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So I was kindly given a Mr. Beer Kit recently. The gifter knew I brewed. I made it per the instructions (except I added honey in the wort to up the gravity a bit). It fermented a bit warm, and it came out with what was a very notable green apple ester flavor.

I'm actually pretty happy to have learned what that actually tastes like on a batch I don't care about. Unfortunately, Now I'm stuck with 7.5L of esterey beer.

Does anyone know of any recipes that might take a vaguely unpleasant drink (I finished a glass, it wasn't as bad as a commercial macro brew) with strong green apple flavor and turn it into a tasty food item?

So far I'm going to try bread and a vinaigrette with a boiled down small bit of the beer.

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    Carbonade (en.wikipedia.org/wiki/Carbonade_flamande) is a very tasty beef stew cooked in beer. – FishesCycle Sep 13 '14 at 15:14
  • Now we're talking. That sounds beautiful. – Crisfole Sep 13 '14 at 19:02
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    I don't think the acetaldehyde will come through in any cooking, and I believe that alothough it is miscible with ethanol and alcohol, that a significant amount will volatilize and evaporate, and any remaining amount will be imperceptible in food. So I would try any recipe that works well with your style of beer. – Chino Brews Nov 12 '14 at 16:23
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I'd try krausening and aging. Make 1 l of wort of the same OG, pitch with yeast, keep at 18-20C, then on the 2-3rd day pour it to the main batch. Leave for a month there, observing the temperature conditions. Chances are high that the beer will turn drinkable.

Otherwise, find a friend who is into distilling (makes moonshine).

  • I don't think you understood my question... The beer is already bottled. I just want food recipes that might taste good with faulty beer – Crisfole Sep 13 '14 at 4:37
  • Well if aging for a month is still not an option, I'd really just give it away to some distiller guy. – Codehopper Sep 13 '14 at 10:22

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