling their is a profound burnt, smokey flavor. In fact, the burnt flavor is a bit gross.
Any suggestions? I'm thinking perhaps some light roasted coffee (maybe it would add a touch of coffee flavor that would make sense with the roasted "burnt" flavor of the liquor. What about some cola tea or anise, maybe it would give it a hint of Dr.Pepperness?
I know this is an odd question but any suggestions and thoughts would be most welcome.
Any suggestions? I'm thinking perhaps some light roasted coffee (maybe it would add a touch of coffee flavor that would make sense with the roasted "burnt" flavor of the liquor. What about some cola tea or anise, maybe it would give it a hint of Dr.Pepperness?
I know this is an odd question but any suggestions and thoughts would be most welcome.