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21 Weirdest Beer Flavors

21 Weirdest Beer Flavors

We scoured and found 20 crazy beer flavors, and some are just downright gross

These beer flavors are bizarre but strangely delicious.

Beer is undoubtedly one of America’s favorite drinks. It’s the perfect thirst-quencher after a hot day in the sun, and the ideal drink to casually sip on Sunday while you’re watching the big game. The craft brew trend is still going strong in America, and as craft breweries continue to pop up all over the country, their interesting and innovative brewing concoctions are finding their way to our liquor stores as well. We love the idea of new and creative flavors, like the three new flavors Budweiser put out for their faithful drinkers — Vanilla Bourbon Cask, Beechwood Block, and North Pacific Style Lager — but it’s always exciting when something really innovative, and well, weird hits the market.

Breweries are constantly developing new flavors that will help to ring in new seasons, like pumpkin for Thanksgiving, citrus for the summer, avocado honey for the spring… wait, what? Avocado and honey? Well, yes, because Island Brewing Company is one of the many breweries that has created funky, and downright weird, flavors of beer. Whether it’s a pecan nut flavor for the Thanksgiving season or even the pine-needle-flavored beer from Williams Brothers Brewing Company, we must admit we're excited to give some of these brews a try. But then there are the disgusting ones we wouldn't dare touch with a 10-foot pole, like the Rocky Mountain Oyster Stout from Wynkoop Brewery in Colorado. We understand Colorado is all about the buffalo, wide open spaces, and cowboys, but must they develop a beer that is the flavor of bull testicles? We’ll pass.

While most of these beers aren't necessarily going to be found all over the country, they are pretty available to you adventurous beer drinkers. Great Divide Brewery is located in downtown Denver and has massive distribution across the United States. If you're not a westerner, some of the breweries on this list are located in New England, and even a few down south. While they don't have major distribution in liquor stores across the country, there's always the chance to take a brew tour and hit up their tasting rooms! The great thing about craft breweries is their willingness to let their drinkers taste their new creative brews. So if you can't make it across the pond to the UK to taste a banana bread brew, there are others on this list that we might take a cool swig of after a long day if it means we get flavors of Key lime pie, coconut, and even peaches. But some of these? We’ll leave it to you to do the taste testing…


All Abuzz Cicada Beer: Homebrewing with Cicadas

In the Washington, D.C. area, every 17 th spring belongs to the cicadas.

We’re not talking about your garden-variety annual cicadas whose chirruping can be heard on sultry July and August evenings. No, these cicadas belong to a species nicknamed Brood X. Most of their existence is spent underneath the earth, sucking the sap from tree roots. In the 17th year of their lives, they emerge in immense hordes—as many as a million insects per acre—and metamorphose into adults: inch-and-a-half long black bugs with red eyes and gold-laced veins in their wings.

For a few weeks in May and June, they engage in a frenzy of mating to propagate their species, buzzing annoyed pedestrians and littering the streets and sidewalks with their squashed carcasses. Their mating call—a high-pitched whine said to resemble the sound of phasers in the original “Star Trek” series—can drown out conversations. Then they disappear just as suddenly as they arrived, leaving behind their larvae to begin the cycle again.

A few folks draw inspiration from the insects. One musician composed a symphony in their honor. The Washington Post, in an article titled “Cicadas: The Other White Meat,” described the joys of munching on cicadas sautéed in butter.

One Arlington, Va. homebrewer even brewed a bug beer.


5 Ways You Can Use Your Phone to Improve Your Mental Health

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


We Asked 16 Brewers: What’s the ‘Weirdest’ Beer You Ever Tried to Brew?

No idea or ingredient is off limits in today’s brewing world. There are beers made with Maine lobsters and Mangalitsa pigs, candied ginger and gingerbread cookies, human urine, Norwegian money, and yeast harvested from beard hairs (no, seriously).

Craft brewers are a creative bunch, and that means sometimes things get weird (even out-of-this-world weird). Here, 16 brewers share the strangest beers they’ve ever made.

“Like all brewers who were previously homebrewers, I dabbled in a lot of weird sh*t. But I think the weirdest beer I brewed was an imperial stout with Atomic FireBalls candy. I was hoping for a nice cinnamon-roast-sweet thing, but it ended up tasting exactly like beef jerky. That was a dumper. Another weird beer was my second brew ever, which was a fruited ‘lambic.’ I brewed this one with my college roommates, and we pitched a tube of White Labs Brettanomyces yeast, and nothing else for primary fermentation, not knowing that their pitch rates for Brettanomyces at the time were one-tenth the size of a normal pitch. Then to top it off after the extremely slow fermentation, we threw a bunch of old freezer-burned berries into the plastic fermenter. That one tasted like an old, dirty rubber band and freezer-burned berries. Ew.” — Mitch Ermatinger, Co-Owner and Head of Fermentation, Speciation Artisan Ales

Every Beer Lover Needs This Hop Aroma Poster

“My weirdest brew was a one-barrel batch of a kettle sour we did with Little Hug Fruit Barrels, those little sugary, fruity drinks we called ‘quarter waters’ as kids. We used no actual water, replacing it entirely with 800 containers of blue raspberry Little Hugs in the mash and sparge. The yeast struggled with the preservatives, fermenting very slowly and stopping a bit earlier than we had hoped. The final beer was bluish green, with a touch of sweetness, but tasted better than we feared. We also served it with lemonade as a shandy. People still ask us when we’re brewing the Little Hugs beer again.” — Ryan Diehl, Co-Founder and Brewer, Imprint Beer Co.

“The weirdest beer I made was a dry stout with mussels, about nine years ago when I had just discovered oyster stouts and I wanted to interpret it in a Neapolitan way. I still hadn’t opened the Birrificio Flegreo, but I dabbled in homebrewing and I decided to give it a try using mussels directly in the boiling process. The experiment turned out well and resulted in a slightly salted beer with a rich and persistent foam. I called it Stout & Co. because the Italian word for mussels is ‘cozze.’ I will absolutely retry the experiment!” – Chiara Bolognino, Co-Owner and Brewmaster, Birrificio Flegreo

“As homebrewers, there was a time we were experimenting a lot with the possibilities of gruit, changing hops for herbs. We tried all kinds of different herbs from our garden: alehoof, yarrow, mugwort… One of the most extreme versions was a test beer we made with gentian root, added both at the end of boil and on the cold side, together with bitter oranges. Because of our wild-yeast culture, the lactobacillus produced a lot of lactic acid. So it started pretty sour, but then gave way slowly to a long lingering bitter finish, as gentian root is one of the most bitter herbs. We took the beer to a festival in Amsterdam, Carnivale Brettanomyces, and it was definitely a love-it-or-hate-it beer. On a professional level, we made this beer again, but we decided to use aged hops in the beginning of the boil, just to temper the lactobacillus, and to use a bit less of the gentian root, to balance the beer more.” — Tom Jacobs, Co-Founder and Co-Brewer, Antidoot Wilde Fermenten

“My supply rep stopped by the brewpub and happened to be carrying a small baggy of food-grade glitter. He asked me if I was interested — I know this sounds like a drug deal! — and I told him I wasn’t sure, so he left the glitter behind. A few weeks later I was blending a keg of What a Trip, a 10 percent ABV Belgian tripel with a prickly pear puree when out of the corner of my eye I noticed the small glitter baggy. It was just sitting there tempting me! I must have felt the magic in the brewery that day because I didn’t hesitate to sprinkle the glitter in the keg along with the puree. The result was quite magical. The beer tasted just how I expected with complex fruity esters, spice characteristics, and a melon-fig sweetness from the puree. While the glitter didn’t affect the taste of the beer, it was a feast for the eyes! When poured into a glass it danced around like stardust.” — Nacho Cervantes, Head Brewer, New Original Breweries

“The term ‘weirdest’ is way relative. For me, I’d have to say one of my ‘weirdest’ ideas was hatched on a trip to Italy when I visited a highly traditional acetaria, a place where they have been making real balsamic vinegar for generations. My first thought was: This stuff is awesome, how can I use it in a beer? Soon after I thought of a Flanders-style sour ale, as balsamic vinegar would not be out of character in that sort of flavor profile. So I brewed a base beer and aged it in red-wine barrels, as is how traditional balsamic starts off, with appropriate cultures and added balsamic in judicious amounts at points during a 20-month aging process. The result was our Philsamic (so named without my consent, which is another story), a balsamic vinegar-infused, wood-aged, Flanders-inspired sour ale we now brew at Area Two, our new wood-aging facility down the road from Two Roads. A beer fermented with balsamic vinegar? Maybe not so weird after all.” — Phil Markowski, Co-Owner and Brewmaster, Two Roads Brewing Company

“I think it has to be our Nightwood, which we released recently but brewed back in the fall of 2016. It was meant to be a black Berliner weisse of sorts, using our usual turbid mash, short boil, aged hopping, and coolshipping, but using some local midnight wheat and foreign de-bittered black malt for color. While the wort hitting the coolship was jet black, after spontaneous fermentation in barrels it yielded an admittedly disappointing deep brown hue that we empurpled a bit with some local aronia and elderberry. And while we typically use barrels as a neutral, porous vessel for microoxygenation, here we also opted to extend the age of the beer to maximize contact with character barrels: port, red wine, and bourbon. It took a couple years, but now we’ve got ourselves a nice weird beer that would never have come into being any other way.” — James Priest, Founder and Blender, The Referend Bier Blendery

“The weirdest beer I’ve made was an experimental imperial stout attempting to resemble coquito, a Puerto Rican holiday drink. I made a base imperial stout that was treated with nutmeg, cinnamon, vanilla, milk sugar, and lots of coconut flakes. I also soaked oak chips in rum to impart some of the rum flavor. Or, the most extreme beer I’ve made thus far is our latest bottle release, which is a full-bodied IPA with milk sugar, vanilla, and guava. The idea was to make a beer that could resemble a guava pastelito, a staple Latin pastry. We actually added guava pastelitos to the mash tun, as well as a shot of cafecito to energize the process.” — Erik Durr, Co-Founder and Head Brewer, Beat Culture Brewery

“Weirdest thing we ever brewed was probably one of our most recent collaborations. We made a smoked helles with Westbound and Down, Pizza Port, and Freigeist. It was a slightly drunken idea during last year’s GABF. Most collaborations start out like this. We got green malt (malted but not kilned) from Coors, and got a local barbecue guy from Owlbear Barbecue to smoke the malt we got. We smoked it over local applewood and oak. We basically made smoked crystal malt. It took 24 hours to dry and smoke. Then we had to actually rub the acrospires off the malt before we could brew with it, which took eight of us like an hour to do! It made for a light orange, softly smoky, malt-forward beer.” — Ashleigh Carter, Co-Owner and Head Brewer, Bierstadt Lagerhaus

“The weirdest beer I ever made I didn’t actually set out to brew. In my early days of all-grain homebrewing I attempted to make a classic: robust porter. But something went wrong in the process and the beer ended up tasting very thin and not the least bit robust. It was the right color, but the depth of flavor was just not there. A friend of mine described it as tasting like ‘burnt water.’ Never one to waste beer, I tried to salvage the beer by aging it on oak cubes. That didn’t solve the problem either now it was just oaky, roasty, and watery. I had read about the German process for making ice beer and thought that might improve the beer. After all, the main problem seemed to be that the beer was watery, so why not freeze it and remove the ice crystals? I sanitized a plastic bucket, transferred the beer into it and stuck it in the freezer. While the results were a slight improvement, it still just wasn’t very good… Several months later I ran out of fresh home brew and decided to revisit the ‘porter.’ I poured a glass and immediately was struck by the aroma. It was earthy and sour smelling. I tasted it and to my surprise it was sour and it was really good! I wasn’t sure how the beer had gone sour until I remembered that the bucket I had frozen it in was the same one I had once used to make sauerkraut. It was a huge mistake on my part, but in the end it was the thing that ended up saving this beer. To this day it is probably the best sour beer I ever made!” — Tony Ammendolia, Owner and Brewer, Final Gravity Brewing Co.

“At the end of 2017, we brewed and released a nontraditional black IPA called Corpse Paint. It had all the flavors of our typical New England-style IPAs — super-soft mouthfeel, juicy flavor profile — but poured tar black. It really toyed with folks’ perception of what they were tasting, and was a bit of a mindf*ck. Some people loved it, but some people definitely had a hard time with the concept, since it looked so different than what their palate was tasting… Me and my production brewer Erika even staged a photo opp to promote the release (naturally).” — Armando DeDona, Brewer and Owner, Long Live Beerworks

“I never wanted to add anything to beer which was revolting. We have made beers that are somewhat unique. Garlic beer — this goes back over 20 years. We brewed a golden ale and put raw garlic cloves in the keg. It was quite good. The aroma was pungent the flavor evident with some heat but not over the top.” — John Maier, Brewmaster, Rogue Ales

“I collaborated with an awesome local female coffee roaster at Vent Coffee in Baltimore on a beer I felt was going to be fairly rushed to meet a festival deadline. We met at the brewery and couldn’t really get inspired. Finally I met her at the coffee shop and, other than coffee, she had a bunch of both hot- and cold-steeped cascara. It was my first intro to cascara — the coffee cherry, formerly a coffee-bean-processing byproduct that was trash but is now pretty popular for teas — and I immediately knew I wanted to try it, along with coffee, in a Belgian beer. It turned out amazing and we were both very proud of it. Since then I have been obsessed with that ingredient. It throws so many weird different flavors at you, from leather to tobacco, ripe fruit, and smoke. So cool. I’ve now used it in a bourbon-barrel-aged beer that came out super cocktail-y and also most recently in a kettle sour.” — Hollie Stephenson, Head Brewer, Guinness

“Weird is such a subjective word — but often one used to describe Stillwater itself. That said, would a beer brewed in the Amazon, with cupuaçu fruit, conditioned à la méthode champenoise, be considered weird? What about a gose with chili peppers, orange peel, and MSG? Or perhaps Premium, with its celebrated use of corn syrup and wild yeast? But then, there is also the new ASMR series with ingredient lists designed to phonetically please, coming replete with textured labels for you to create your own autonomous sensory meridian response, or A.S.M.R., sound effects. This is a difficult question to answer, simply because ‘weird’ is not really the specific intent behind our concepts, but often the outcome. Like I said, weird is a subjective word.” — Brian Strumke, Founder and Brewer, Stillwater Artisanal

“The weirdest beer I’ve brewed so far was for an art project in collaboration with Galerie Wedding and the artist Emeka Ohboh. Beast of No Nation presented the result of a collection of notions of senses and experiences of sound, taste, and smell of the multicultural district of Berlin Wedding. The slightly sour character of the beer is based on the evaluation of locally commissioned research into the taste of Wedding. The beer was limited to 500 liters in 0.33-liter bottles and was only available at the performances of the artist. The beer was a blend of a 16° plato farmhouse ale with allspice pepper and juniper to symbolize the village the district was until 100 years ago, and 8° plato Berliner weisse, cold-hopped with dill and then bottle-fermented with Brettanomyces for at least three months.” — Ulrike Genz, Founder and Brewer, Schneeeule

“We actually have done a lot of ‘weird’ — and I think of that term in an extremely positive way — beers over our 23 years, especially looking at some of our collaborations. The one that really sticks out in my mind is Tsuyu Saison, which was a collaboration we did in Japan at Coedo Brewery and with Garage Project from New Zealand. Just the experience of being in Japan with Jos Ruffell and Pete Gillespie from Garage Project was weird and wonderful as we drank tiny beers on the train, tried beer ice cream, and ate some truly amazing food. These guys are so much fun to hang out with and are adventurous souls, which also leads to lots of laughs. And then to brew with Haru Asagiri and his crew at Coedo was really amazing. The attention to detail and condition of the brewery was top-notch. The beer itself was very unique: a saison brewed with Japanese ume plums and red perilla and then aged in fresh New Zealand Chardonnay barrels. We hopped the beer with American Jarrylo and New Zealand Motueka. It’s quite a fusion and it’s aged very well… Weird is definitely wonderful!” — Jeremy Moynier, Senior Manager of Brewing and Innovation, Stone Brewing


11 Weird Soups To Try At Least Once

Food historians believe soup is probably as old as the history of cooking. The act of combining various ingredients to create a filling and easily-digested food dates back centuries.

January is National Soup Month. It shouldn’t surprise anyone that delicious, warm soups are popular in this typically chilly, winter month. But instead of Tomato Soup or the ever popular Chicken Noodle, let’s get weird.

Here are the weirdest soups from around the world.

Three Meat Broth

This Polish Soup is common as the first course for Sunday dinner. Some versions of this soup use three (or more) types of meat in this including chicken, veal and beef, vegetables, spices and herbs. Simmer all the ingredients in a pot for a couple of hours. Three Meat Broth soup is served with shaped noodles or dumplings.

Duck Blood Soup

This soup is a specialty soup made in Kashubia and Greater Poland. Filled with duck blood, clear poultry broth, spices, dried fruits, fine noodles or little dumplings, this soup has some of everything.

This soup was traditionally served to men who had asked fathers for their daughter’s hand in marriage, and was told “no.” It’s a wonder why a soup filled with the blood of ducks and other various ingredients would help sooth the sad soul of a man in love.

Soup Kiburu

This soup comes from the Chagga tribe that lives at the base of Mount Kilimanjaro. This tribes livelihood is based on their agricultural output of bananas and coffee. Mix those together with earth, also known as dirt, and there you have it, Soup Kiburu! They say the “earth” adds a saltiness and earthy flavor that helps to season the soup.

Lithuanian Chilled Soup

This very old, very pink soup is common in the summertime. The ingredients come together with beets (leaves and stalks,) buttermilk or kefir, acid beet juice, fresh dill, chives, chopped cucumber, and hard-boiled eggs. Crayfish tails and veal meat were traditionally served with this soup, but that is now considered a luxury.

This is a Polish soup and mainly eaten in the summertime, as the main course. This soup is made with strawberries, blueberries, and raspberries. It’s served with noodles or croutons. The tradition of this soup is waning a bit with more of a variety of fare available.

Beer soup was originally invented in Germany but over time, it became popular throughout Europe as well. Typically made with beer and fried flour, some recipes also use potatoes. And if you travel to Wisconsin, you’ll find beer soup at almost every bar and grill, and restaurant. But Wisconsin beer soup will always be filled with lots and lot of cheese.

Bird’s Nest Soup

Bird Nest Soup comes from the nests of Swiftlet birds and is from China. This soup is considered a delicacy (which you will soon see from its price tag.) This soup is made from the nest and therefore, almost entirely because of the birds saliva. The nest dissolves and becomes like a gel with water. None of this makes you want to try this soup, does it? What if it’s said to improve focus, llibido, asthma, the immune system, and more? Want to try it now?

Besides all the bird spit, the cost of this soup is outrageous! One bowl will cost between $30-$100 and if you want to take some home, expect to pay more. A kilogram of this soup is $1000.

This traditional Mexican soup is a favorite of many, despite the ingredients. It’s widely known for its powers to cure a hangover, so if you drank a little bit too much on New Years, and you’re still feeling rough, make it for dinner and reveal its magical powers. Just remember to throw it in the crockpot in the morning because this soup has a hefty cook time, anywhere from 7-10 hours to ensure that the meat cooked well and tender.

This soup is made out of cow stomach. This is enough to gross out most people. However, the rest of the ingredients are onions, cilantro, oregano, chilis and hominy, very edible. According to many, the extended cooking time makes this soup absolutely delectable. Any takers?

This soup is like Menudo in that many parts of the animal are used in the preparation of Supu. For breakfast version, this soup is made with goat lungs, heart, liver, head, cow stomach, intestines and tongue. You’ll consider yourself lucky to get a cow hoof or tail thrown in.

This soup, too, is known to cure hangovers. It’s from Tanzania and is considered the most extravagant. Makes you wonder what a run of the mill, simple soup must taste like (or have in it.)

Chicken Testicle Soup

So I said I wouldn’t talk about Chicken Soup but this one, well, it surely isn’t your typical chicken soup. This soup is made from broth, vegetables and chicken testicles.

Apparently, chicken testicles are creamy on the inside (yuck) and very similar to tofu but they have a tighter skin that’s more like a sausage. Others say it reminds them of an undercooked egg. This soup is said to have good health benefits and you can buy black or white chicken testicles for your soups.

Cods Sperm Soup

Yup, you read that right. This Japanese soups is literally made for the sperm sac of male codfish. Also known as Shakiro, these sacs are served raw or in a soup. If you cook the sperm sac, it heats up and turns into a custard-like consistency. Much like other Asian cuisine, eating these sperm sacs are said to give you stamina in bed.

What’s the weirdest soup you’ve ever had? Let us know in the comment section.


Are Beer Pouches the Latest Trend?

Remember Capri Sun, the plastic pouches that made drinking fruit punch all the more exciting as a kid? Well now adults can enjoy the pleasure of drinking from a pouch &mdash except their pouches contain beer. According to Foodbeast, the new plastic drinking vessel has been aptly dubbed BeerPouch. BeerPouch is the "first flexible beverage pouch made for ALL beverages, particularly sparkling or carbonated beverages." Each container holds 64 ounces of beer and runs for $10. For now the pouches are only available without beer (10 pouches for $60 at beerpouch.com) or from breweries that are loading in the beer themselves.

Would you enjoy drinking beer from a BeerPouch?

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17 Extremely Weird Drinks You Would Think Twice About Tasting

Snake wine, Yogurt Pepsi, and Ranch Dressing are just a few of the weirdest drinks that actually exist in various places around the world. It won’t be easy to find them and when you do, you will think very carefully before consuming them since their description isn’t very enticing. However, they’re not dangerous to your health and many of them are actually considered to be beneficial!

Bright Side would like to introduce you to some of the craziest drink flavors that can be found around the world.

1. Snake wine

In Asia, it is quite popular for liquor stores to sell rice wine that contains snakes. The snakes get pickled while inside the wine and leave their unique flavor. There have been a few cases where people were attacked by the snakes that were still alive after opening the bottle.

2. Smoker’s Cough (Jagermeister + mayonnaise)

All you need to drink this unique shot is 30 grams (1 oz) of Jagermeister in a glass and a spoonful of mayonnaise. Enjoy!

3. Prairie Oyster

Prairie Oyster consists of one raw egg yolk, Worcestershire sauce, tomato juice, vinegar, hot sauce, salt, and ground black pepper. This drink has been referred to as a hangover cure and it has appeared as such in many films and TV shows.

4. Peanut Butter & Jelly Soda

Lester’s Fixins peanut butter and jelly soda isn’t your typical summer soda. According to this review, the drink tastes like nuts and has a slightly fruity taste. However, it doesn’t have a distinctive taste and doesn’t impress those who drink it.

5. Bilk (Beer + Milk)

Compared to the previous drinks, Bilk sounds quite normal, even if it combines 2 ingredients that are naturally completely different. This drink is being produced by a Japanese brewery called Abishiri, which sells it in beer bottles. Based on a few descriptions, Bilk has a fruity taste.

6. Mamma Mia Pizza Beer

Mamma Mia Pizza Beer might actually be interesting to try. It’s made of two things that everyone consumes during movie night and it all comes in a beer bottle! It was first created in 2006 by Tom and Athena Seefurth in their home brewery in Campton Township, Illinois and it continues to do well in the market.

7. Pickle Juice Soda

Grandpa Joe’s Candy Shop in Pennsylvania has been home to pickle juice soda since mid-2017, something that made quite a few people happy. The soda is made of pickles and real cane sugar, instead of corn syrup. Anyone interested can buy 2 bottles from Amazon for $35.99.

8. Yogurt-flavored Pepsi

Pepsi White is a product that exists exclusively in Japan and first appeared in October 2008. People who have tried it say that it is not all that disgusting and leaves a lemon and vanilla aftertaste. While being marketed as yogurt Pepsi, yogurt is nowhere mentioned on the list of ingredients.

9. Celery soda

Dr. Brown’s Cel-Ray has been around for more than a century, first appearing sometime in the 1860s. It has become very popular in New York, Philadelphia, Baltimore and South Florida and can be found in various Jewish delicatessens, proving to be a very popular yet unusual beverage. However, this drink is very hard to find in other places in the US.

10. Garlic & Onion Juice

A very popular drink in South Korea is garlic juice, which is made of black garlic. Black garlic increases the number of polyphenols and produces S-allyl-cysteine, a water-soluble sulfur-containing amino acid that isn’t found in fresh garlic. This means that although the drink may look and taste repulsive, it is actually very beneficial. Combining that with onion juice will definitely solve all your hair problems if you’ve got any.

11. Bird’s Nest Drink

Edible bird nests are very popular in the Chinese culture since they find them to be high in nutritional value and very tasteful. The nests are extremely expensive, being sold for $3,000 per lb. That’s why a bottle of a 240-ml bird’s nest drink costs $52. Apart from the drink, which is mainly exported around the world, most Chinese people consume bird nest’s soup, which can be either sweet or savory.

12. Avocado Honey Ale

Angel City is a Los Angeles brewery that decided to bring avocado into a bottle of ale. The ale is made of California grown avocados, avocado honey, cilantro, and lime juice. However, it is not a product that you can find all year round since it gets released every summer for the Avocado Festival in limited edition. Bushshack Brewery in Australia also produces an avocado-flavored beer for another avocado festival. Those who have tasted the beer say that you can’t really taste it, but the avocado gives the beer a natural bitterness and a creamy finish.

13. Curry Lemonade

Curry Ramune is a soft drink from Japan that mixes lemonade with curry powder. The label on the bottle says that ’’even Indian people will be surprised’.’ Luckily, Curry Ramune can be purchased on the Amazon website for just $212.

14. Ranch Dressing Soda

Lester Fixins is known for creating unusual soda flavors and the Ranch Dressing soda is one of them. According to one courageous taster, the soda smells like blue cheese and smelly feet. However, it tastes like sugar and coconut but the overall experience wasn’t something to repeat. If you’re still willing to try it, you can buy a 6-pack for $14.99.

15. Garlic Coca Cola & Pepsi Cappuccino

In 2017, garlic Coca-Cola was released in Japan and many people went crazy for it. The recipe is quite simple — just regular Coca-Cola mixed with some ground garlic. In the same crazy manner, Pepsi released a cappuccino flavor mainly in Russia, Romania, and other European countries. However, it has been discontinued and it would be impossible to find it anywhere.

16. Kumis (horse milk + alcohol)

Kumis is a traditional Asian drink that is made of a mare’s milk. Its taste is quite similar to Kefir, but a bit stronger, since mare’s milk leaves a stronger alcohol content when being fermented compared to that of a cow or a goat. To taste the original Kumis, you must drink it from the locals instead of buying it in a bottle since cow milk is usually used for industrial-scale production.

17. Cow Urine Drink

In 2011, the President of Cow Protection Department of the Rashtriya Swayamsevak Sangh of India said that a soft drink called ’’gau jal’’ would enter the market and it would contain cow urine, but it would not taste or smell like it. This is a product that aimed to substitute the various sodas that are harmful to the human health and even contain pesticides. A man said that since he started drinking cow urine, his blood sugar levels were kept under control, while others treat their stomach problems with it.

Would you ever taste any of the above-mentioned drinks if given the opportunity? Please share your thoughts and ideas over these drinks in the comments section.


6. FRUIT & SPICE

The flavor profiles of these beers are most notable for the bold fruit and spice flavors they possess fruits and spices are sometimes added to further accentuate such flavors. These brews may be sweet, semi-dry, or dry, but are never overtly bitter. Abv ranges from low to high, body is low to high and color ranges from golden to dark brown.

Bright: Expect brighter fruit qualities from these styles, like apple, pear, peach, orange, lemon, banana, and apricot. Bubblegum is apparent in some cases as well as the following spices: clove, pepper, vanilla, and coriander. Stronger versions show malt notes of toffee, caramel and toast.

NOTABLE STYLES
Kristalweizen
Witbier
Hefeweizen
Belgian Blond Ale
Saison
Gruit Ale
Belgian Strong Blond Ale
Belgian Strong Pale Ale
Tripel

Dark: Expect darker fruit qualities from these styles, like fig, raspberry, prune, raisin, cherry, plum and strawberries some are downright vinous, sharing aromatics akin to red wine. Spicy aromatics arrive in the guise of clove, pepper, rose, nutmeg, cinnamon, and even a hint of smoke in some cases. Malt flavors manifest themselves with chocolate, caramel and nutty notes.

NOTABLE STYLES
Dunkelweizen
Belgian Dark Ale
Dubbel
Belgian Strong Dark Ale
Weizenbock
Quadruple

PAIRINGS FOR FRUIT & SPICE BEERS: Crab, mussels, lobster, lighter fish, cured meats, sausages, salads, poultry, pizza, spicy cuisines.


It’s Official: These Are the Weirdest & Wackiest Foods On The Web Right Now

Do you consider yourself an adventurous eater? Does the thought of chicken breast bore you? Does a cut of beef make you blasé? If so, good news for you: We’ve rounded up some of the weirdest and craziest food items out there &mdash and you can buy them all online.

Now, perhaps you’re wondering what parameters we used in order to determine whether a food was weird enough. And if we’re being honest, we set the definition pretty loosely &mdash which is to say we did some Googling and took an informal (and completely unofficial) office survey. But in order to be included here, the item had to be pretty damn strange. Available shipping in the U.S. was also a must, naturally. But enough of the requirements here are our favorite food finds that left us goggle-eyed.

Nitrate-free rattlesnake meat

If you need a new source of protein, look no further than rattlesnake. It’s meaty, hearty and tastes like chicken &mdash or so we’ve been told. Bonus: This bad boy comes in a can. Delish?

Smoked rattlesnake meat, $21.99 at Amazon

Cereal marshmallows

While these pastel puppies may look familiar, chances are you’ve never ingested them en masse… but now you can, in case you ever wanted to, that is.

Two, 4-pound bags of cereal marshmallows, $45.99 at Amazon

Onion ring mints

We’re not sure why you would want to suck on something “onion-flavored” but hey, who are we to judge?

Octopus jerky

Octopus is often considered a delicacy the mollusk takes center stage in several European, African and Asian cuisines. But hey, if you’re new to the flavor, why not ease in with octopus jerky?

Moroccan octopus jerky, $17.99 at Amazon

Clamdy canes

Yep, you read that right. From bacon to mac’ and cheese to (ugh) even gravy, candy canes come in a weird, wide array of flavors. But Clamdy Canes? These suckers are just plain strange.

Beer-flavored jelly beans

We love candy. We love beer. But candy-flavored beer? Eh, let’s just say we are not so sure.

Beer-flavored Jelly Belly jelly beans, $3.49 at Amazon

Shrimp-flavored chips

Apparently seafood-flavored random crap is pretty popular. I mean, just check out the previously mentioned octopus jerky and Clamdy Canes. But with their pork-rind consistency and fishy flavor, these chips take the bizarro cake. Seriously.

Calbee shrimp flavored chips, $4.95 at Amazon

Salted duck eggs

Sure, I love eggs &mdash but who knew you could purchase the poultry product pre-cooked and salted? Not I.

And, last but not least, this collection of strange sodas

Because nothing says “weird” like drinking ranch dressing.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.


Unusual Recipes

Sweet and sour style, stirred up with saucy pineapple and bell peppers, this gator tail could almost be mistaken for take-out.

Method: stovetop, deep fryer
Time: under 30 minutes

Made with flour, bread crumbs, alligator meat, salt, onion, egg, celery, fresh parsley, shallots, lemon pepper

Method: stovetop
Time: 1-2 hours

Made with light cream, onion, white wine, oil, garlic, butter, salt and pepper, thyme, rosemary, armadillo

Method: stovetop
Time: over 5 hours

Made with cicadas, flour, salt and pepper, eggs, vegetable oil

Method: stovetop
Time: under 30 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with black peppercorns, olive oil, yellow onion, garlic, salt, thyme, rosemary

Method: stovetop
Time: over 5 hours

Made with whiskey, celery, sweet potatoes, possum, beer, Tabasco sauce, salt, onions, garlic, Worcestershire sauce

Method: oven
Time: over 5 hours

Made with tomato puree, paprika, pigs' feet, onions, garlic, green bell pepper, bay leaves, vinegar, red peppers, celery

Method: stovetop
Time: 30-60 minutes

Made with onions, tomatoes, habanero chiles, garlic, fresh ginger, ground coriander, cumin, curry powder

Method: stovetop
Time: 30-60 minutes

Made with alligator, leek, garlic, tarragon, lemon peel, dried thyme, white pepper, dried sage, all-purpose flour, white wine

Method: crock pot
Time: over 5 hours

Made with cornmeal, eggs, oil or shortening, calf fries or bull oysters, salt, black pepper, beer

Method: stovetop
Time: 30-60 minutes

Made with garlic, parsley, celery, fresh parsley, tomatoes, chicken stock, green onion, hot sauce, oregano, Cajun spices

Method: stovetop
Time: 30-60 minutes

Made with barbecue sauce, water, bell pepper, raccoon, sweet potatoes, onion, carrots, Worcestershire sauce, salt and pepper

Method: oven
Time: 1-2 hours

Made with salt and pepper, Creole seasoning, green bell pepper, fresh tripe, butter or margarine, onions, garlic, ham, tomatoes

Method: stovetop
Time: over 5 hours

Made with rice, hot sauce, squirrels, onions, green bell pepper, potatoes, celery, chili powder, salt and pepper

Method: stovetop
Time: 1-2 hours

Made with chili powder, armadillo meat, olive oil, onion, garlic, cumin, paprika, celery salt, seasoned salt, jalapeno pepper

Method: stovetop
Time: 1-2 hours

Made with pigs' tails, salt, cabbage, onions, bell pepper, garlic powder, red or black pepper

Method: stovetop
Time: 30-60 minutes

Made with lettuce, egg, cornstarch, sugar, soft shell cicadas, peanuts, balsamic vinegar, soy sauce, fresh ginger, chili paste

Method: stovetop
Time: under 30 minutes

Made with black pepper, salt, oregano, pasta, ground beef or turkey, cicadas, tomato paste, tomatoes, onion, garlic

Method: stovetop, electric skillet/wok
Time: 30-60 minutes

Made with onions, bell pepper, celery, salt, cayenne pepper, black pepper, garlic powder, water, chicken bouillon cubes, parsley

Method: stovetop
Time: under 30 minutes

Made with cider vinegar, white vinegar, salt, pigs feet, onions, garlic, peppercorns, whole cloves, bay leaf

Method: stovetop
Time: 2-5 hours

Made with salt, pepper and cayenne, tomatoes, celery, alligator meat, butter, green onions, parsley, garlic

Method: stovetop
Time: 1-2 hours

Made with garlic, alligator sausage, crawfish tails, smoked sausage, long-grain rice, tomatoes with chilies, onion soup, beef consomme, green onions, mushrooms

Method: oven
Time: 1-2 hours

Made with flour, water, butter, salt, kangaroo tail, beef, carrots, onions, herbs, pepper

Method: stovetop
Time: 2-5 hours

Made with chicken or beef stock, red wine, ox tongue, lardons, onion, carrot, celery, garlic, pork skin, olive oil

Method: stovetop
Time: 2-5 hours

Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.

In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,250+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.