With the craft beer boom of recent years, many brewers have begun pushing the boundary of beer styles, creativity, and taste. Brewers have started experimenting with ingredients that you would not normally consider when brewing beer.
We all know the different kinds of beer, or at least the majority. First there are only two types of beer: Ales and lagers. Ales are fermented with top fermenting yeasts which work best at what most would consider room temperature, and lagers are fermented with bottom fermenting yeasts at cooler temperatures.
Within those 2 types are many different styles of beer. Within ales there are blonds, pale ales, IPAs, ambers, browns, porters, and stouts, and more. Within lagers there are of course lagers and pilsners, bocks, dunkels, marzens, and others. And within these styles there are even more styles. For instance stouts can be Imperial, milk, chocolate, Irish, and coffee. You can also bend elements of different styles to make even more styles of beers.
And then there are the really creative beers. Ones that can make you scratch your head and say, “Hmmm.” Here is a short list of some experimental beers from across the country. Most are not currently in production, but some are still available.
Catawaba Brewing in Asheville North Carolina brewed a beer they call Peanut Butter Jelly Time, which is apparently brewed with raspberries and aged with peanuts.
The Veil Brewing in Richmond Virginia released an Oreo cookie chocolate milk stout, which is conditioned with real Oreo cookies. Many described it as tasting like Oreos dipped in melted chocolate- and no one is saying that’s a bad thing.
Herbert B Friendly Brewing in Renton Washington brewed a Nutella Stout. It had a complex, slightly sweet taste with the flavor of chocolate, a bit of coffee, peanut butter, and hazelnuts.
Coney Island Brewing in New York brewed a Cotton Candy Kölsch. It’s a light golden beer with a pink tinge, a fruit-forward strawberry and floral aroma, and a caramel malt and strawberry flavor. The taste is remarkably similar to cotton candy.
Hardywood Park Brewing in Richmond Virginia has a Peach Cobbler Ale that smells like you have your nose in a desert dish. The aroma takes me back to Sunday dinner at my grandparents’ house and the fresh hot cobbler we would sometimes have after dinner in the summer. The taste is only slightly sweet, with a nice roasted caramel flavor with a light taste peach and a medium hoppiness.
Wynkoop Brewing in Denver Colorado brewed Rocky Mountain Oyster Stout. Now I know what some of you are thinking. What’s strange about that? Oyster stouts are great. Right? Well rocky mountain oysters are not the type of oysters you get in a seafood restaurant. This beer is brewed with roasted barley, seven specialty grains, “steerian” golding hops, and roasted bull testicles. And how does it taste? I don’t know. I will never know.
Brooklyn Brewery in Brooklyn New York brewed bacon beer. It’s a brown ale infused with bacon fat and aged in bourbon barrels. That’s right. Bourbon, bacon, and beer. Sounds like the makings of a perfect Saturday night.
Shorts Brewing in Bellaire Michigan brewed Key Lime Pie beer. It’s made with fresh limes, milk sugar, graham crackers, and marshmallow fluff. Sounds good? Well, it is. This beer’s sweet-meets-tart flavor won a gold medal at the Great American Beer Festival in 2010.
3 Sheeps Brewing in Sheboygan Wisconsin has brewed Squid Ink beer. It’s an IPA made with squid ink imported from Italy. It had an almost black color with a purplish grey head and a mild citrusy aroma.