7 Years of Weird & Wonderful Adjuncts
This month we celebrated our 7th birthday and it got us feeling all nostalgic. We’ve been pushing the boundaries of what belongs in beer for 7 years and have brewed up a list of the most weird and wonderful adjuncts we’ve used since we started in 2018.
We’re not talking about habanero chillis, ginger spice, chocolate, honey dragon fruit or the many other ingredients which now feel relatively normal at Vault City HQ, we’re talking about the stuff that could send a CAMRA member into a coma.
So, without further ado, here’s our top 7 wildest adjuncts over the last 7 years…
Vegan Carrot Cakes
When it comes to brewing, we aren’t afraid to take whisks. Back in March 2022, we teamed up with @Alis.Bakes to bake up some vegan carrot cakes for our Carrot Cake Sour Beer, and popped them right into the mash tun to bake up some authentic pastry flavours to pair with over a tonne of carrot puree.
Then last year we took things up a notch once again, using the equivalent of over 24,000 carrots in our 24K Gold Pastry Sour.
Edible Glitter
On 3 separate occasions we’ve infused our beer with edible glitter for sparkly sours and stouts. Admittedly, the first iteration of this in 2021 resulted in some strawberry ceilings, but the second sour variation, Strawberry Supernova, was a big glittery success.
Wham Chew Bars
Last Christmas, I gave you my heart, and a wham chew bar infused sour. We unwrapped almost 500 chew bars and boiled them down before using a modified keg as a dosing unit to infuse that iconic citric zingy-ness and an even brighter colour.
Freeze Dried Ice Cream
For our 7th birthday, we decided to create a potential new beer series called STUFFD, which celebrates the pastry parts of our Stoopid range, with the same thicc sweet tart base. This July we used freeze dried ice cream, also known as astronaut ice cream, to create a rich, creamy flavour pairing with all the fresh fruit in the beer.
Crushed Oreos
Earlier this year we created a milkshake sour like no other, infusing blueberries, blackberries, cherries, vanilla, caramel and crushed oreo biscuits for a thicc, juicy, creamy sour beer like no other.
Marshmallow Fluff
Marshmallow Smoothie sour was a recipe from the Vault City archives, revived from January 2021, blurring the line between beer and dessert. We’ve combined a rich fruity blend with 30kg (over 50 tubs) of marshmallow fluff for a velvety, soft sweetness.
Deep Fried Mars Bars
Last but not least, our most Scottish adjunct, was double-deep-fried vegan chocolate bars infused into the first iteration of our DDF M*rs Bar Imperial Stout to amplify that authentic deep-fried taste.
