Note this uses a store brand cereal and does not use the proprietary name 'Froot Loops'
Is it possible to capture the essential artificial flavors and sweetness of fruit loops cereal? I finally threw together a small extract batch to test it. This is purposefully lower alcohol and low bitterness to feature the delicate flavor of the fruit cereal.
Fruit Loops Pale Ale
Recipe Specifications
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Boil Size: 4.13 gal
Post Boil Volume: 3.25 gal
Bottling Volume after filtering out most of the cereal: 3.0 gal
Ingredients:
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Amt Name
1 lbs Caramel/Crystal Malt - 30L
2 lbs 9 oz Extra Light Dry Extract
1 lbs Candy Loops Breakfast Cereal
0.50 oz Cascade [8.80 %] - Boil 10.0 min
1.0 pkg Safale American
Mash Schedule: Single Infusion, Light Body, No Mash Out
The cereal was added at the beginning of the boil, expecting it to break apart. The most disturbing part was most of the loops stayed whole after 60 minutes of boiling and the few that slipped into the fermenter were still whole after two weeks. The mushy loops took on the green color of the hops and the final beer had a slightly green tinge.
Tasting notes
Tasted after 1, 2, 3, and 4 weeks in the bottle. The first week was a very plain green (immature) beer. The second week was similarly indistinct. The beer has a green, cloudy tinge from the cereal bits that would not settle out. The sludge at the bottom of the bottle was the color of old moss.
Rather bizarre, a few loops made it through the bottling process and were still whole past 4 weeks, drifting around the glass like soggy green life preservers. Food is not supposed to survive that long.
By the third and certainly the fourth week, the batch took on a distinct chemical flavor that was nothing like the achingly sweet cereal.
Now you can stop wondering what beer would be like made with fruit loops, fruity rice puffs, and other super-sweetened artificially flavored cereal.
It is nasty.