What's the oddest thing you've tried dry hopping/late addition to experimental beers?

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Hoddy

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So I'm in the process of making/developing a grapefruit IPA. And I've got a few ideas for some other slightly different late additions.

What's the oddest dry/hop ingredient and addition you've ever done or tried?


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I've never done anything like that but the wino's on the other side of the forum are a weird bunch. Some of em make wine out of stuff like beetroot and brussel sprouts :sick:
 
I've never done anything like that but the wino's on the other side of the forum are a weird bunch. Some of em make wine out of stuff like beetroot and brussel sprouts :sick:


I noticed this too, I have seen recently fermenting the water from brocholli and carrots in a steamer and coffee wine..

You'd think the progression would be to go All Grape, but instead its to just go no bars hold and ferment anything and everything.. even your sunday roast
 
And on the other side of the forum, I've made carrot, coriander and hop wine. Tastes very much like a dry white. With some floral notes.
 

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