We’re not scared to try crazy stuff here at Mostly Harmless. Brian may be a bit more adventurous than I am though, that fool wants to throw anything up in beer. And he gets his damn ideas at 2:00 AM so I’m all trying to sleep and that fool’s texting me with, “What do you think of a catfish, baklava and raisin pale lacto IPA stout fermented with Champagne yeast?????” What’s up with that?
Some of the more strange ideas aside we do manage to brainstorm up some pretty awesome stuff, at least conceptually. As mentioned in another post we have some spruce tips in the freezer right now that will find their way into a beer soonlyish. We were also out hiking a couple weeks ago and came across a lot of honeysuckle, of course we started thinking about how we could brew with it. Maybe in a hefeweizen? Perhaps in a Belgian ale? Do we boil it in the wort, make an extract or make a ‘tea’ and then added it to the brew. So man questions that we have absolutely no idea what the answers are. After a bit of discussion we decided to try to make an extract out of the honeysuckles and keep that until we decided what to brew. A bit of Googling suggested a simple method to make an extract – simply add X amount of vodka to X amount of honeysuckles and wait two weeks, shaking the concoction each day.
This method sucks… a lot. After only a few hours the honeysuckles had turned brown and become mushy. Within a couple days the ‘extract’ had turned dark brown. At the 1 week mark we took the lid off the jar and gave it a sniff, the delightful fragrance of honeysuckles mixed with rotten lettuce nearly jumped through our sinuses. Whoah. “Well, maybe it tastes OK? You know extracts are strong and sometimes pretty pungent full strength.”, I said as I dipped my finger into the liquid. Umm, no… it was nasty. So Brian chimed in saying maybe it was too strong and needed to be diluted. I nodded in agreement and poured some into his glass of water, offering it to him to taste, he declined. So, for science, I tasted it. “Wow, that’s actually pretty good, tastes like sweet honeysuckle!”, I lied as I handed him the glass. He took a sip and spit it into the sink. Somehow it seems we managed to use honeysuckle and vodka to produce a rather convincing imitation extract of onions and beaver pelts. If you know anyone in the market for such a thing have them hit us up.
Oh well, you can’t win them all. We may revisit honeysuckle brewing in the future but for now we’re planning on some sweet, sweet lemonade and a smoked-coconut marshmallow stout to hit the fermenters soon.
OH YEAH! On another note our Wife Beater ESB is drinking very easily now, we’re quite impressed with it. We poured Brian’s wife a sample last night and told her it was a beer a friend sent me from out of state. She said it was very good and had a sort of champagne effervescence. I could see that description due to the light carbonation. We’ve also let a few of the Atlanta area beer nerds try it and reviews have been positive as well. Yay, Us!
- The 10 Types of Craft Beer Drinkers (literatureandlibation.com)
- Cooking with Honeysuckle!! (thecrunchydelinquent.wordpress.com)
- What’s With All The Hype? Microbreweries (jacamoblog.co.uk)