The "WTF??"s of beers and distilled goods.
I’ve got one entry each, they both come from Rogue, and they tie into each other.
Beer: Rogue Voodoo Doughnut Maple Bacon Ale.
Vodka: Rogue Vooddoo Doughnut Maple Bacon Vodka.
I have actually tried both of these-the beer is drinkable, and the vodka, well…let’s just say that “smokey” and “vodka” is a hell of a strange combination to taste.
So, what weirdnesses have y’all seen and/or partaken of?
Aw… I thought maybe Bob & Doug were making a comedy/horror sequel…
Probably shouldn’t have drunk all that Chocolate Milk.
You should probably listen to Big Bad Voodoo Daddy whilst sipping those.
Another beer in the Rogue/Voodoo series I tried just recently was their Grape Guerrilla Ale. Ever try a cheap off-brand grape soda that was more grey than purple in color? Now imagine mixing it with one of those fortified beers you can find at any cheap corner market.
Don’t drink this-just steal the bottle from someone who did.
I really enjoyed the Rogue Voodoo Doughnut Maple Bacon Ale. I’ve tried all the offerings in that line, and it was the best. They were able to create the taste of maple and bacon without using artificial flavors.
Rogue Voodoo Doughnut Chocolate, Peanut butter, and Banana Ale comes in second.
I did not enjoy the Rogue Voodoo Doughnut Grape Guerilla Ale, however. And I have a bottle at home if anyone wants it.
Pau Maui Oaked Vodka–distilled from pineapples (with no pineapple taste) and then aged in oak barrels. Looks like whiskey, tastes like…good, I guess?
Roaring Dan’s Maple Rum–distilled from molasses with maple syrup added. I’m not a fan of molasses based rum and the maple syrup does not help.
Sammy’s Redhead Beach Bar Rum–Macadamia nut flavored rum. After distillation macadamia nuts are steeped in it. Before bottling a mixture of natural fruit and vegetable juices are added to give it a red color. Surprisingly good. Definitely sweeter than you would expect from a sugar cane based rum.
I feel stupid (not the first or last time) but what other sort of rum is there? Isn’t being sugar cane based part of the definition of rum?
Is that a distinction between using molasses vs sugar cane juice (both sugar cane based)?
I don’t even like beer, but I once bought and drank one that cost like $4 a bottle, because it had Max Schreck as Count Orlock (Nosferatu) on the label. It turned out to have a very high alcohol content. It tasted like beer. And alcohol.
I once had one that advertised itself as “the Champagne of Beers.” It was not :dubious:
Here you go: dung-smoked whale testicle beer.
Rogue has lots. A banana one (Wells & Young does one too). Rogue Beard beer - made from the yeast in the brewmaster’s beard (I’m sure a minimal amount).
Garlic vodka is interesting.
Evil Twin doesn’t do that weird but their names are spectacular. I can’t tell if their Imperial Doughnut Break has actual doughnuts, though I assume not.
Molasses. Or sugar beets, though I don’t know if any rums use it.
This one, presumably.
Bitch Creek from Grand Teton Brewing
Pumking Ale from Southern Tier Brewing Company. It’s a fairly tasty pumpkin ale.
Arrogant Bastard Ale from Stone Brewing Company (for some reason, I can’t find a good link for this one).
No. I think it was this one. They used a more realistic picture of Schreck at the time.
I seriously doubt I’d drink pumpkin ale, even with Max Schreck on the label.
Sorry about the confusion. Yes, I was referring to molasses vs sugar cane juice.
Okay a distinction between sugar cane juice or syrup vs the molasses portion of sugar cane processing I can get, but even though I was able to find a product that calls itself rum using sugar beets, “Stoneyard Colorado Rum”, I’m not so sure it counts as “rum” and not a less than neutral vodka.
In any case (and apologies for the hijack), are sugar cane juice based rums supposed to be less sweet than sugar cane molasses based ones? If so why? I would have guessed the other way around.
As to the op I’ve generally avoided the really odd ones myself but I would have loved to have tried Dogfish Ales’ Ancient Ales, in particular the Egyptian one. The concept of recreating ancient brews seems strange and fascinating.
I’m not a big rum guy, but as I understand it the rum that most people know is the “English” style from molasses. Another style called rhum agricole, from colonial French areas, tends to be made from cane. It is sweeter, but I doubt it’s solely due to the source of sugar; there are other production differences.
One of my favorite common beers is New Belgium’s 1554. Similar concept, they found an old recipe in Europe.
I remember reading something about a local distiller who found a recipe by going through old newspapers from frontier days.
I once named a homebrew “Bowel-clenching Pant-dropper”.
Just 'cus.
At least a few of them are still in production, and commercially available, if that helps.
Last night we visited a distillery in Homer City, PA (tiny rural town named after Greek poet Homer) called Disobedient Spirits.
I was drinking a hopped vodka on the rocks, which I loved.
I think I just won the thread in the beer category. A friend of mine, just an hour and a half ago, gave me a bottle of something called “Romulan Ale”. It came in a blue bottle…or so I thought, until I looked it up at Beer Advocate.
Under the advice of My Beloved, I am going to wait until Friday night to drink this, because we are both afraid that I will be in no shape to go to work if I drink this tonight or tomorrow.
Czarcasm - that sounds vile.
