Why all the crazy beers?

[Agentaaron]

As with many, I brew "normal beer" 99% of the time...I may throw in some cherries or fresh oranges to a wheat beer once in awhile

I had a peach ale from four peaks brewery in Tempe AZ a few weeks ago that was great...even my non-beer drinking wife liked it, but knowing that fruit beers get old quickly...I had only ordered a 10oz. pour

...my thing is, I keg everything now and gave away all my old bottling gear. If I made 5 gallons of peach ale...that thing would be occupying a tap for probably a year.

My wife has hinted for me to try and make it a few times since then, and I may give in and do it (maybe I can finally start introducing her to other styles)

 

[corwin3083]

If I brew a rosemary pale ale, or a belgian cream ale, or a juniper braggot, or a chocolate IPA (with cocoa) it's because I want to drink those beers. Hell, I can't keep the belgian cream ale around now that my wife's discovered it.

If you want to brew normal beer, then brew normal beer. Why does it matter that I want to brew beers that you find "crazy?"

 

[Ceetar]

I'm still in a position where I'm brewing 3-4 times a year maybe, because I have to brew at my parents due to lack of space/2nd floor apartment. So even If was aiming to provide almost all my beer consumption, I could never do it. So given that option, am I going to brew something 'normal' that I can get just as good at the store ,which probably has 300+ different types of beer, or am I going to push the boundaries and try stuff out?

So besides the Oktoberfest, the last two were a Root beer beer and a toasted coconut brown. I've very much of the opinion that beer can be anything, and it's interesting to experience.

Of course, I'm the same way in other areas. I baked brownies for a Giants Tailgate party at work, but not just any brownies, Guinness brownies. next time i'm going to make chocolate chipotle brownies.

 

[spearko520]

the same reason you would add breasts to a buick. The awesome names...

 

[Zamial]

I try to see life through the eyes of a yeast cell when I am shopping. I look at what I can ferment and what that may taste like or come here to HBT for someone else's idea to spark some creation of my own.

I have recently gotten reviews back on a cran-orange-cherry milk wheat beer saying the creativity was unreal and it was fantastic as a "1 of". This person is a BJCP judge FWIW... and yes I made a wheat beer with high banana esters, orange zest, cranberry concentrate, dried unsweetened cherries and added lactose.

While I am sure that is not something I will brew again nor is it for Joe BMC drinker but why is that strange/crazy? To me it is a fun way to experiment with the ingredients to produce a never before tasted flavor.

There is a Wasabi IPA thread around too. I may try that soon as I have the stuff...

Do not think I only brew strange stuff. I also brew normal beers as well. Just did a Kolsh recently turned out great.

EDIT: I am going to a non-BJCP stout competition this weekend were they encourage you to make strange beers.

 

[HokieBrewer]

I tend to think there's a correlation between people who brew weird beers and people who like to list their beers in their signatures.

I'm crazy and I want you to know it.

 

[usfmikeb]

Creativity is the essence of homebrewing, and crazy is the norm.

 

[tonyolympia]

I've been brewing for a year, and in that time I quickly learned that I have little interest in "out there" beers. Or high ABV beers. I brewed a pumpkin ale and a 10% winter warmer, neither of them terribly strange beers. But I doubt I'll brew anything like them again anytime soon.

My goal now is to brew a great <4% session beer, on the dry side but with maximum malt flavor, and just the right amount of hop character. That will keep me busy for a while.

 

[Porsche914]

That's the beauty of beer, there are so many varieties. I noticed several brewers on the forum making beer with bourbon. I like both, but didn't think combining made any sense. Then I tried the Victory Dark Intrigue, now I can't wait to make one.

 

[luke2080]

I don't think most people do these all the time, it's just fun to talk about and share/get opinions on the interesting brews. "Hey guys I made another basic ale" doesn't stir up as much debate as "How would I combine a porter, an IPA, and make it 19% alcohol and still taste good?"

Agreed with this comment. I bet the majority of beer brewed by members here would fall into IPA, APA, Stout, Amber, Porter, categories. I brewed an Amber last week that I like, and I played around with the hops a bit. But not really an interesting thread topic.

But the banana hefewiezen thread caught my attention, which I look forward to brewing and posting a response. Its fun to experiment, and those threads get the attention.

If by normal you meant Bud Light, then we have far different ideas of normal beer.

 

[Darkness]

Well I feel strongly about the barrel aged beers. I LOVE THEM!! That said different beers give the added chalange of how to get the right balance of flavors you want. Like a coffee stout do you cold infuse your beer useing whole beans, do an instant coffee extract, or throw beans in at the end of boil. Then there is the roast of bean mild, med or do you go expresso roast; local coffee house or Starbucks. Or do you just try to put enough roasted grain to get a flavor you want. Now if you start thinking about the way to get the other flavor's that are out there the options are just a many.
We Home Brew that means that it is OUR beer and let's have fun with it. Cause let's get real if we don't brew crazy stuff from time to time we a might as well throw or gear in the trash and go back to the "Yellow fizzy bevarge that tells us that we will have more sex appel if we drink it" thanks Stone Brewing. Besides I don't judge what people home brew I judge those that don't home brew.

Keg
Bourbon Barrel Aged Black Imperial IPA- in a Buffalo Trace Barrel
Robust Porter- normal
Applewood Smoked IPA

Secondary
Irish Red- normal
Wheat- normal
Coffee Stout- cold infusion
Choc. Hazelnut Porter- crazy
Blackberry Cobbler Ale

Primary
11gal Flanders Red

 

[unionrdr]

I like to brew ales that are good & simple. Or maybe an extinct style that sounds good once in a while. I like my fruit & spices in my food & have an HB that goes well with it. But smooth spicy hops are good.
Having said that,I've got a recipe idea I've been working on for a while. I named it tropiwiesse. Now that I've figured out what to use,I'll get to it in a month or so. That's about as wild as I'll get. I'm not a big one for brewing chocolate cherry pineapple coconut ghost chili vannila lemon lime orange pale ales. That's a bit too out there. Beer should at least have the beer flavor. Accented by a lil somepin somepin. That's better to me. The fact that I can doesn't necessarilly mean that I should.

 

[kaboom505]

.....My goal now is to brew a great <4% session beer, on the dry side but with maximum malt flavor, and just the right amount of hop character. That will keep me busy for a while.

Amen.

If the test of a cook/chef is a simple omelet, wouldn't a test of a brewer be a simple low gravity ordinary bitter? Anybody can do it but how many can do it really well?

Just poking everyone else - I like milds and bitters so that's what I brew. I'm a simple guy.

 

[Darkness]

Amen.

If the test of a cook/chef is a simple omelet, wouldn't a test of a brewer be a simple low gravity ordinary bitter? Anybody can do it but how many can do it really well?

Just poking everyone else - I like milds and bitters so that's what I brew. I'm a simple guy.

A Chef I am and I have seen guys at waffle house cook a good egg but that dose not mean they can make the classic Frecnh mother sauces like this guy. Here simple beers are good in there own right. But if some one said "Hey want a Stout" and handed this guya Gunneis I would laugh at you cause when I want a Stout the next meal should be smaller cause the beer filled me up.

All beer listed in last post

 

[Taypo]

If I brew a rosemary pale ale, or a belgian cream ale, or a juniper braggot, or a chocolate IPA (with cocoa) it's because I want to drink those beers. Hell, I can't keep the belgian cream ale around now that my wife's discovered it.

If you want to brew normal beer, then brew normal beer. Why does it matter that I want to brew beers that you find "crazy?"

Belgian Cream Ale? Sounds interesting...got the recipe?

 

[neko]

I usually brew "normal" beers because that's what I like to drink. Spending a day to brew 10 gallons of a fruity/spicy whatever beer and then having that as my primary beer on tap for a couple months doesn't sound too appealing. A pint or two at a pub is a completely different story and I might try it then.

My friend was taking a brewing class and someone asked the teacher "When do we add the fruit?". Someone else answered "Never."

 

[xjmox14x]

I like to brew crazy beers because it's fun and I can experiment. Most of those "normal" beers people are listing actually weren't too normal a few hundred years ago. They brewed with what they had, based on the grains they had, the water they had, etc. Dark roasted malts that weren't insanely astringent or harshly bitter are RELATIVELY new in brewing.

I liken it to cooking. Sure you can make a fantastic dish with very basic ingredients, cooked to perfection. Or you can make horrendous food using simple ingredients. You can also make an unbelievably good dish with very exotic, rare, and intense ingredients using unorthodox techniques. You can also just have a plate full of random ingredients that clash and don't add anything to the dish as a whole other than adding to the giant clutter of flavors.

I like to be a little extreme and try things that I feel may taste good. Weyerbacher started out brewing the normal pale ales and whatnot, but really didn't hit it big until they unveiled an Imperial Chocolate Raspberry Stout. I love craft brews and will continue to drink them. Almost every other batch will be a normal hefe, or pale ale, or amber, or stout, etc. But I can buy that in the store. Yes I can make it to suite my tastes and make it better... but it doesn't change that fact. I want to try things you CAN'T buy in stores. I want to be creative and innovative. I want people to read what's in my beer and think I'm absolutely crazy... then try it and smile ear to ear asking how many I'll allow them to take home with them. I brew because I want just DRINKING the beer to be and absolutely experience for all of the senses... not just because I'm running low on some sessionable beers in the fridge (which I love doing too, but not only for this obviously).

 

[HolyKrausenBatman]

I brew for myself, family and friends. For me, right now is about working on technique and I took the approach of brewing a couple of basic styles that everyone in the aforementioned set enjoy. Pale ale, porter, IPA and soon to embark on a Strong American. I'd love to try a Belgian, but I don't think I'm there yet. I have a few around me that will give an honest opinion, the rest are just excited to get homebrew. I'll later try some of the styles that are more involved, but I've been amazed that with some close attention to detail when tasting and drawing up and tweeking recipes, you can get some pretty amazing flavors from just malts, hops, water and yeast. My most recent porter has chocolate, coffee and a hint of smoke, all from just the bare bones ingredients. Perhaps it's that my interest right now lie in yeast and modifying flavor profiles with them. Maybe I'd add fruit or wood chips if someone asked me to, but as of now, it just doesn't appeal to me. But to each his own. For me, brewing is an expression of the brewer, and even the style guidelines can get in the way. I don't want to tweet my porter recipe because it's too dark to fit in the brown and not alcoholic or bitter enough to fit in the robust. To me, it's balanced and excellent tasting. I'm sure the folks that love to doctor it up have feelings like that too.

 

[bovineblitz]

I tried searching around for this, but keywords like "normal" pull a ton of other topics.

I feel like every time I look at someone's signature, they've got at least two smoked, oaked, spiced rye beers with two kinds of fruit in them, and often they haven't got anything normal brewing! Now, I think there's a time and a place for really delicious beers that are not made of only hops and barley but I feel like a lot of people are making beers that can't be better than 'normal' beer.

I haven't had enough 'normal' beer to consider brewing something any more spiced than a Wit or a Pumpkin ale, and I can't see the extreme brews being that much better (say, on a day to day basis) than a pale ale, stout or lager. Even then, when I think of any slightly more festive beers, I tend just to think in the direction of strong ales and hefeweizens.

So, what do we think? Maybe I'm just new to this (I've only been at it about a year now) and I'll change my mind. Maybe I'm homebrewing mostly to get good beer cheaply, and other people have access to reasonably affordable 'normal' beer.

What do you all think?

Edit: Feel free to point me to any existing threads on the subject

...why not?

I typically do 3-4 "normal" beers then do something a little funky. Typically I'll discuss my more unusual brews whereas my more normal ones I don't really have anything of value to say. For me I usually don't go too far off the deep end, I just take inspiration from an existing beer or an ingredient and see what I can come up with.

Do you think people would be interested to hear about how my Chinook/Centennial/Cascade IPA or my Cream ale turned out, or would it perhaps be more interesting to discuss beers that used zest from 18 pieces of fruit or chili peppers?

I think that's the main reason for it. There's already great "standard" recipes posted on here, adding something very similar to the mix doesn't really seem worthwhile.

 

[rockfish42]

I think having a basic mastery of the brewing process should be a prerequisite to doing "weird" beers. Problems arise when people don't have a handle on normal procedures and then exacerbate them by attempting fruit/spice/flavored beers. It also helps to have a reference point, Radical Brewing is a great book that covers 95% of the things people attempt.
My little grammar nazi brain is going to explode if we keep misusing begging the question.

 

[Darkness]

I think having a basic mastery of the brewing process should be a prerequisite to doing "weird" beers. Problems arise when people don't have a handle on normal procedures and then exacerbate them by attempting fruit/spice/flavored beers. It also helps to have a reference point, Radical Brewing is a great book that covers 95% of the things people attempt.
My little grammar nazi brain is going to explode if we keep misusing begging the question.

None of us in here are brewing beer and then forceing someone else on this fourm to dink what that make. It wasn't until We All started brewing that good full flavored beer is what we wanted all the time. Granted it started then we got into brewing. But to say that every only should have a "Mastery of brewing process" is ridiculous. So if that is the case I can had you four diff grains and a general yeast and you can crank out a spot on true to style beer. If you have it Masterd you better say Yes.

Here is the deal IT IS HOME BREW YOUR OWN PERSONAL BEER who the crap is anyone in this fourm to say that every one should be a master of the process or that the basic beers should be done befor you move on. I haven't been brewing as long as alot of guys in here but I know more about flavor compounds and how they will react with each other than alot of them as well. We all love beer that's why we brew get of the basic kick try some diff beer cause that's why we do it. Or GO BACK TO BUD LIGHT and get off this fourm

 

[HokieBrewer]

None of us in here are brewing beer and then forceing someone else on this fourm to dink what that make. It wasn't until We All started brewing that good full flavored beer is what we wanted all the time. Granted it started then we got into brewing. But to say that every only should have a "Mastery of brewing process" is ridiculous. So if that is the case I can had you four diff grains and a general yeast and you can crank out a spot on true to style beer. If you have it Masterd you better say Yes.

Here is the deal IT IS HOME BREW YOUR OWN PERSONAL BEER who the crap is anyone in this fourm to say that every one should be a master of the process or that the basic beers should be done befor you move on. I haven't been brewing as long as alot of guys in here but I know more about flavor compounds and how they will react with each other than alot of them as well. We all love beer that's why we brew get of the basic kick try some diff beer cause that's why we do it. Or GO BACK TO BUD LIGHT and get off this fourm

Who is this eloquent bard?

 

[Homebrewtastic]

I think having a basic mastery of the brewing process should be a prerequisite to doing "weird" beers. Problems arise when people don't have a handle on normal procedures and then exacerbate them by attempting fruit/spice/flavored beers. It also helps to have a reference point, Radical Brewing is a great book that covers 95% of the things people attempt.
My little grammar nazi brain is going to explode if we keep misusing begging the question.

I agree and disagree with your statement. JZ said it best, you can't throw extra ingredients into a bad beer and expect it to be better. But I don't think you have to have a "mastery" of brewing to be able to play around and have some fun.

For example. Saison is the style I do best. The first one I made years ago was a regular saison that turned out okay. The second one was a soured saison with peaches and plums and it was AMAZING. Did I master the saison style before I went for something off the wall? No. But I still managed to turn out something badass and unique.

No one on here should dictate what a homebrewer should or could do when it comes to deciding what's right for them.

 

[BrewMU]

I have a couple of exotic ideas, mostly I agree with you - but hey, it's all a matter of taste.
I'll probably never brew anything with habanero peppers or rasberries, but I guess I might change my mind.

 

[rockfish42]

What I said was basic mastery, if you can't produce a base beer that is decent adding more flavors isn't going to help.

 

[Ultra-Medic]

"I think its the whole "To boldly go..." kind of mentality. Most of us are pretty normal, everyday folks. I can't imagine that I am the only one who occasionally uses the carboy as a canvas to do something wild and expressive with."

Viewing a carboy as a canvas. Beautiful worded. This is truly what's sets homebrew apart from the commercial brewing industry.

I agree that a degree of understanding towards the base style you plan on brewing will greatly enhance your end result, but I also remember that I'm doing this for me. So as the musician riffs his solo, the artist abstracts his masterpiece, we see the brewer become a scientist and relish in our unexpected results, weather favorable or not

So... has anyone attempted a Garlic IPA yet?

 

[Ultra-Medic]

x2

 

[spearko520]

i'm a savory chef - i can make a meal of leftovers: an old sock, a picture of my eighth grade prom and a mercury dime that my grandfather gave me, turned to the sweetest poison in my favorite saute pan. It's pretty much the same with beer. I think it was gandhi who so eloquently stated, "if you don't want peaches, please don't shake on my tree". as long as what you make does what you want it to do and doing what it wants and what you had to to make it, makes you happy, then you are living the dream. now where's my toothpick?

 

[HokieBrewer]

I'd like to see the stats of how long some of the respondents have been brewing. I know when I first started, I had all sorts of crazy ideas and obsessed about using every flavor I could think of in my beers. As I kept brewing, and the ugly baby syndrome wore off, I started trying to perfect basic beers (ipas pales ambers stouts) that I could drink every day and not get tired of.

I think sours are in a different camp than "crazy" beers a lot of times.

 

[Oddball]

As someone else said... "because we can". It sounds somewhat snobby but that is what it boils down to. We are home brewers and as home brewers we have that luxury to experiment and try to brew great beers that fall into any category (whether they are considered "normal" or "crazy"). Personally, I prefer ales, but I do like to experiment and mix it up. For instance, my last batch was a whiskey oak amber and the one before that was an apricot jalapeno wheat. Both are delicious! To each his own....

 

[Oddball]

"I think its the whole "To boldly go..." kind of mentality. Most of us are pretty normal, everyday folks. I can't imagine that I am the only one who occasionally uses the carboy as a canvas to do something wild and expressive with."

Viewing a carboy as a canvas. Beautiful worded. This is truly what's sets homebrew apart from the commercial brewing industry.

I agree that a degree of understanding towards the base style you plan on brewing will greatly enhance your end result, but I also remember that I'm doing this for me. So as the musician riffs his solo, the artist abstracts his masterpiece, we see the brewer become a scientist and relish in our unexpected results, weather favorable or not

So... has anyone attempted a Garlic IPA yet?

Holy ****, I can't believe I didn't consider garlic as an ingredient yet....

 

[Homebrewtastic]

I'd like to see the stats of how long some of the respondents have been brewing. I know when I first started, I had all sorts of crazy ideas and obsessed about using every flavor I could think of in my beers. As I kept brewing, and the ugly baby syndrome wore off, I started trying to perfect basic beers (ipas pales ambers stouts) that I could drink every day and not get tired of.

I think sours are in a different camp than "crazy" beers a lot of times.

Just shy of nine years. I will say that my more crazy beers got better as I gained a better understanding of brewing ingredients as a whole. And yes I agree all brewers go through a stage of "no my chicken oatmeal honey Ipa doesn't suck". An I can admit that ive made some bad batches.

Craziest batch I ever made... bacon breakfast stout. Coffee oatmeal stout with homemade bacon extract. Quite good.

Also if anyone here is brave enough to attempt a chicken oatmeal honey Ipa... send me some. Ill try it.

 

[woodstone]

I had a few beers in me last night when I read through this thread.
I started posting a rant…then, perhaps fortunately, I accidentally deleted it.

I just read through the entire thread again.
I’m a bit calmer and better understand most points but here I go anyway…

Define “normal”.
Normal for one is not normal for another.
You don’t like Chile Lagers and Ginger Saisons, don’t drink them and don’t bash me.
Do not tell me my Aby Normal beers “can’t be better than normal beer”.
You might not be able to drink 8 in a row but they are good, damn good.

You can buy normal at the store.
You cannot easily find many Aby Normals.
I can make them, and I do.
I can make them better than the store bought ones.

I brew what I like, for me, for my family and friends…mostly me.
Repeat…what I like, for me (not you).

I don’t brew “weird” and “crazy” beers to fluff my signature.
You can’t be serious.
Forums are one dimensional, no inflection.
I get a sense of who you are, partly with your signature.
You don’t like my signature, don’t read it.

Two of you here said you need a prerequisite (basic) “mastery” of the brewing process.
Of course you do…if you can’t boil water, you can’t make mac and cheese.
But I don’t need to master an all-grain pale ale and replicate it 20 times before I go off the track.
I made three good beers (my first three) before I jumped from “normal”.
Those next two Holiday Ales might be the best holiday ales I’ve ever made.
Stick to your mastery of a BMC clone…I won’t bash you, but don’t hold me back from what I do.

I’m 42 and been brewing since ’95.
I still brew “boil and dumps” from a kit can.
I brew mainly partial extracts, and I BIAB.
I’d like to brew AG but frankly don’t have the time and can’t be bothered.
I brew lawnmower ales and yes, I brew Chile Lagers (gasp).
Most are great, I’ve tossed a couple.
I drink homebrew, I drink fruit beers, and I drink way too many Coors Lights.
I’ve also made wine and mead.
My second mead was a Ruby Red Raspberry…CRAZY!

I’ll sum it up by repeating what many others have posted…
BECAUSE WE CAN

I’ll do what I do, you do what you do.
Neither way is right or wrong.
We can share experiences and we’ll get along fine.
Start preaching your way is the best way and we will not.
There, I feel better.

 

[danorocks17]

I mostly make "normal" beers, but what's normal to me and the next guy/gal may be different. Sometimes I make something weird because it's something I can't simply buy at the store. The caveat is that if it sucks, i'm stuck with 5 gals of it lol. I just made a vanilla porter (first time making a porter and using vanilla) and it's probably the best beer i've ever made, but i can also make a really good IPA or pale, just depends on my mood.

 

[bovineblitz]

Anything really strange I make 1-2 gallons. Anything that's just a twist I'll do a whole batch, like a burnt sugar porter I made with homemade very dark belgian candi sugar.

 

[mikeysab]

I had a few beers in me last night when I read through this thread.
I started posting a rant&#133;then, perhaps fortunately, I accidentally deleted it.

I just read through the entire thread again.
I&#146;m a bit calmer and better understand most points but here I go anyway&#133;

Define &#147;normal&#148;.
Normal for one is not normal for another.
You don&#146;t like Chile Lagers and Ginger Saisons, don&#146;t drink them and don&#146;t bash me.
Do not tell me my Aby Normal beers &#147;can&#146;t be better than normal beer&#148;.
You might not be able to drink 8 in a row but they are good, damn good.

You can buy normal at the store.
You cannot easily find many Aby Normals.
I can make them, and I do.
I can make them better than the store bought ones.

I brew what I like, for me, for my family and friends&#133;mostly me.
Repeat&#133;what I like, for me (not you).

I don&#146;t brew &#147;weird&#148; and &#147;crazy&#148; beers to fluff my signature.
You can&#146;t be serious.
Forums are one dimensional, no inflection.
I get a sense of who you are, partly with your signature.
You don&#146;t like my signature, don&#146;t read it.

Two of you here said you need a prerequisite (basic) &#147;mastery&#148; of the brewing process.
Of course you do&#133;if you can&#146;t boil water, you can&#146;t make mac and cheese.
But I don&#146;t need to master an all-grain pale ale and replicate it 20 times before I go off the track.
I made three good beers (my first three) before I jumped from &#147;normal&#148;.
Those next two Holiday Ales might be the best holiday ales I&#146;ve ever made.
Stick to your mastery of a BMC clone&#133;I won&#146;t bash you, but don&#146;t hold me back from what I do.

I&#146;m 42 and been brewing since &#146;95.
I still brew &#147;boil and dumps&#148; from a kit can.
I brew mainly partial extracts, and I BIAB.
I&#146;d like to brew AG but frankly don&#146;t have the time and can&#146;t be bothered.
I brew lawnmower ales and yes, I brew Chile Lagers (gasp).
Most are great, I&#146;ve tossed a couple.
I drink homebrew, I drink fruit beers, and I drink way too many Coors Lights.
I&#146;ve also made wine and mead.
My second mead was a Ruby Red Raspberry&#133;CRAZY!

I&#146;ll sum it up by repeating what many others have posted&#133;
BECAUSE WE CAN

I&#146;ll do what I do, you do what you do.
Neither way is right or wrong.
We can share experiences and we&#146;ll get along fine.
Start preaching your way is the best way and we will not.
There, I feel better.

If that was your calm post, i'd love to read your amped up post

 

[Airborneguy]

I brew mostly "normal" beers because that's what I mostly like. I've used chilis in my porter a few times, and other "different/strange" ingredients when I felt like I wanted this or that. I don't see this as a big deal. I do know one person who ONLY makes whacked out beers and it does get a little annoying sometimes when he hands them to you and expects you to like them. But even that was good because it became practice for telling someone that their beer sucks (not that his always do, its just many were not to my liking at all).

 

[jmprdood]

I fall into the conservative set - I have several "go-to" beers and that's what I mostly brew. More power to the guys who want to experiment and be creative - that's the great thing about the hobby - we brew because we can...

 

[bovineblitz]

I fall into the conservative set - I have several "go-to" beers and that's what I mostly brew. More power to the guys who want to experiment and be creative - that's the great thing about the hobby - we brew because we can...

 

[Bradinator]

This thread needs a haiku ---

I like to make beer
Beer is very delicious
Lets all have a beer