People talk a lot about the recipes that work, but little about the ones that are colossal failures. There’s a lot to be learned from those failures, though. So, let me share one of mine.
A few years ago, my friend and I decided to make a pineapple pale ale. The details of the recipe are lost to the sands of time, but the gist of it was an extract “pale” ale (it was a bit darker than it should have been) with a boatload of hops, and some pineapple.
We didn’t realize that the sugar in the pineapple was basically going to ferment out completely. While we were expecting this tropical pale ale kind of taste, what we got was an intense sourness. Really, really intense sourness.
We also didn’t hop the beer very well. I wish I could remember details, but we put almost all the hops in the boil, without enough aroma hopping. Then we dry hopped it, and we did that waaaaaaaaay too long. That left a hop profile that was bitter to the point of being angry, then very, very, very green.
Between the sourness and the bitterness, the thing drank like it was sucking the moisture off your tongue.
Yeesh. Lessons learned.