I have 44 beers of a horrid beer I made.
A honey wheat that has no taste, it’s over carbonated. It has no taste.
What can I do with this?
Drink it, dump it, or gift it.
I would never gift this beer, even to my uncle!
Use it as the liquid in your smoker pan for smoking meats.
Interesting, if it had flavor…
Similar to a previous comment about using the beer in the smoker - In Wisconsin we would use it to pre-cook bratwurst. Prosit.
I like to use beer for steaming mussels.
distill it.
illegal
Degas it and blend with a better beer. Or… Mix it with lemonade or some of those Amoretti flavorings.
Dump it. Blending bad beer with good beer generally makes bad beer.
The brewer formerly known as alestateyall.
Wisdom
I dunno. While not clinging to a mistake is my mantra, I get these wild ideas from stuff I read:
(this coming from a guy that just dumped two batches of nasty @$$ crap)
You could also save some for a competition and try to get some comments and feedback on it.
Mistakes are worth learning from.
Why do you think it’s horrid, what style beer, mash temp, yeast, etc?
True enough. Our local Sensei who teaches an annual class that culminates in the participant’s taking the BJCP tasting exam asks for off flavored beers to use in the exam. He usually resorts to blending some low scoring competition beers for the off flavor examples.
How old is the beer? It’s possible it may just need a little time to mature. I’ve found that honey flavors can take a while to come out, especially if the honey was part of the primary fermentation. I made a honey brown ale a couple years back. After bottling I gave it a few weeks to carbonate. I tried one and was greatly disappointed in the boring brown ale I created. I forgot about it for a while and a couple months later tried it again. I was surprised to find how much the honey flavor was coming out.
Although aging obviously won’t help with the over carbonation.
Not so sure about that, I have a bottle conditioned Scottish ale that was WAY over carbonated, and not so tasty last November, I resisted the urge to dump it and now not only does it taste better, but carbonation has also subsided.
That’s interesting. I’ve had over carbonated bottles myself, but don’t recall seeing it subside. Not enough for me to notice anyway. I’m not sure if you’re able to tell, but does it seem like pressure in the bottles has been lost? Or if the aging of the beer has just made it more efficient at dispersing carbonation when it’s poured?
Not if you have a TTB license to distill fuel ethanol. Easy and cheap to obtain. The still… that’s another issue.
We’re lucky. In MIssouri it is not. On the federal level it still remains illegal, sort of like the other thing certain, more enlightened states have legalized.