I couldn’t resist this one….looks like a “frugal” home brewer form the UK has found a way to make beer from leftover cereal, specifically Sugar Puffs. Details from The Guardian:
Provided they have not gone completely stale, using Sugar Puffs to make beer is not as mad as it sounds. Although barley is by far the most important cereal for beer-making other cereals are used too. Well-stocked bars will often have a few bottles of wheat beer sitting on their shelves and they are well worth trying.
Sugar Puffs come complete with fermentable sugars, including 3% honey, and there is also plenty of sugar locked into the starch of the puffed wheat grains. Puffed wheat is also known as torrified wheat and occasionally finds its way into commercial beers.
I only made a tiny amount as I was experimenting. A more sensible quantity is 10 to 12 litres. To make this quantity of Sugar Puff Beer follow the recipe for my orange beer forgetting about the orange peel and sugar and replacing the malt with:
1.2kg Pale Ale malt
900g Sugar Puffs
If the specific gravity of your wort is less than 1038 after boil then add a little dried malt extract. If it is higher, then just raise a cheer. The result is a light but full-flavoured bitter, with a clean hoppy tang and yes, I fancy I can taste the Sugar Puffs. A perfect breakfast beer.
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