What's the weirdest ingredient?

[Monty420th]

My second thought was, "how the heck did she culture that sample and keep it sanitary"

I lol'd

this message was submitted with less than 10 characters

 

[Reelale]

My first reaction to reading that was to throw up a little in my mouth.

My second thought was, "how the heck did she culture that sample and keep it sanitary"

Man, that's too easy. With a sanitary napkin. Baddah Bing!!

 

[DilvishTheDamned]

Man, that's too easy. With a sanitary napkin. Baddah Bing!!

I'm going with she didn't. Reading the article there's no mention of HOW the beer turned out, so I'm going to go with terrible. There's a reason why this is under "Drunk of the Week", she's had a few.

 

[laketraviswatts]

Weed......

 

[scrambledegg81]

Dead Indian flies.

The beers give a pretty nice buzz.

BOOOO. Off the stage.


Probably juniper berries in Stone's Special Holiday Ale. Definitely one of the best I've had.

 

[SumnerH]

BOOOO. Off the stage.


Probably juniper berries in Stone's Special Holiday Ale. Definitely one of the best I've had.

The barleywine I'm about to brew has juniper it it. I'm hoping for something approaching Dogfish Immort Ale.

 

[scrambledegg81]

The barleywine I'm about to brew has juniper it it. I'm hoping for something approaching Dogfish Immort Ale.

Thinking back, it was actually the sage they used in that Holiday Ale that I liked so much. Just the fact that they used spices that aren't normally found in your everyday brew (i.e. anything unexpected) is probably what appealed to me.

 

[starrfish]

I'm brewing 5 gallons of Olde Ale no hops. all pre-hop bittering ingredients:

Yarrow, Mugwort, Sweet Gale, Heather, and Juniper Berries. the Krausen finally fell after 7 weeks. Dry hooping with more sweet gale, heather and 50 more crushed juniper berries.

Bottle in 1 more week and let age... and age... hoping to hit 10% ABV or better.

In my old homebrew club a guy brewed with a chicken, spanish wine and some spices "sack ale"... was... interesting.... Another used garlic...not good. not good at all.

I've tried asian 5 spice powder in experimental batch, wasn't bad, with some ginger it might make an interesting winter brown ale.

 

[GilaMinumBeer]

Candida..........

 

[passedpawn]

I never tried this but I thought of using rosemary. I like the smell. I think it would make something like a spruce beer.

Basically hop with rosemary.

That's weird. I have had the exact same thought. Rosemary is my favorite herb.

 

[passedpawn]

Tuna beer? Nevermind.

You can tune a piano, but you can't tuna beer.

 

[Vuarra]

Too bad the Candida genus doesn't create alcohol... but there are certain tastier areas it cultivates.

 

[jiggs_casey]

Been toying with the idea of just buying enough cereal (cheerios, muselix or whatever...), filling up the mash tun, creating a wort. Maybe toss in some pacman yeast? Maybe some leftover fuggles?

 

[ottobrew]

I saw this thread and started thinking back through all of my ingredients, then I saw the first post: Chicken! Then on to onions and pizza, I haven't even come close to any of those, you guys win.

 

[l1ranger]

a friend helped me on brewday once, and we decided the specialty grains kinda smelled like grapenuts cereal. Its been in the back of my head ever since, but hasn't come to fruition yet.

 

[IBleedCrimson]

coca leaves. https://www.homebrewtalk.com/f80/coca-mead-53291/

 

[passedpawn]

I put a beet in an irish red once.

 

[TipsyDragon]

I have a brew I named "Rusty Wrench Red Ale"... can you guess the secret ingredient?

a tetanus shot?

 

[lackey2000]

Wow, this got disgusting fast.

I've been very close to making a bacon brew. I think I'll have to take the plunge

You could probably make it with Bac-Os Bits which I believe is just flavored soy. I don't think that would get too funky in the fermenter.

I mean, what doesn't taste better with a little bacon flavor. I'm thinking a smokey Bac-Os porter would be perfect!

 

[passedpawn]

Wow, this got disgusting fast.



You could probably make it with Bac-Os Bits which I believe is just flavored soy. I don't think that would get too funky in the fermenter.

I mean, what doesn't taste better with a little bacon flavor. I'm thinking a smokey Bac-Os porter would be perfect!

A little Briess Cherrywood smoked malt would do the trick.

 

[thataintchicken]

Otter Pops.

 

[ibbones]

I put a beet in an irish red once.

How did that turn out? I am one that cannot STAND beets but they sure are red.

 

[riverfrontbrewer]

The guys over @ Ska just primed 2 firkins with melted down marshmellow peeps and chocolate bunnies for easter. They just tapped it yesterday so I am hoping I can get a taste before its gone today.

 

[l1ranger]

Wow, this got disgusting fast.



You could probably make it with Bac-Os Bits which I believe is just flavored soy. I don't think that would get too funky in the fermenter.

I mean, what doesn't taste better with a little bacon flavor. I'm thinking a smokey Bac-Os porter would be perfect!

a friend of mine makes bacon bourbon. he renders the fat off a lb of bacon and pours it in a fifth of bourbon and lets it sit at room temp for about a week. then he puts it in the fridge to congeal the bacon fat and strains it off.

i think a bacon porter or stout might be good.

 

[homebrewer_99]

If I remember properly, didn't someone mention years ago that one of their brews tasted like "Satan's Ass"?

 

[ghpeel]

I used hibiscus once. ONCE.

 

[iparks81]

I dont know if its ever been used but i always wanted to add Vegemite to a brew..its a Tart\sour-ish spread for toast or crackers (my moms an Aussie and i grew up with it)

The ingredients are Yeast extract, Malt Extract, vegitable extract, with a few other preservitives and salts

 

[Teromous]

I used hibiscus once. ONCE.

Too expensive or too awful?

 

[fineexampl]

I dont know if its ever been used but i always wanted to add Vegemite to a brew..its a Tart\sour-ish spread for toast or crackers (my moms an Aussie and i grew up with it)

The ingredients are Yeast extract, Malt Extract, vegitable extract, with a few other preservitives and salts

it should make a doable yeast nutrient. i've considered it myself. never tasted it though.

 

[ghpeel]

Too expensive or too awful?

For me, awful. I used it in a light wheat braggot and ended up with what can only be described as a homebrewed wine cooler. It was pretty darn bad. None of my friends would touch it. It was bland, a nasty reddish color, and tastes like fermented kool-aid.

For that particular batch I used hibiscus on only half the batch at bottling, and the non-hibiscus braggot side turned out pretty well.