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Roundtable Discussion: Masters of the Brewniverse – Fantasy beer

Roundtable Discussion: Masters of the Brewniverse – Fantasy beer

A couple of acquaintances of mine decided to make their wedding reception interesting this summer, and they commissioned a custom beer worthy of their Colorado nuptials. This week I asked the PorchDrinking staff to be creative and play brew master to their own custom or fantasy beer; some even had their own event in mind. If you could be Master of the Brewniverse, what kind of beer would it be?

“Chaison – A chai spiced saison. Spices would be warm, yet refreshing. This ale would most definitely be something that I would drink before and after some yoga and stretching at dusk or at dawn.” — Cory Pelc

“Derby Pie Stout. Bourbon barrel aged and brewed with walnuts and bittersweet chocolate. I feel like this one could either go horribly wrong or wonderfully right.” — Erin Petrey

“Samoa Stout, stout brewed with cocoa nibs and actual dark chocolate, with coconut milk aged in bourbon barrels (for the caramel flavor).” — Tristan Chan

“Sweet potato stout with orange peel, cinnamon, nutmeg, & pecans aged in rum barrels. I also wanna see bouillibase helles with hints of anise.” — Vic

“chocolate mint stout!” — Meghan Shuffelton
“Sweet Thai Basil Pale Ale for summer and Chocolate Eclair Stout for fall/winter.” — Scott Hoffman

“Had Schlafly Pumpkin Ale with a shot or two of Southern Tier Creme Brulee Stout mixed in (too bad both beers are sesonal).  but it was soooo good.  would be good for celebrating any occasion in the late fall.” — Joshua Kan

“A bourbon barrel ginger beer. I love bourbon and ginger ale…why not try this.” – Jason Behler

“Beers made with non-traditional grains, i.e. spelt, millet, quinoa, teff, etc.” — Chris Maciuba

 

Anyone have a fantasy beer idea they’d like to post in the comments?

Comments

  1. Cory

    lovin’ this picture. Cheers!

  2. D$

    Jason’s idea of a bourbon barrel ginger beer, I actually tried it recently and didn’t have enough bourbon but the ginger is becoming such an awesome flavor and aroma. My favorite that I’ve brewed so far was the green tea ipa. BREWFU

  3. J#

    Apparently the answer is bourbon barrel aged. But D-Money, see the idea by Chris for my suggestion from last year. My thought is that it’s probably not done widely because many grains don’t have the profile like wheat, barley, or rice for instance (although spelt and kamut would be close compared to amaranth, quinoa, teff, kasha, etc.). And I think the ginger beer may rival the popularity of the GTIPA. BREWFU4LIFE

  4. Chris

    Meghan should try Ska’s newest seasonal stout. It’s deeeeelicious.

  5. Jason

    Glad people liked the idea. Any homebrewers wanting to take a stab at this, I will gladly be your guinea pig 🙂

  6. Gabe Bellegard Bastos

    Clearly I spent too much time thinking of my answers to this and missed the boat to be included so here are the two I came up with.

    -Passionfruit and Blood Orange Berliner Weisse
    -Double Brown Ale aged in barrels of Rip Van Winkle Bourbon.

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