Cedar Rapids Brewing Society

Multi-serving box....the participant fills out the rest of the grain bill for the grain entry.

Any weight specified for the cereal can be defeated by making a higher volume batch.

At the end of the day, it is required for the taste of the cereal to be present and incorporated into the target beer style.

If folks wanna use oatmeal as the breakfast cereal to make an oatmeal stout, they can go ahead and do so. It's boring in the context of the contest, and while it might be the best Stout on the Planet, but it will not place as well as a decent Saison augmented with the addition of a box or two of Super Sugar Bang Rainbow Marshmallow Chocolate Corn Pops into the grain bill.

So a box of pop tarts wouldn't be allowed as a multi whatever box of cereal? My kids would be disappointed if I tole them that!

Still think this is a tough bunch to please.. I mean dry "hopping "on strawberry pop tarts might actually work....

I suspect that you'll either need a really nasty artificial cereal will need to be used or aged, or it will be a dry "hop" in the secondary... or both...

Maybe I'll do this. Still pondering the options. This sounds like an ideal 1-3 gallon mini batch project to me as five gallons of crap is a distinct possible outcome...

Here is what Google gave me as a description of pop tarts. Pop-Tarts is a brand of rectangular, pre-baked, convenience food toaster pastries that the Kellogg Company introduced in 1964. Somewhat similar to a contemporary English mince pie tart, Pop-Tarts have a sugary filling sealed inside two layers of rectangular, thin pastry crust. Most varieties are also frosted.

It is a pastry or similar. Not cereal. Cereal is generally poured out of a box and often has milk added. It is not that hard to determine what cereal is. So in conclusion, not all breakfast foods are cereal.

Are we really confused about this? Go to the cereal isle at the grocery store. If it comes in a box or bag marked "breakfast cereal", it's cereal. FFS I don't think this project could be much simpler!

Someone posted a very good point about this, though. I think it best to attempt to find an organic cereal with minimal or no extra preservatives. That's gonna be the tough part!


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Organic cereal with no weird chemicals isn't going to contribute much flavor. Chocolate frosted fruit bombs will.

Josh_Jensen wrote: Someone posted a very good point about this, though. I think it best to attempt to find an organic cereal with minimal or no extra preservatives. That's gonna be the tough part!

That was me. Most commercial cereals will be loaded up in preservatives, and it doesn't take much to prevent fermentation.

andrewmaixner wrote:Organic cereal with no weird chemicals isn't going to contribute much flavor. Chocolate frosted fruit bombs will.

If those weird chemicals prevent spoilage, they're going to prevent fermentation.

Flavor after fermentation would work though.

Matt F wrote:Flavor after fermentation would work though.

Yes, "dry-hopping" post-fermentation with whatever sparkling, rainbow-thing you want would work.

I'm all about the sparkling, rainbow-thing!

I think you'd be surprised what yeast could do. Also, most dry foods these days don't have as much artificial preservatives as many think. They're counting on low moisture, air purged bags etc as much as additives. We've come a long ways from wax coated cardboard boxes.

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carrisr wrote:I think you'd be surprised what yeast could do. Also, most dry foods these days don't have as much artificial preservatives as many think. They're counting on low moisture, air purged bags etc as much as additives. We've come a long ways from wax coated cardboard boxes.

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I was reading box labels in the cereal aisle yesterday. I did not see lots of obvious preservatives in the ingredient list.

You guys do know I'm just screwing with you all with the Pop Tart Vodka and then the pop tarts stuff, right?.. I saw it and thought of this. I couldn't resist because I am a total smart ass. However, it worked apparently since there is a discussion going on now because of it. Of course-- NOW-- I have to add some Pop Tarts into the cereal as well! It shouldn't disqualify you if you also use the cereal, correct? (okay I'm screwing with you guys again.)

There are ways to defeat preservatives (massive starters that are pitched active are one), but that's probably a tad bit harder with beer than it would be with wine. The little bit of research I've seen so far is that certain cereals work better than others... some ferment down to the same type of flavors you'd get with base grains anyway.. like grape nuts, for example since it's basically malted barley.

The "dry hopping" is likely going to be the best bet to preserve cereal flavor, but supposedly very strong flavored ones, like Reese's Puffs survive fermentation. I hope I have time for this over the Christmas shutdown.. it could be pretty fun...

Wheaties and Budwiser could be snuck in as an entry if you guys aren't careful. God knows I did enough of that on our Boundary Water trips when I was a young lad.....

Fred

Ok, you can begin to state your intentions of participating. All we need to know, is that your in, and how many beers you think you might submit.

I intend to participate. One beer planned at present.