I know that for some styles certain off flavors are considered to some degree "appropriate", but has anybody here ever tried to brew one of those styles to showcase that off flavor where it might pair well?
E.G.
Butterscotch Scotch Ale (Diacetyl)
Green Apple Caramel Amber Ale (Acetaldehyde)
Obviously some wheat beers go straight for the banana (isoamyl acetate).
But I'm racking my brain to think of what kind of vegetable beer maybe DMS (creamed corn) would taste good in? Or maybe a cabernet oaked stout with caprylic acid(goat cheese)??
Hit me with your ideas. Or just tell me I'm crazy.
E.G.
Butterscotch Scotch Ale (Diacetyl)
Green Apple Caramel Amber Ale (Acetaldehyde)
Obviously some wheat beers go straight for the banana (isoamyl acetate).
But I'm racking my brain to think of what kind of vegetable beer maybe DMS (creamed corn) would taste good in? Or maybe a cabernet oaked stout with caprylic acid(goat cheese)??
Hit me with your ideas. Or just tell me I'm crazy.
