dan46nbrew
Well-Known Member
- Joined
- Jun 4, 2019
- Messages
- 125
- Reaction score
- 65
Back in my college days I used to have this beer at a local microbrewery/restaurant that I think is what people would describe as a hot alcohol or fusel alcohol like taste. Although probably off-putting to most people, for some reason I liked it and it paired well with their roasted chicken. I want to say it was below 7-8% but I couldn't to drink more than 2 of these and still walk out. How would I go about purposely making something like this? Underpitch, use excess table sugar, ferment warm? Any particular yeast strain that would work well for this experiment?