When you add experimental ingredients to your beer, sometimes you’re going to have some heroic failures.
I made a red-currant wheat beer last summer that I’d call a heroic failure. I added about 2 lbs of red-currants to a wheat beer that I fermented with hefeweisen yeast.
The final product was terrible. Fermenting removed some essential element from the red-currant. I can’t think of anything to accurately compare the comparison that really does it.
Anyway, I wanted to share this so that anyone considering a red-currant beer would be saved the trouble.
Have you tried any ingredients that didn’t work? Please share your experiences.