So the verdict is in — my beer sucks. It’s been a while since the last post, but I was holding out in hope of a miracle and sure enough I didn’t get one. I’d love to stop the post now because there’s nothing to be proud about, but instead, I’m going to show you a glorious pic of the brew and analyze what I think might have happened.
So as you can see above, the beer actually looks pretty tasty in a cup. The problem is, the initial smell after popping the bottle cap is what I imagine raccoon urine would smell like. The smell is so off-putting it pretty much destroys the rest of the experience. Once you gain the courage to take a sip it actually has a solid body to it. The flavor is there in the middle but then aftertaste brings you back to reality. Imagine sucking on a mouthful of the pith of an orange and that about sums up the aftertaste of my stellar brew. This probably spawns from the fact I put an entire ounce of tangerine peel and coriander seeds at flameout for a 3 gallon batch of beer.
Stone has an excellent write-up on one of their vertical epic ales that they brewed with tangerine peels. They detail the roadmap on how to properly brew a beer with spices. I probably should’ve done a bit more research before I decided to throw all the spices in my brew pot. I learned my lesson the hard way but that’s why I’m writing this post so you guys don’t make the same errors. Mistakes were made, lessons were learned, but one thing still hasn’t changed, I love brewing beer. El Gordo and I are going to test our home brew skills this weekend so stay tuned for what’s coming up next.