Sour beer salvation - possible?

[Suicid]

Gday folks,

I tried out sort of hoegaarden clone recipe which called for using 28 gr of crushed coriander and orange zest.
At that moment I ran out of crushed coriander seeds and used ground one. I guess that was a mistake.

After all the beer turned out pretty much tart with overpowered coriander smell which I hoped will go after a while.
I primed it with required amount of corn sugar and bottled.

Today (2 weeks later) I cracked a sample bottle. Bom! No psssshht on opening, beer is rather flat and as much sour as it was before bottling. And that coriander smell ...

I guess all the yeast simple died because of sourness and thus no carbonation was done.

So my question is it possible fix that bacth somehow? Recapping is not a problem, but what to do before?

Beer is not completely undrinkable to dump it (lets say I could drink it as a "table beer" ), but if it is possible to calm coriander down somehow, it would be great to to

Cheers!

 

[billl]

Sure, just set it aside for a few months and the flavors will meld. (and it probably just needs a bit longer to carb. Coriander doesn't kill yeast).

Blending it with a less flavored beer is also an option - with the only downside being you have to drink 2 beers at once.