With a name like that, you must be wondering what I'm talking about. From the sound of it, you might be thinking "Beer spilled on the floor? beer fermented on the floor?" neither of those sounds particularly good, do they? Well, let me explain.
One of the perks of working at a home-brew supply store is the access to products that can no longer be sold because they are defective, expired, or you simply don't know what they are. Take our self-serve grain room, for example. After a busy day of sales, it is not uncommon to come across a small amount of grain left over in a bucket, sitting on the table, with no customers around to identify it. While most people would approach such a find with distaste of their customer's wasteful practices, I see an opportunity.
Now fast-forward 2 weeks. By now I've accumulated enough "floor grain" (though if the grain ends up on the floor, I don't actually take it) that I have the beginnings of a working grain bill for a 5 gallon batch. Take apart an all-grain kit that was never picked up, mix and match some ingredients, grab a few vials of expired yeast and BAM! You've got a beer to brew!
Will it taste awful? Quite possibly. Can I ever repeat it? Heavens no! But hey! This is home-brew, and on the 5 gallon scale we have room for random experimentation.
Stay tuned for floor beer stories and recipes in future posts!
Cheers,
-Richard
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