Vagina and Beard Beer Traces Roots Back to Open Fermentation

Drinking a beer made with a man's beard is as close to the human anatomy you probably feel comfortable putting in your mouth, but then again someone out there also made a beer with ingredients from a woman's snatch.

These odd brewing practices have one thing in common: yeast, the fungus used to ferment alcoholic beverages. Craft beer is getting crazy as more brewers are braving the waters with weird ingredients.

See Also: Iceland Brewery Makes Beer with Whale Meat

While it appears to be true that Toi Sennhauser used yeast from her va-jay-jay to make Original Pussy Beer, it was only used in trace amounts in combination with regular brewing yeast. As Jezebel points out, using only pure vaginal yeast would probably make the beer taste like shit.

Yet, this still doesn't take away from the fact that you can actually do it, not that anyone would want to. The actual role of yeast wasn't understood until Louis Pasteur first discovered it in 1857. But the practice goes back a bit further when ancient brewers relied on free-floating wild yeast to populate and ferment the fruit/grain liquid mixture in a technique known as open fermentation.

Using open fermentation will also introduce unwanted bacteria and sour the beer, but some palates prefer the taste of sour beer. Brewers Diego Ganoza and Robert Tejon from Gravity Brewlab in Miami brew a lot of sours and other specialty beers. They used the open fermentation method to brew their last batch of Grodzilla, an ale brewed with Vienna, Munich, Malted Rye and American Smoke Malt, which is their take on a traditional Polish Grodziskie (East German, perhaps) beer.

"Essentially the practice, as we know it, started in Belgium and it involved letting your wort cool in the open air," says Ganoza. "This allows all the naturally occurring yeast found in the air to come in contact with and ferment your beer."

But would you drink it? It hasn't killed anyone yet and as long as you want to be like Andrew Zimmern and have an affinity for bizarre tastes, then go for it.

Get more booze by following David Minsky on Twitter and Instagram

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.