A Taste All Your Own: 10 Unique Flavors for Your Home Brewed Beer

Brewing beer — By on April 11, 2012 at 9:19 pm

So you’ve mastered the basics of home-brewed beer, and you’re looking for the next adventure? Or perhaps you and your friends have all gotten into the home brewing business, and originality is now a matter of pride? Fear not; the options are endless! Here are a few ideas to get you started as you design unique beer varieties that are all your own:

Chocolate Beer: it has been done time and time again, and for good reason. Yummmmmmm.
Mustard Beer: it hasn’t been done often, if at all. But it could work so well (think the spice mustard, not the condiment).
Honey Beer: Along the lines of trying a chocolate beer, sometimes you just want something with slightly sweeter subtleties.
Fruit Beer: Banana beer has been done, and tastes good. This could be mixed with other fruits, like strawberries or blueberries, to create your signature brew!
Bacon Beer: because bacon just seems to work whenever it’s put in anything. If Bacon makes good cookies, why wouldn’t it make fantastic beer?
Huckleberry Beer: the tangy sweetness of huckleberries matches excellently with the hop flavor in beer.

roses

Roses, heather, or lavender can give your beer a very different flavor. Fraoch is an excellent commercial example.

Lemon Beer: lemon offers a bright note in a light beer to create a refreshing summer beverage.
Rose Beer: using either rose petals or rose hips is common in brewing teas to add a fragrant fore-and-after-taste. The same can be done with beer. This applies to many fragrant herbs as well.

Caramel Beer: another standard for the flavored beer brigade; if you make a standard well, it’s better than making something new but mediocre. You don’t have to reinvent the wheel! But if you want to:
BBQ beer: this is a beer that so far exists only in theory. Good luck and may it be tasty!

While mixing and matching these flavors be sure to use the rules of home brewing to avoid contamination and keep everything safe. Master the basics first, but remember they are only the beginning!

Susan Anderson is a blogger and lover of beer who also writes about the social side of her favorite beverage for Party Pong Tables.

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  • Matt Hendry

    Im the staff brewer for Shady Lady Beer and we currently produce a Rose Infused Lager for designed the female market ,

  • David

    I have had some success with a Baked Bean Beer. Starting with the recipe for a Scottish Red Ale, a collaborator (and originator of the idea) and I added a couple of cans of baked beans to the boil. We reduced the amount of molasses and got a slightly stronger hops to add in. We filtered the beans out before putting the beer in the primary. We added a little smoke to it when putting it in the secondary. OG was about 1.11 right after boil at 65 degrees F. Ending gravity was 1.02 so this beer got pretty strong (no doubt due to the sugars in the baked bean syrup). There was a light hint of baked beans in the end (pretty light for how potent you would think it would be). Overall pretty balanced, and not too sweet. A little stronger than anticipated, but not undrinkable and not ‘boozey’. Strong characteristics of the red ale came through very well. If doing it again, I would use less molasses so it didn’t ferment as much. It was quite an experiment, but it came out with some decent results.