[Closed] Crowd funding appeal for vaginal beer

One small error and it will taste like pi55.

Is it called "Thrush"? 😉

Smells fishy to me.

How do you get the top off?

Bet it tastes minge-ing!

Mmmm. Not sure, dou you think they'd let me have three fingers to try it?

1 Euro raised in 5 days. It's going well.

Landlord, there's a pube in my drink!

£10k and they use your girlfriends bacteria?
First question..... Dear God why?
Second one is that beer uses yeast so i have a feeling they have their entire business a bit wrong (in so many ways)

we had a thread on here about fannybread a few months ago

(I used to work with a girl who told me her husband and his mates thought one of the beers on sale in the pub we were in smelt like minge - didn't ask whose)

If Brant and Ed made a beer strained through their undies it would hit target in 28 minutes.

I'm going to start a crowd funded for artisan fanny batter. Perfect on yer favourite white fish.

None of you ever had an old growler then?

Good luck to them. I'm sure they'll get stuck in and make a good fist of it.

I had an actimel today, they don't market that as containing the essence and allure of woman.

Oh Victoria, what have you done? 😯

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They already sell a very good rosé wine.

Sales line ...

"Drink out of our furry cup"

Second one is that beer uses yeast so i have a feeling they have their entire business a bit wrong (in so many ways)

Yes and no.

You can brew with any yeast, some produce nicer flavours than others, wild yeasts tend to taste spicy/sour and generally now considered not nice.

But yeast aren't the only thing that grows in beer, bacteria love it too, and bacteria are able to convert the smaller amounts of sugar left once the yeast is done (typically yeast only ferments about 75% of the sugars).

Lactobacillus, Pediococcus and Brettanomyces are three types (within which, like yeasts there are strains which give different flavours). These happily eat up some of the remaining sugars and produce sour flavours in the beer.

The bacteria are cultured by the barrels the beer is aged in, so you put fresh beer in the barrel, which inoculates the beer, which is left for 3-5 years after which it's almost undrinkable. Then it's blended with younger beers with less harsh flavours (and more residual sugar) to make sour beer.

What you end up with is something very dry (because more of the sugar has gone) mixed with fruity and spicy flavours. It's not a million miles from champagne.

You can also do it with 'other' bacteria cultures, partially because those three types are very prevalent so you'll almost always get some of them (a bit like wild yeast in fermentation), and most of the nasty bacteria are killed by the alcohol leaving just those.

So beer that tastes like fanny champagne?
😯

Homer has been drinking it for a while....

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I prefer draught.

A few of them and I'd be proper tw*tted.

I've made sour dough bread from my beard, and now my daughter's head, inspired by Rogue Ales in Oregon who had a beard beer and dog beer. It's all yeast, and dam tasty.

Can we not just close this thread please?? It's putting me right off beer!!!

Thanks.. that promo video has brightened my entire day up. So Euroooooo-rama (eastern Euro-rama), it was perfect.

For the connoisseur.
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Sounds gash

It's all a bit marmite. 😕

Looking forward to the 'Menstrual Jam'.

You could have it with a Hairy Goat from the Bearded Man.

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http://belchinbeaver.com/our-beers

Just to keep it on the side of science, the bacteria (lactobacillus) they intend to use is the same that a sourdough starter produces... that might give an idea of the taste