OMG this is making me gag just thinking about it.
this post was submitted on 17 Dec 2023
22 points (95.8% liked)
Homebrewing - Beer, Mead, Wine, Cider
2211 readers
32 users here now
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
founded 1 year ago
MODERATORS
It probably tastes like vomit.
Everyday we stray futher from gods light.
I think the amount of fat in the cheese is a bigger concern than an infection.
What would the fat do?
It'll hurt foam stability, changing perceived taste and smell. Poor foam stability also increases the risk of oxidation.
Maybe you can throw it in the end of whirpool just 5 min before end of boiling.
It will kill the mold but preserve some flavour.
This could be worth a try… I don’t usually boil (extract brewer), but could boil/pasturise it first before putting in fermentor I suppose. Would maybe just come out slightly salty?
Why?
There's a bit of info in this article about how Crux went about it: https://brewpublic.com/beer-releases/rogue-creamery-and-crux-fermentation-release-limited-edition-ale-brewed-with-blue-cheese/
Seems like they went for a lambic style and barrel aged it quite a lot. Wonder what that tastes like. Overripe blue cheese tends to be a bit harsh on the ammonia.
I might be biased, but I would have gone for a chocolate stout. Blue cheese and chocolate go together.
Seems like one of those things you'd serve in a 200 ml portion size. Nevertheless, I'd try it for the sheer novelty. It can't be any worse than those lambics they sell with added artificial (non-fermentable, that is) sweeteners.
I don't know about beer, but there are people making lactomel (aka mead with milk in the must). I guess maybe the process is similar here
yeast infection..... hahahahahhahahaha