h a l f b a k e r y(Serving suggestion.)
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In the pubs where I worked, each tap had its own wee bucket that the spillage fell into. I have tasted those single estate dregs and they taste n a s t y. I cannot imagine the flavour sensation of a dregs cocktail. Yikes. |
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I see an opportunity here for an idea where The Slops (as we call them where I live) are served up again and again, with the inevitable slops from these then being sold again, until there is a lengthy apparatus in place that facilitates repeated slop recovery and resale. The final taps would be only for the most determined drinkers, who will swallow anything if it's cheap enough. |
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You could distill it and make vodka. Leave all the crap behind. |
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YOU could call it vodka - but having made vodka (from wheat), I don't think it's appropriate. At best, you'd be making beer-tinged distillate. |
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//Distilled beer is whisky// |
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Or gin, or vodka.
It's actually more about what else you do than the feedstock.
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You could take your dreg extract and mature it in oak barrels ( and probably do some other little tricks), and make whisky... but I think you'd struggle to brand it as a premium product. |
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//I have tasted those single estate dregs// hee hee |
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Maybe it would help to go Turkish, and add anise as they do with their 'raki'? |
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"Distilled beer is whisky
— pocmloc, Aug 15 2024" |
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Actually, a malted and fermented "wash" made from grain is distilled to make whisky. If you added some hops to that wash that is commonly viewed as "beer", although there are beers that don't use hops. |
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I think distilled beer would only be distilled beer. Although, if you'd like to perform some experiments, contact me and come visit. |
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