There are other guidelines that help us from falling off the cliff: Don't make a beer with 100% roasted barley. Don't use 75% crystal malt in a beer. Don't use a pound of 16% Warrior as a bittering addition to a 5-gallon batch of beer.
So you've tried some of these?
I jest, I jest...
But what about the
Keptinis? Just saying that these things are out of reach and not putting forth an effort to make them work, however
ridiculous that sounds, (like how can one make a 75% crystal malt beer actually work? By baking it in a wood fired oven in bread pans? Isn't Keptinis 100% crystal/caramel?). It's that type of stereotype that I'm talking about. Definitely not accusing you or making any accusation against Village Taphouse but instead just using this as an example.