Craziest Homebrew

Maybe not super crazy, but I did a black Grätzer once: a hoppy, smokey, roasty black wheat beer. It was great!

 

Do you mind throwing that up on the recipes subforum? That does sound pretty awesome.

 

@inchrisin: Recipe is up.

 

I brewed two beers that could be considered very very crazy as a gag for a bachelor party

1 - Hot wing Beer (hot sauce, butter, vinegar)
2 - Ranch Chaser Beer (ranch spices)

Take a sip of the first one and chase it with the second! hoorah

the hot wing beer actually wasnt too bad, it tasted exactly like hot wing sauce, but the ranch one was horrendous, and only got worse with time. I found a bottle about 9mos later and for a laugh I tasted it........exactly like salty sausage

 

One time I brewed a beer with moon dust man. Oh shit... I'm not Sam Caligone :/

 

In reality, probably a mint pale ale. Brewed with Perle & Styrian Goldings & dry hopped with some mint leaves. It gets really hot down here in FL and was looking for some summertime refreshment.

 

I don't know how crazy this is but the first thing that comes to mine is a "pumpkin" ale I made with 8 lbs of roasted butternut squash in the mash. It was the worst stuck run off I've ever experienced and the beer came out tasting like vegetable soup.

 

I once dryhopped with a whole cherry pie.. nevermind.

 

Brewed a cinnamon pomegranate ale with an enhanced clove profile stemming from a furelic acid rest and colder fermentation with wlp380 (Hefe IV) yeast once. The cinnamon / pomegranate / clove combination was inspired by a classic Iraqi sauce reduction I read about on a food recipe website. Won a local homebrew club competition with it.

 

Back during the "Great Hop Shortage" I brewed a "Thai PA" -- fresh ginger @ 60min for bittering, lemon grass @ 20min for flavor, kafir lime leaves + zest @ flameout for aroma. WLP001. Actually turned out pretty nicely.

 

This:

http://www.beeradvocate.com/community/threads/wild-homebrew-demo.97173/#post-1425565

need to grab sample off of this. It's been sitting between 55 - 70 deg F for nearly a year now. I made two batches, last sample off of both was in December. One was very brett forward, one had a good amount of brett but also a nice lactic sourness as well. If this actually works and the beers fully attenuate and mature, I plan to do this again.

 

i once did a cherry chocolate imperial stout that was pretty damn good....
also did an double ipa and added mango and cantaloupe in secondary. THAT was surprisingly delicious. Had all the bitterness from the IPA, no real sweetness from the fruit, but the simple sugars in the fruit dried the beer out great and added an amazing aroma.
i also brew a pumpkin ale every year, with 1lb/gallon of shredded sugar pumpkins in the mash.

 

I'm trying to remember I don't do something crazy.

Although I must admit, the one that surprised me the most in terms of negative reaction was the Bratwurst beer. People just had a reflex negative reaction that flummoxed me.

 

I consider most of my stuff I brew to be a little off-kilter. I mean, why brew just another IPA, porter, etc. So far this year, I've done:

German Chocolate Cake Milk Stout

Carrot Cake Ale
Beer-nana Cream Ale
Elvis' Peanut Butter and Banana Porter
Orange Vanilla Cream Ale

Currently fermenting away, is the Pineapple Upside-Down Cake Ale

 

@FATC1TY , was that in the turkey roater coolship?

 

The weirdest beer I've done is an apricot wit, not that weird. I did do an apple pomegranate mead once though.