You're gonna want a homebrew in your hand for this... I've brewed some kooky beers in my time and some have been surprisingly good (bread yeast beer, all wheat grainbill, etc). Others have been a bit tougher to characterize (wild fermented perry barleywine, anyone?). Only a few have been disasters.
The worst? Saliva-mashed potato ...not beverage (like Chicha, the Peruvian saliva/corn beer). I suppose its not surprising that this was a flop. I shed no tears dumping it beyond wasted time and effort. To be honest, I've forgotten/blocked out at what point exactly I quit that one, I think after failed fermentation. Second worst? For some reason, I was still determined to turn potato starch into beer sugar and made another potato beer using barley and potatoes. This one was awful. Not completely undrinkable, though. I forced myself to get through it and (in great damage to my reputation) convinced some friends to drink some. It tasted, not surprisingly, like potatoes and hops. Hops don't go well with potatoes, in case anyone was wondering, which I'm sure you weren't.
The last one, though, was the most painful: I made what should have been a magnificent pale ale with the entirety of a 4-plant fresh hops harvest. I tried fermenting it in my new (at the time) FastFerment conical, which I still wasn't all that familiar with the nuances of. I pitched with a healthy starter of recently harvested English ale yeast. The first day, my entire basement smelled like heaven. It never looked like there was a whole lot of airlock activity though, which to that point in my experience had always been a reliable indication of good fermentation. I assumed there was something wrong with my harvested yeast and re-pitched. Some time later, I still hadn't really seen any airlock activity and I think I re-pitched one more time. Nothing. I was so disappointed that I just let it sit in the fermenter for a few more weeks before finally deciding it was time to reckon with it once and for all. I opened it up and before I dumped it I decided to take a gravity reading (mind you, I was convinced that the airlock activity was so minimal that it couldn't possibly have fermented)... and it was done. The trub trap was full. It smelled like done beer. Exactly like I expected it to smell to begin with, which was fantastic. I decide to taste my gravity sample... autolysis. Ruined. Undrinkable. A year's worth of hops growing and hours of harvest, down the drain. That's one I still feel bad about. Turns out, the FastFerment is notorious for lid sealing issues usually related to the gasket and/or the seal around the seam on the threads, so air was bypassing my airlock and in all reality my beer was probably done within days. Ugh... so those are my beer disaster stories. Those who've read this far, sorry for rambling, thanks for listening, those who skipped it... I understand.
Cheers, all!