Summary: Experimental Beer<br><br>-Experimental beers are any beers that are primarily grain-based and employ unique and unusual techniques and/or ingredients.<br><br>-By definition, beers which represent a combination of two or more existing categories and exhibit distinctive characteristics of each of those categories would also be categorized as Experimental Beers. <br><br>-For example, combining an Imperial IPA (high hop aroma, lighter color and high ABV) with a Stout (low hop aroma, darker color and lower ABV) – Imperial IPA Stout<br><br>-Uniqueness is the primary consideration when evaluating this category.<br><br>-Color, Clarity, Aroma, Hop Aroma/Bitterness, Body and ABV varies<br><br>-Beara Brewing Co. – we brew a Double IPA called Outer Limits with Galaxy hops – connected with Outer Limits Hot Sauce in NJ and interviewed Ed Martin, Owner of Outer Limits Hot Sauce (<a href="https://www.outerlimitshotsauce.com/)" rel="noopener">https://www.outerlimitshotsauce.com/)</a> in Episode 17 – we infused their Lime Jalepeno Hot Sauce into our OL DIPA and it came out great – combination of DIPA with Chilli beer - should enter that into GABF next year<br><br>Subcategory: Ginjo Beer or Sake-Yeast Beer<br><br>-These beers are brewed with sake yeast or sake (koji) enzymes. Sake character may best be described as having mild fruitiness and mild earthiness, with mushroomcharacter. A high amount of alcohol may be evident.<br><br>-Color: Pale to dark brown<br><br>-Clarity: Slight chill haze is acceptable<br><br>-Malt Aroma & Flavor – Very low to medium<br><br>-Hop Aroma and Flavor and Bitterness - (IBU) 12-35 - Low to medium and in harmony with sake-like character<br><br>-Body: Varies<br><br>-ABV: 4.3%-10.2%<br><br><br><br><br>-Subcategory: Wild Beer<br><br><br>-Wild beers are spontaneously fermented with microorganisms that the brewer has introduced from the ambient air/environment in the vicinity of the brewery in which the beer is brewed. Wild Beers may not be fermented with any cultured strains of yeast or bacteria.<br><br>-The most notable producers of wild ales called either Belgium or Germany<br><br>-Yeast is all around you in the air, and the method of spontaneous fermentation captures that yeast and uses it to ferment beer.<br><br>-Wild Beers may or may not be perceived as acidic. They may include a highly variable spectrum of flavors and aromas derived from the wild microorganisms with which they are fermented.<br><br>-Allagash in Maine built a CoolShip where they pump wort (sugar water) into a massive container and just let natural yeast in air ferment it<br><br>-I connected with Jason Perkins who is the Brewmaster at Allagash in Maine and I’m hoping to have him on the show in the New Year<br><br>-Color: Any color is acceptable.<br><br>-Clarity: Clear or hazy due to yeast, chill haze or hop haze.<br><br>-Malt Aroma – Generally, these beers have very low to low malt character.<br><br>-Hop Aroma and Flavor and Bitterness – Very low to high<br><br>-Body: Very low to medium<br><br>-ABV: 8.5%-12.2%<br><br><br><br>-Glassware for Experimental Beer: Belgian style or tulip glass<br><br><br>Examples courtesy of BeerAdvocate (<a href="https://www.beeradvocate.com" rel="noopener">https://www.beeradvocate.com</a>)<br><br><br>Ginjo Beer or Sake-Yeast Beer Examples<br><br><br>Sakitumi | Lagunitas Brewing Company<br><br>Alcohol by volume (ABV): 9.00% <br><br><br>Extra Dry Sake Style Saison Ale | Stillwater Artisanal Ales<br><br>Alcohol by volume (ABV): 4.20%<br><br>Subscribe to Craft Beer Storm Podcast iTunes: <br><a href="https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2" rel="noopener">https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2</a><br><br>Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in...
