Wheat Wacker Dandelion Sorghum Pils

Drink one, smash one, save one, go!

I though I'd just need one or two of these today, but watching Dobbs pass away Tenn victory over the Sooners has been enough to drive one to drink.

Only one of these beer is American now.

The storied skunky Dutch brewer Heineken has purchased 50% of @langunitasbeer, plowing deeper into America's taste for highly hopped, rich, cheesy sour flavors first introduced by those college dudes parading around their daylight skunked cases of green "Hinies".  I guess it's safe to say skunk flavors grew on us (the Dutch do), and Tony McGee, who some people are calling the PT Barnum of brewing, has done it again... okay, well, nobody is really calling him that, but I thought it would be funny.


Wheat Wacker
Speaking of skunky flavors, what started with Italian dandelion I grew, a few pounds of malted sorghum and wheat, turned out well and way better beer than I thought it would with this Wheat Wacker Sorghum Dandelion Alt Factor.  It ended up with a very thin Belgium-ish (ie, New Belgium) taste with a dry distinctively aromatic, bitter finish, different from hops, but surprisingly agreeable, like a hand full of other hop alternatives, whether it be Heather, or Pine.  

Most Sorghum beers are promoted as an alternative to the evils of gluten, so wheat is usually not part of the grain bill on these brews.  Not so here-- fusion baby-- it's a little like ketchup and mustard on your hot dog, which I know is a sin in parts of Chicago, but a little patience and understanding go a long way... remember those those great Cuban-Chinese restaurants that used to be all over NYC?  

I hopped the beer with fresh dandelion flowers late in the boil, the way I've done Heather in the past to give it an Alt aroma and it worked well.  It ended with big frothy bubbles, that didn't last long.

This batch turned out great, which is to say, worth repeating. 

I drank that bomber in two sittings and it was better the second day... it also put me in the tank.