So, after a fair amount of time, we managed to try Mikey’s Not Beers. These were un-hopped “beers” that Mikey was experimenting with fermenting in some plastic bottles.
As Mikey mentions in his original post, technically these are not beers, which, I guess, is where they get the name. Mikey’s wife tends to like maltier beers, so we wanted to see how she would like something that was quite literally all malt and not hops!
Well, we got some back luck with both the bottles and they both turned out very very sour. It’s surprising that both bottles got the same contamination, but it’s possible the bottle caps, being stored in the same place, shared some bugs. With that, hops act as a natural preservative and the lack of them would not have helped in killing off the nasties.
Not Beer with Dark Malt
As a sour, it almost worked.
Some malt remained in the aroma, and also had a sour element. This actually worked together OK.
In the taste, the sour punch came through in the middle and drops away quickly. There wasn’t a lot of body in the beer so there wasn’t much else to grab onto. It’s not too sour/extreme, and, if it was served extremely cold, it would almost be bearable.
Still, I didn’t get all the way through it.
Not Beer with Amber Malt
As the malt here was lighter, there’s even less body and malt to cancel out any of the sour and unfortunately this beer wasn’t remotely drinkable.
According to Mikey though “if you don’t let your smell senses work at all, it’s not that bad…”
I’ll have to take his word for it.
Yeah, these didn’t work out. The amber malt one was practically undrinkable.
Still not sure exactly where the infection got in. Could have been the boil wasn’t long enough. Could have been they were in the bottles too long. Could have been the bottles or caps weren’t sanitised.
However it occurred doesn’t matter. Need to try this again.